Description

There’s something magical about the transformative power of soup. It’s more than just a dish—it’s a hug in a bowl, a remedy for dreary days, and a centerpiece for those cherished moments when family and friends gather around the table. This Roasted Garlic Potato Soup is the epitome of that magic. It’s rich, velvety, and bursting with the kind of deep, roasted flavors that warm you from the inside out.

For me, this soup carries a story of Sunday evenings, when the house smells of garlic roasting in the oven and the chatter of loved ones fills the air. Garlic and potatoes, such humble ingredients, are elevated through a simple yet thoughtful process, resulting in a dish that’s both rustic and elegant. The chili crisp croutons? Oh, they’re the showstoppers, adding a spicy, crunchy contrast to the creamy base of the soup.

Whether you’re curled up on the couch during a chilly evening or looking for a crowd-pleasing starter for a dinner party, this soup is your answer. It’s a timeless recipe that you’ll return to again and again. Let’s dive into why this soup deserves a place in your recipe rotation.

Ingredients

Scale

3 heads of garlic
2 shallots
4 large potatoes, peeled and diced
1 cup cauliflower florets
A few sprigs of thyme, finely minced
Generous drizzle of olive oil
5 cups chicken broth
1 cup heavy cream
1 loaf of French bread or baguette
3–4 tablespoons chili crisp
Parmesan cheese, for topping
Fresh chives, for garnish
Salt and pepper, to taste
Pinch of red pepper flakes
1 teaspoon Italian seasoning

Instructions

Step 1: Prepare the Vegetables

Start by preheating your oven to 400°F (200°C). While the oven heats, peel and dice your potatoes into small chunks for quicker roasting. Slice the tops off the garlic bulbs to expose the cloves and do the same for the shallots. Don’t forget to strip the thyme leaves from their stems and mince them finely.

Step 2: Roast to Perfection

Spread the potatoes, cauliflower, garlic bulbs, and shallots on a large baking sheet. Drizzle generously with olive oil, ensuring the garlic bulbs and shallots are well-coated for optimal caramelization. Sprinkle with salt, pepper, red pepper flakes, and the minced thyme. Toss everything to coat evenly.

Roast the vegetables for 30–35 minutes, stirring halfway through, until the potatoes are golden brown and tender, and the garlic cloves are soft enough to squeeze out of their skins.

Step 3: Blend the Soup

Once roasted, transfer the vegetables to a large soup pot. Carefully squeeze the softened garlic and shallots out of their skins directly into the pot. Add the chicken broth, bring the mixture to a gentle simmer, and let it cook for 5–7 minutes.

Using an immersion blender, puree the soup until silky smooth. If you’re using a regular blender, work in batches and allow the mixture to cool slightly to avoid pressure build-up.

Step 4: Add the Finishing Touches

Stir in the heavy cream and Italian seasoning, then taste and adjust the seasoning with more salt and pepper if needed. Keep the soup warm over low heat while you prepare the croutons.

Step 5: Make the Chili Crisp Croutons

Cut the French bread into bite-sized cubes. In a mixing bowl, toss the cubes with 3–4 tablespoons of chili crisp, ensuring they’re evenly coated. Arrange the bread cubes on a baking sheet and broil for 4–5 minutes, watching closely to avoid burning. They should be golden and crispy.

Step 6: Assemble and Serve

Ladle the warm soup into bowls, then top with a handful of chili crisp croutons, a sprinkle of freshly grated Parmesan, and a scattering of chopped chives. Serve immediately, and watch everyone dive in with delight.

Notes

For a dairy-free or vegan version, use coconut milk or a plant-based cream alternative instead of heavy cream. Vegetable broth can easily replace chicken broth for a fully vegan dish.