Name: Roasted Garlic Potato Soup
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Ingredients: 1 garlic bulb; 4 tsp olive oil; 1 onion, chopped; 4 baking potatoes, peeled and cubed; 1 bay leaf; 2 chicken broth tetra packs -900mL; 2 cups of buttermilk; salt and peper to taste

Jump to Recipe

Roasted Garlic Potato Soup -easy to make and delicious. The roasted garlic is a great addition and the butter milk gives the soup a great, creamy tang.

This Roasted Garlic Potato Soup is a family favourite. It’s the perfect creamy soup on a cold day.

Last week for our family Thanksgiving dinner at my Mom’s house, everyone brought something to help out with the big meal. I was on appetizers. We wanted to serve something hot, but we knew the oven would be tied up with the turkey. I suggested a little soup, and paired it with cheese and crackers.

Get Our Free Easy Favourites Cookbook

We've collected some of our very favourite recipes that are easy to make and put them together in a mini cookbook. Get it free for a limited time!

It was a real hit, and it did work out very well logistically. I made the soup and crackers the day before, and at the party all I had to do was reheat the soup on the stove and serve. The portion size was great too. It was just enough to warm you up, and still leave room for turkey. 😉

Roasted Garlic Potato Soup

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Ingredients

1 garlic bulb
4 tsp olive oil
1 onion, chopped
4 baking potatoes, peeled and cubed
1 bay leaf
2 chicken broth tetra packs -900mL
2 cups of buttermilk
salt and peper to taste

Instructions

Roast your garlic by cutting off the top to expose the tops of the bulbs, and pouring a little olive oil over top. Wrap up in tinfoil and bake at 350 for 30-45 min. until bulbs are soft. Set aside to cool. Once cool, squeeze the roasted bulbs out of their papery skins. Set aside.
In a large pot, sauté the chopped onion in olive oil until softened.
Add the cubed potatoes, bay leaf, broth, the roasted garlic to the onions and bring to a boil.
Reduce heat and simmer 15-20 min. until the potatoes are soft.
Remove the bay leaf and puree with an immersion blender.
Add buttermilk, and season with salt and pepper to taste, heat to serving temp.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 138Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 637mgCarbohydrates: 23gFiber: 2gSugar: 5gProtein: 5g

how to make Potato Soup with Roasted Garlic

I served the soup in plastic shot glasses, just ladled in right before serving. Each little soup is topped with a cheese straw. The cheese straws are a little spicy and worked really well with the soup. Find the cheese straw recipe here. You could also pair with a cracker, or bread stick, or even a sliver of hot garlic bread would also work great.

For the cheese board, I made a batch of the salt and pepper home made flat bread crackers -click here for the recipe. Every time I make them they’re better. The trick is to really get them rolled out as thin as possible -for a nice crispy cracker. I used some Triscuits too. We also added a few of our favourite cheeses -Swiss, spicy jalapeno havarti, brie, and some marble cheddar for the kids.

I also included some fruit with grapes, and a nice honey crisp apple. There was also some dried apricots, and figs, and some cashews -a family favourite. I also added a jar of red pepper honey, so great with the cheese.