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    You are in: Home / Recipes / Roasted Garlic Potato Soup Recipe
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    Roasted Garlic Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    realbirdlady's Note:

    Serve hot with sausage and crusty bread for a hearty winter meal. Or serve cold with a light salad and a crisp white wine for a refreshing yet filling summer dish. From the Austin American-Statesman.

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    Ingredients:

    Serves: 12-16

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Place garlic and canola oil in a small saucepan. Simmer until golden brown. Strain the garlic from the oil. (The oil can be discarded, or saved for another recipe.).
    2. 2
      Pour olive oil in a 5-6 quart stockpot over medium high heat. Add shallot, leeks and potatoes. Saute 12-15 minutes, or until vegetables begin to brown.
    3. 3
      Deglaze the pan with the wine, and reduce to 1/3 the original volume of liquid.
    4. 4
      Add chick stock and cream. Bring to a boil, reduce heat, and simmer about 30 minutes, until potatoes are tender.
    5. 5
      Pour soup into blender, add half the garlic, and process until smooth. (Be careful with the hot liquid. If you have an immersion blender, use that instead.).
    6. 6
      Return soup to stockpot over low heat. Add seasonings and blend well.
    7. 7
      Garnish with remaining garlic gloves.

    Ratings & Reviews:

    • on May 24, 2010

      55

      Amazing! I tried this recipe pretty much as is, except that I didn't peel my potatotes. I'm totally going to regularly make this one. Oh, I did make one change, I cooked the garlic in ~2-3tbsp oil, then used the oil in the rest of the soup. My friends all loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2010

      55

      FABYOOOOLUSSSS This soup was easy to make and bliss to eat. Velvety smooth after blending, and wonderful aroma and taste. My family all had a second bowl. This will definately be a rugular on our dinner table.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2008

      55

      What good soup! The roasted garlic is so sweet and the herbs add such lovely flavor notes. I could not, however, use all that cream. Instead, I substituted about half the stated amount of cream with skim milk Once I pureed the soup, I added just enough cream to give the soupo that lovely rich taste and mouthfeel--probably only about a cup. I also added some nice elong chives for garnish.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Garlic Potato Soup

    Serving Size: 1 (319 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 753.2
     
    Calories from Fat 612
    81%
    Total Fat 68.0 g
    104%
    Saturated Fat 37.6 g
    188%
    Cholesterol 222.1 mg
    74%
    Sodium 300.3 mg
    12%
    Total Carbohydrate 26.8 g
    8%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.7 g
    15%
    Protein 9.0 g
    18%

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