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Creamy Garlic Potato Soup

Creamy garlic potato soup made with roasted garlic, blended until silky smooth, then finished with heavy cream for a golden, velvety texture. This American main dish simmers tender Yukon gold potatoes and builds deep flavor with a raw-garlic sauté.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 775
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes Peeled and cubed.
Garlic
  • 2 garlic (heads) 1 head roasted and 1 head raw for the base; squeeze roasted cloves into the soup.
Aromatics
  • 1 onion Diced.
Soup base
  • 4 cup chicken broth
  • 3 cup heavy cream Use heavy cream to finish the soup; add after blending roasted garlic in.
Fat and seasonings
  • 3 tbsp unsalted butter Melt in the pot to sauté the onion and raw garlic.
  • 1 tbsp olive oil Drizzle over garlic before roasting.
  • 1 tsp salt Season to taste.
  • 0.5 tsp white pepper
  • 0.25 tsp nutmeg Use nutmeg for warmth; season with the pepper and salt.
Serving
  • 1 croutons For serving.
  • 1 chives For serving.

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Roast and prep the garlic
  1. Cut the top off one garlic head, drizzle with olive oil, wrap in foil, and roast at 400F for 40 minutes until very soft; cool, then squeeze the roasted cloves out.
  2. Mince the raw garlic cloves from the second garlic head so they’re ready for sautéing.
Cook the soup
  1. Melt the unsalted butter in a large pot over medium heat, then sauté the diced onion and minced raw garlic for 5 minutes until fragrant and softened.
  2. Add chicken broth and cubed Yukon gold potatoes, then simmer for 20-25 minutes until very tender.
Blend and finish
  1. Blend the soup completely smooth with an immersion blender.
  2. Squeeze the roasted garlic into the soup and blend again, then stir in the heavy cream.
  3. Season with salt, white pepper, and nutmeg, then serve topped with croutons and chives.

Notes

Pro tip: blend in batches only if needed—overfilling can splash hot soup. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat to keep it silky. Freezing isn’t recommended because cream-based soups can separate when thawed. For a lighter version, swap heavy cream for half-and-half (texture will be a bit thinner but still creamy).