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Creamy Garlic Potato Soup

Creamy garlic potato soup with roasted garlic and an ultra-smooth, immersion-blended texture. Tender Yukon Gold potatoes simmer in chicken broth, then are finished with heavy cream for a silky golden bowl.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes, peeled and cubed
Garlic
  • 2 whole heads garlic 1 head roasted, 1 head raw for the base (use cloves).
Aromatics
  • 1 onion, diced
Soup base
  • 4 cup chicken broth
Cream and fat
  • 2 cup heavy cream
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
Seasonings
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp nutmeg
Serving
  • 1 Croutons and chives for serving

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Roast the garlic
  1. Preheat the oven to 400F. Cut the top off one garlic head, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft.
  2. Cool the roasted garlic until easy to handle. Squeeze out the cloves and set them aside.
Make the soup base
  1. Mince the raw garlic cloves from the second head. Keep them ready for sautéing.
  2. Melt the unsalted butter in a large pot over medium heat. Sauté the onion and raw garlic for 5 minutes until fragrant and softened.
  3. Add the chicken broth and Yukon gold potatoes to the pot. Simmer for 20-25 minutes until the potatoes are very tender.
Blend and finish
  1. Blend the soup completely smooth with an immersion blender. Blend until no potato chunks remain.
  2. Squeeze the roasted garlic into the soup and blend again. Stir in the heavy cream until the texture turns silky.
  3. Season with salt, white pepper, and nutmeg. Serve hot with croutons and chives on top.

Notes

For extra-silky soup, blend while the soup is hot and stream the cream in gradually, then stir to fully combine. Refrigerate leftovers in a sealed container for up to 3 days; rewarm gently on the stove, adding a splash of broth if thick. Freezing is not ideal because cream-based soups can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (the soup will be slightly less rich).