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A picture of Roasted Potato Garlic soup with cheese and bacon
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5 from 1 vote

Roasted Potato Garlic Soup

A big bowl of Roasted Potato Garlic Soup is comfort food at it's finest! The beauty of this soup, it's a great base to use your imagination for add-ins!
Course Main Course
Cuisine American
Keyword football fest foods, party ideas, potatoes, Roasted Garlic, roasted potatoes, soup recipe
Servings 6 people


Roasted Potatoes and Garlic

  • 2 1/2 pounds small red-skinned potatoes
  • 1 head garlic, broken into cloves leave skin on
  • olive oil
  • salt and pepper

For the Soup

  • 2 tablespoons olive oil
  • 1/2 cup diced onions
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cups chicken stock
  • roasted potatoes and garlic
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh parsley


For the roasted potatoes and garlic

  • Chop the potatoes into cubes and break apart the garlic head. Place on a large cookie sheet and drizzle olive oil over the top. Sprinkle a couple of pinches of salt and pepper over the top. Give it a good mix to evenly coat.
  • Roast in a 425-degree preheated oven for 25-30 minutes or until the potatoes are cooked through. Remove from the oven and set aside.
  • When the garlic cloves are cool enough, squeeze out the roasted garlic from the skins. Set aside.

To make the soup

  • In a large soup pot over medium-low heat add about 2 tablespoons of olive oil. Add the onions and saute until they become translucent. About 3 minutes. Add the potatoes and garlic, bay leaves, thyme, salt, and pepper. Stir to combine and add the chicken stock. Simmer over medium-low heat for 20-30 minutes.
  • Remove from the heat and take out the bay leaves. With an immersion blender or in a regular blender (in small batches) blend the soup until smooth. (If using a blender, put the soup back in the pot). Stir in the cheese and the parsley. Let the cheese melt. Serve immediately.