Hearty Roasted Garlic Baked Potato Soup

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
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Hearty Roasted Garlic Baked Potato Soup is the kind of comfort food that wraps you up in warmth and flavor. Perfect for chilly days, this recipe combines roasted garlic and creamy potatoes into a velvety soup that's guaranteed to satisfy.

Ingredients for Hearty Roasted Garlic Baked Potato Soup

The star of our soup is the russet potatoes. They have a high starch content, making them ideal for this creamy soup. The whole garlic bulb is roasted to bring out its natural sweetness and mellow flavor. Olive oil is used to coat the potatoes and garlic, helping them roast to perfection. Chicken broth provides a flavorful base while the heavy cream adds richness. Cheddar cheese melts into the soup, offering a sharp, comforting taste. Sour cream gives a slight tang that balances the heaviness. Crispy bacon crumbles and green onions add texture and flavor, while butter rounds everything out with a smooth, buttery finish. Don't forget the salt and pepper to season to your liking.

Tips & Tricks

  • Roasting the garlic in its skin prevents it from burning and keeps it tender.
  • For a thicker soup, mash some of the potatoes directly in the pot.
  • If you prefer a smoother texture, use an immersion blender before adding the garnishes.
  • Make bacon ahead of time and keep it in the fridge for easy crumbling.

Serving Suggestions

This soup pairs beautifully with a fresh, crisp salad or a slice of crusty bread for dipping. A glass of chilled white wine complements the creamy, savory flavors, making it a delightful dinner option.

Frequently Asked Questions

Can I use a different type of potato?
Yes, Yukon Gold potatoes also work well for a creamier texture.
Is there a vegetarian version?
Swap chicken broth for vegetable broth and skip the bacon for a vegetarian-friendly version.
How long does the soup last in the fridge?
It keeps well for up to 3 days in an airtight container.

Hearty Roasted Garlic Baked Potato Soup Recipe Walkthrough

First, preheat your oven to 400°F. While the oven is heating, grab your potatoes and garlic bulb. Rub them generously with olive oil and arrange them on a baking sheet. Pop them in the oven and let them roast for 45–50 minutes. You'll know they're ready when the potatoes are tender and the garlic is soft.

Once they're cool enough to handle, peel the skins off the potatoes. For the garlic, just squeeze it out of its skin – it should come out easily like a paste. In a large pot, melt the butter over medium heat, then add the roasted garlic and mashed potatoes, stirring them together.

Slowly pour in the chicken broth, stirring as you go. This helps the soup begin to thicken. Once that's mixed well, add the heavy cream and cheddar cheese. Keep stirring until the cheese has melted completely into the soup.

Now, stir in the sour cream and season with salt and pepper to taste. Let it all heat through, but don’t let it boil. You're aiming for a smooth, creamy consistency.

Finally, serve the soup hot, generously garnished with bacon crumbles, green onions, and a sprinkle of extra cheese if you like.

Why You'll Love This Recipe

  • Rich, creamy texture that feels indulgent.
  • Roasted garlic adds a depth of flavor that's both subtle and impactful.
  • Easy to make with simple, everyday ingredients.
  • Perfect for meal prep and tastes even better the next day.
  • Customizable with your favorite toppings.

Ingredients

4 large russet potatoes
1 whole garlic bulb
2 tablespoons olive oil
4 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup sour cream
6 slices bacon, cooked and crumbled
1/4 cup chopped green onions
1 tablespoon butter
Salt and pepper to taste

Step-by-step Instructions

1. Preheat oven to 400°F.
2. Rub potatoes and garlic bulb with olive oil and place on a baking sheet. Roast for 45-50 minutes until tender.
3. Once cooled, peel the potatoes and squeeze the roasted garlic out of its skin.
4. In a large pot, melt butter over medium heat, then add roasted garlic and mashed potatoes.
5. Gradually stir in chicken broth, allowing the mixture to thicken.
6. Stir in heavy cream and cheddar cheese, cooking until the cheese is melted.
7. Add sour cream, salt, and pepper to taste, stirring until smooth.
8. Serve hot, garnished with bacon crumbles, green onions, and extra cheese if desired.

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