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Roasted Garlic Potato Soup with Parmesan

Roasted garlic potato soup with Parmesan is blended smooth with Yukon Gold potatoes, cream, and savory roasted garlic. Roasting the garlic before simmering gives this cozy soup a mellow, rich flavor.
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Prep Time 15 minutes
Cook Time 1 hour 12 minutes
Total Time 1 hour 27 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 garlic heads, top 1/4 inch cut off
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 lb potatoes Yukon Gold, peeled and cut into 1/2-inch cubes
  • 5 cups low-sodium chicken broth
  • 1 tsp thyme dried
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream
  • 1 cup Parmesan cheese finely grated

Equipment

  • 1 baking sheet
  • 1 6-quart Dutch oven
  • 1 immersion blender

Method
 

  1. Heat the oven to 400°F.
  2. Drizzle the cut sides of the garlic with the olive oil and wrap the heads in foil.
  3. Roast the garlic on a baking sheet for 40–50 minutes, until very soft.
  4. Cool the garlic until handleable.
  5. Melt the butter in a 6-quart Dutch oven over medium heat.
  6. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened.
  7. Squeeze the roasted garlic cloves into the pot.
  8. Add the potatoes, broth, thyme, salt, and pepper, then bring to a boil.
  9. Reduce to a gentle simmer and cook partially covered for 15–20 minutes, until the potatoes are fork-tender.
  10. Blend the soup with an immersion blender until smooth.
  11. Stir in the cream and Parmesan.
  12. Heat gently for 2–3 minutes, without boiling.

Notes

For the smoothest soup, blend until no potato pieces remain before stirring in the cream and Parmesan. Refrigerate leftovers for 3–4 days; freezer-friendly, though the texture may change slightly when reheated. For a vegetarian version, use vegetable broth.