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Creamy Garlic Potato Soup

Creamy garlic potato soup with roasted and raw garlic blended until silky-smooth. Simmer tender Yukon gold potatoes, then enrich with heavy cream for a golden, velvety texture.
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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
  

Creamy garlic potato soup
  • 3 lb Yukon gold potatoes
  • 2 whole heads garlic
  • 1 onion
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp nutmeg
  • 1 croutons for serving
  • 1 chives for serving

Equipment

  • 1 Dutch oven
  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast garlic
  1. Preheat oven to 400F. Cut the top off one garlic head, drizzle with olive oil, wrap in foil, and roast for 40 minutes until very soft.
  2. Cool the roasted garlic, then squeeze out the cloves into a small bowl.
Build the soup
  1. Mince the raw garlic cloves from the second garlic head. Melt the butter in a large pot, then sauté the onion and raw garlic for 5 minutes until fragrant.
  2. Add the chicken broth and Yukon gold potatoes. Simmer for 20-25 minutes until the potatoes are very tender.
Blend and season
  1. Blend the soup completely smooth using an immersion blender. Stir to remove any remaining lumps.
  2. Squeeze the roasted garlic into the soup and blend again until smooth. Stir in the heavy cream.
  3. Season with salt, white pepper, and nutmeg. Serve hot with croutons and chives on top.

Notes

For the smoothest texture, blend only briefly at a time and keep the soup moving to prevent scorching at the bottom. Store leftovers in the fridge up to 3-4 days; reheat gently, adding a splash of broth or cream if it thickens. Freezing is not recommended because the cream can separate after thawing. For a lighter option, replace half the heavy cream with evaporated milk or an equal amount of unsweetened cooking cream.