This cozy roasted gold potato soup with rustic garlic is the perfect recipe when you need a comforting bowl of warmth. This Roasted Gold Potato Soup with Rustic Garlic is rich, creamy, and full of deep roasted flavor that highlights the keyword beautifully right from the start.
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Why You’ll Love This Roasted Gold Potato Soup with Rustic Garlic
This soup is simple to prepare, wonderfully aromatic, and naturally family friendly. Roasting the potatoes and garlic first gives the soup a mellow sweetness and hearty depth that stovetop boiling alone cannot achieve. The ingredients are budget friendly, the steps are straightforward, and the results are impressively flavorful for such a humble dish. You can keep it smooth or leave some texture, and it works for weeknights or special occasions.
Ingredients for Roasted Gold Potato Soup with Rustic Garlic
Soup Base
- 6 medium gold potatoes, peeled and cut into 1 inch chunks
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 6 garlic cloves, peeled
- 3 cups chicken broth or vegetable broth
- 1 cup water
- 1 cup whole milk
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper
Optional Toppings
- Chopped chives
- Shredded cheese
- Croutons
- A swirl of cream
Ingredient Notes and Substitutions
- Potatoes: Gold potatoes offer a naturally buttery texture and mild flavor. You can substitute with russet potatoes, but the soup may be slightly thicker.
- Broth Options: Use chicken broth for a classic flavor or vegetable broth for a vegetarian version.
- Garlic: Roasting garlic makes it mellow and sweet. If you want a stronger garlic kick, reserve one raw clove, mince it, and stir it into the soup at the end.
- Milk: Whole milk adds creaminess without making the soup heavy. For dairy free alternatives, use unsweetened oat milk or almond milk.
- Seasoning: Taste before adding extra salt because broth already contains sodium.
Step by Step Instructions
Step 1: Roast the Potatoes and Garlic
Preheat your oven to 400 degrees Fahrenheit. Toss the potato chunks with 1 tablespoon of olive oil and half of the pepper. Spread them on a baking sheet and tuck the garlic cloves among the potatoes. Roast for about 30 minutes or until the potatoes are golden and lightly crisp. Reserve 1 cup of roasted potatoes for topping later.
Step 2: Sauté the Onions
Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 to 7 minutes until softened and lightly golden. This adds natural sweetness to the soup.
Step 3: Simmer the Soup
Add the roasted potatoes, garlic cloves, chicken broth, and water to the pot. Bring the mixture to a gentle boil, then reduce the heat and simmer for 15 minutes to let the flavors blend fully.
Step 4: Blend to Desired Texture
Use an immersion blender to puree the soup until smooth. If using a regular blender, work in two batches and return the soup to the pot. For a chunkier rustic texture, blend only half and leave the rest as soft potato pieces.
Step 5: Add Milk and Season
Stir in the whole milk and adjust the seasoning with salt and pepper. Warm the soup gently on low heat, but do not bring it to a boil. Serve each bowl topped with the reserved roasted potatoes and desired garnishes.
Pro Tips for Success
- Roast the potatoes long enough to develop color because it adds depth to the final flavor.
- Warm the milk slightly before adding to prevent curdling.
- For extra richness, add a spoonful of cream or butter at the end.
- Blend the soup in stages if you prefer a mix of creamy and chunky textures.
- Add fresh herbs such as thyme or parsley for a bright, aromatic finish.
- Use low sodium broth to better control the final salt level.
Flavor Variations
- Herb Infused: Add thyme, rosemary, or bay leaves during simmering for earthy notes.
- Smoky Twist: Stir in smoked paprika or top with smoked turkey crumbles instead of pork.
- Cheddar Upgrade: Add shredded cheddar after blending for a cheesy potato soup variation.
- Veggie Packed: Blend in roasted cauliflower or carrots for extra nutrients and sweetness.
- Lemon and Herb: Add a splash of lemon juice and fresh dill for a bright Mediterranean spin.
Serving Suggestions
Serve this soup with warm crusty bread, a green salad, or simple roasted vegetables. It pairs well with grilled chicken or a turkey sandwich for a balanced meal. A sprinkle of chives, cheese, or a swirl of cream makes the presentation inviting and colorful.
Storage and Freezing Instructions
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop and add a splash of milk or broth if it thickens.
- Freezer: Freeze for up to 2 months. Note that soups with milk can separate slightly when thawed, so reheat slowly while whisking until smooth.
- Meal Prep Tip: Freeze the soup before adding milk, then add fresh milk after reheating for the best texture.
Easy Roasted Gold Potato Soup with Rustic Garlic
- Total Time: 60 minutes
- Yield: 4 servings
Description
A cozy, rich, and creamy roasted gold potato soup with rustic garlic, delivering deep roasted flavor and comforting warmth.
Ingredients
- 6 medium gold potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 6 garlic cloves, peeled
- 3 cups chicken broth or vegetable broth
- 1 cup water
- 1 cup whole milk
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Chopped chives (optional)
- Shredded cheese (optional)
- Croutons (optional)
- A swirl of cream (optional)
Instructions
- Preheat oven to 400°F. Toss potato chunks with 1 tablespoon olive oil and half the pepper. Spread on a baking sheet and tuck garlic cloves among the potatoes. Roast for 30 minutes or until golden and crisp. Reserve 1 cup of roasted potatoes for topping.
- Heat remaining olive oil in a large pot over medium heat. Add chopped onion and sauté 5–7 minutes until softened and golden.
- Add roasted potatoes, garlic cloves, broth, and water. Bring to a gentle boil, then reduce heat and simmer 15 minutes.
- Blend the soup using an immersion blender until smooth, or blend half for a chunkier texture.
- Stir in whole milk and season with salt and pepper. Warm gently on low heat without boiling. Serve with reserved roasted potatoes and desired toppings.
Notes
Roast potatoes long enough for color to deepen flavor. Warm milk before adding to prevent curdling. Add cream or butter for extra richness. Use low-sodium broth to control salt.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasted and Stovetop
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 215 |
| Protein | 6 g |
| Carbohydrates | 30 g |
| Fat | 8 g |
| Fiber | 3 g |
| Sodium | 430 mg |
(Values are approximate.)
FAQ About Roasted Gold Potato Soup with Rustic Garlic
What potatoes work best for this soup?
Gold potatoes are ideal because they have a creamy texture and mild flavor that blends beautifully. Russet potatoes also work, but they make the soup slightly thicker and starchier. Red potatoes can be used if you want more texture, although the flavor may be milder. Any potato variety will roast well as long as you cut them into similar sized pieces.
Can I make this soup completely dairy free?
Yes, you can swap whole milk with unsweetened oat milk or almond milk. Oat milk provides the closest texture to dairy and blends smoothly. You can also add a small amount of cashew cream for richness. The rest of the ingredients are naturally dairy free, so the recipe adapts easily.
How can I make the soup thicker?
Blend more of the potatoes or reduce the amount of broth. You can also simmer the soup longer after blending to evaporate excess liquid. Adding a spoonful of instant mashed potato flakes is another quick way to thicken without altering flavor. Avoid adding flour since the potatoes already provide natural thickness.
What toppings work well with this potato soup?
Chives, shredded cheese, croutons, and the reserved roasted potatoes are popular options. You can also add smoked turkey crumbles, roasted vegetables, or a spoonful of sour cream. These toppings enhance texture and visual appeal while adding extra flavor.
Can this soup be made ahead?
Yes, this soup reheats very well. Make it up to two days in advance and store it in the refrigerator. Reheat gently and add a splash of broth or milk if the soup thickens during storage. For freezing, prepare the soup without milk and add it after thawing to maintain the best texture.
Final Thoughts
This Easy Roasted Gold Potato Soup with Rustic Garlic is a warm, wholesome dish that delivers simple comfort with every spoonful. With roasted vegetables, creamy texture, and flexible preparation options, it is a recipe you will return to throughout the year. Whether served as a starter or a full meal, it brings cozy flavor to your table with minimal effort.