Print

Ultimate Roasted Gold Potato Soup with Rustic Garlic

Print Recipe

A cozy, comforting bowl of roasted gold potato soup with rustic garlic, offering silky texture, deep roasted flavor, and wholesome warmth perfect for weeknights or slow weekends.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon ground black pepper
  • 1 medium onion, chopped
  • 8 to 10 garlic cloves, peeled
  • 4 cups chicken broth or vegetable broth
  • 2 cups water
  • 2 cups whole milk
  • Salt to taste
  • Croutons (optional)
  • Chopped parsley or chives (optional)
  • Shredded cheese (optional)
  • A drizzle of olive oil (optional)

Instructions

  1. Preheat oven to 400°F. Spread cubed potatoes on a baking sheet, drizzle with olive oil, add garlic cloves, sprinkle black pepper, and roast for 30–35 minutes until browned and soft.
  2. Warm a tablespoon of olive oil in a soup pot over medium heat and sauté the chopped onion for 5–7 minutes until softened and translucent.
  3. Add the roasted potatoes and garlic to the pot. Pour in the broth and water, bring to a boil, then reduce heat and simmer for 15–20 minutes.
  4. Use an immersion blender to puree half or all of the soup, depending on desired texture.
  5. Lower heat and stir in the milk. Warm gently without boiling and add salt to taste. Adjust thickness with additional broth or water if needed.
  6. Serve warm and garnish with croutons, herbs, shredded cheese, or a drizzle of olive oil.

Notes

For extra flavor, roast the garlic separately in foil, blend only part of the soup for a rustic texture, and add milk at the end to prevent curdling.

Find it online: https://www.lylyrecipes.com/roasted-gold-potato-soup/