Roasted Garlic & Caramelized Onion Potato Soup
If you love deep, savory flavor, this soup is for you. Roasted garlic and slow-cooked onions give it that rich, French onion-style depth, all wrapped in a cozy potato base. It’s the kind of comfort food that tastes fancy but requires no fuss. A standout winter soup recipe for garlic lovers.
Roasted Garlic & Caramelized Onion Potato Soup
4
servingsKeep the screen of your device on
Ingredients
1 large head garlic
1 tablespoon olive oil, plus more for drizzling
2 tablespoons butter (or more olive oil for dairy-free)
2 large yellow onions, thinly sliced
1/2 teaspoon salt, plus more to taste
1/2 teaspoon sugar (helps caramelize the onions)
1 1/2 pounds Yukon Gold potatoes, peeled and diced
4 cups vegetable broth (or chicken broth for extra richness)
1/2 cup heavy cream (or half-and-half for lighter texture)
Freshly ground black pepper, to taste
Optional: chopped chives, crispy shallots, or croutons for garnish
Directions
- Roast the garlic: Preheat oven to 400°F. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35 to 40 minutes until soft and golden. Let cool slightly, then squeeze out the cloves.
- Caramelize the onions: In a large pot, melt butter over medium-low heat. Add sliced onions, salt, and sugar. Cook slowly, stirring often, for 25 to 30 minutes until deeply golden and jammy.
- Cook the potatoes: Add diced potatoes and roasted garlic to the pot with onions. Stir to combine.
- Simmer: Pour in broth and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, or until potatoes are fork-tender.
- Blend: Use an immersion blender to purée the soup until silky smooth.
- Finish: Stir in heavy cream, season with black pepper and more salt if needed. Reheat gently if necessary.
- Serve: Ladle into bowls and top with chopped chives, crispy shallots, or crunchy croutons.
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