Best Roasted Garlic Potato Soup Recipes

ROASTED GARLIC, POTATO, LEEK AND FENNEL SOUP

Steps:

• Preheat oven to 325F while peeling garlic cloves.
• Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
• In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
• Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
• Remove bay leaves and discard.
• Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
• Season with salt and pepper to taste.
• Divide among 4 bowls and top each with a tablespoon of yogurt.
• Garnish with a bit of chopped fennel leaves, if desired.

ROASTED GARLIC AND SWEET POTATO SOUP

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil., Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat. , Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes., Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan. , In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.

POTATO, LEEK, AND ROASTED GARLIC SOUP

Steps:

• Cut top off of head of garlic and place in foil. cover with olive oil and salt and pepper. Wrap garlic and roast at 400°F until very lightly golden. set aside to cool.
• Chop cloves of garlic and slice white and light green parts of leeks. heat a table spoon or two of olive oil in a stock pot and add chopped garlic and sliced leeks. Sauté until soft. Cut potatoes into small wedges and add to the pot. sauté for just a few seconds and salt and pepper. Cover with water. Add half of the qt of chicken stock. from here, you add water and stock to taste.
• Squeeze roasted garlic out of the head/clove pods and into the stock pot with the soup. Smash any large pieces. Bring soup to a boil.
• Turn heat down to simmer until potatoes are soft. Salt, and pepper to taste. Add any other herbs or spices at this time (thyme is always lovely with chicken stock).

ROASTED GARLIC POTATO SOUP

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.

ROASTED GARLIC POTATO SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
• In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
• Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.

ROASTED CAULIFLOWER POTATO LEEK AND GARLIC SOUP

Steps:

• Preheat oven to 375 degrees.
• Toss cauliflower, leeks and potatoes with 1-1/2 tablespoons olive oil and salt and pepper to taste.
• Spread mixture on 2 large foil lined rimmed baking sheets that have been lightly coated with non-stick spray. Roast 20 - 25 minutes until tender and lightly browned.
• Cut the top off the head of garlic place on a square of foil and drizzle with the remaining olive oil. Roast 25 - 30 minutes,until the bundle feels soft.
• While the vegetables are roasting. cook the bacon in a large soup pot until it is crisp. remove from pan and drain on paper towels. Discard all but a scant tablespoon of the bacon drippings.
• Squeeze the roasted garlic out of the skins and mash them with in a small bowl with 1/2 cup chicken stock until well incorporated. Set aside.
• Add the cauliflower, potatoes and leeks to the pot along with any browned bits. Toss the vegetables to coat with the drippings in the pot. Add 1/2 cup chicken stock and stir to loosen the brown bits in the pot.
• Add the remaining stock to the pan. Cover and bring to a boil. Reduce the heat and cook covered for 25 minutes.
• Add the garlic/stock mixture and cook another 10 minutes. the vegetables should be very soft at this point.
• remove the pot from the heat and blend until smooth using an immersion blender. Return the mixture to the stove.
• Over low heat, add the cream and herbs. Cook until heated through.
• Serve garnished with the reserved bacon and the grated cheese.

ROASTED GARLIC POTATO SOUP WITH SMOKED SALMON

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes.
• Remove roasted garlic from oven, open foil and allow to cool slightly. When the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl.
• While the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan. Stir in the onion and the carrot and cook, stirring, until soft, about 5 minutes. Pour the chicken stock into the saucepan and add the potatoes, rosemary, and thyme. Bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes.
• Remove about 1/2 of the potatoes from the pot and reserve. Place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before letting it run. Puree the soup, in batches, until smooth. Pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Stir the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup and bring to a simmer. Serve, hot, with a sprinkle of green onion.

POTATO AND ROASTED GARLIC SOUP WITH WHEAT BERRY, WATERCRESS, AND ENDIVE SALAD

Steps:

• Preheat oven to 400°F.
• On a flat surface smash garlic heads, root ends up, with palm of hand to break up cloves, leaving peels intact. Put garlic on a sheet of foil and drizzle with 1 tablespoon oil. Sprinkle garlic with salt and pepper to taste and wrap tightly in foil. Bake garlic in middle of oven 40 minutes, or until very tender. Unwrap garlic carefully and let stand until cool enough to handle. In a bowl squeeze roasted garlic out of cloves by squeezing one end, discarding skin.
• In a kettle cook onions in remaining tablespoon oil over moderate heat until softened. Peel and cut potatoes into 1/2-inch pieces and add to kettle with water. Bring water to a simmer and cook potatoes, covered, stirring occasionally, until very tender, about 20 minutes.
• Transfer half of potatoes with cooking liquid to a bowl and in a blender, in batches, purée with garlic until smooth. Transfer mixture as puréed to kettle, stirring, and season soup with salt and pepper. Soup may be made 1 day ahead, cooled completely, and chilled, covered.
• In a large bowl whisk together vinegar, scallion purée, and salt and pepper to taste.
• In a saucepan bring water with wheat berries and salt to a gentle boil. Cook wheat berries, uncovered, adding more water if necessary, 1 1/4 hours, or until just tender. Drain wheat berries in a sieve and add to vinegar mixture, tossing to combine well. Let mixture cool. Wheat berry mixture may be made 1 day ahead and chilled, covered. Bring wheat berry mixture to room temperature before proceeding.
• In a kettle heat soup over moderate heat, stirring, until hot. In a large bowl toss watercress and endives with wheat berry mixture and season with salt and pepper. Pour soup into 8 serving bowls and garnish each with 1/2 tablespoon scallion purée. Serve soup and salad with bread.
• In a saucepan heat 1/4 cup oil over moderate heat and cook scallions just until tender and bright green in color (do not let brown). In a blender purée scallion mixture with remaining 1/4 cup oil until smooth. Season scallion purée with salt and pepper and let cool. Makes about 3/4 cup.

ROASTED GARLIC POTATO SOUP

Steps:

• Place garlic and canola oil in a small saucepan. Simmer until golden brown. Strain the garlic from the oil. (The oil can be discarded, or saved for another recipe.).
• Pour olive oil in a 5-6 quart stockpot over medium high heat. Add shallot, leeks and potatoes. Saute 12-15 minutes, or until vegetables begin to brown.
• Deglaze the pan with the wine, and reduce to 1/3 the original volume of liquid.
• Add chick stock and cream. Bring to a boil, reduce heat, and simmer about 30 minutes, until potatoes are tender.
• Pour soup into blender, add half the garlic, and process until smooth. (Be careful with the hot liquid. If you have an immersion blender, use that instead.).
• Return soup to stockpot over low heat. Add seasonings and blend well.
• Garnish with remaining garlic gloves.

ROASTED SWEET POTATO & GARLIC SOUP

Steps:

• Preheat oven to 200°C.
• Toss the sweet potato, onion and garlic in oil.
• Place on a lined oven tray and bake in oven to bake for 20 - 25 minutes or until tender.
• Place the roasted vegetables in a large saucepan with stock and bring to the boil and then remove from the heat and allow to cool slightly and then blend with a stick blender in the pot or in batches in a food processor and return to the pot.
• Whisk in the cream cheese into the soup until smooth and simmer for a further 5 minutes until well heated.
• Season to taste and serve in bowls and garnish with parsley and serve with crusty bread.

ROASTED GARLIC GINGER SWEET POTATO SOUP

Steps:

• Preheat oven to 350.
• Slice potatoes in half lengthwise.
• Brush cut surfaces with vegetable oil and place cut side down on a baking sheet.
• Scatter garlic cloves in center of pan (you may need two pans).
• Bake until potatoes are very soft, about 25-60 minutes depending on the size of your potatoes.
• Scoop out potato pulp from skins and place in a blender (you may need to do this in several batches depending on the size of your blender and the size of the sweet potato).
• Squeeze garlic cloves from their skin (use to taste, I used about 2), and place in blender with ginger.
• Whirl potatoes, adding broth slowly as needed to produce a puree.
• Transfer puree to a large pot and stir in remaining broth and water until desired thickness (as you heat the soup it will thicken so you may need to add more water as it heats).
• Heat over medium low, stirring frequently to prevent scorching, until hot.
• Soup keeps well frozen or in the refrigerator.

ROASTED GARLIC, POTATO & VEGETABLE SOUP

Steps:

• Put the stock on to heat and put in the, prepared potatoes, bring to a boil.
• Meanwhile while the potatoes are getting a head start prepare all the other vegetables, add to the pot, along with garlic, oregano, thyme salt and pepper, bring to a boil again, turn heat down to medium and simmer for 15-20 minutes.
• You may puree the soup or not - your choice.
• I like to add some garlic croutons but it isn't necessary.
• Serve.

ROASTED GARLIC AND SWEET POTATO SOUP

Steps:

• -Preheat oven to 350 -Slice potatoes in half lengthwise. Rub cut surfaces with olive oil and place cut side down on a baking sheet. On the same baking sheet, place whole bulb of garlic and drizzle with more olive oil. Bake uncovered until the sweet potatoes are soft, about 45 min. -Meanwhile heat olive oil in a pan. Add chopped onion and saute until clear and soft. Place in a food processor. Add sweet potatoes to food processor. Squeeze the garlic into the food processor and puree all until a smooth texture. Add to saucepan and mix in water or broth until desired consistency and heated through.

ROASTED SWEET POTATO AND GARLIC SOUP

Steps:

• Preheat oven to 400°. On a baking sheet, toss sweet potatoes, garlic, and onion with coconut oil and salt. Bake until softened and golden, about 30 to 40 minutes. Transfer roasted vegetables to a blender. Add 4 cups boiling water, turmeric, cayenne (if using), lime juice, and olive oil and puree until smooth. Season with salt to taste. Add cilantro and pulse to just incorporate (do not blend, or soup will turn muddy color). Serve hot. Soup can be stored in an airtight container in the refrigerator for up to 4 days.

ROASTED GARLIC & POTATO SOUP

Steps:

• Place the whole garlic heads on a small baking sheet. Preheat oven to 375F. Bake for 30 minutes or until soft. You probably won't be using the entire amount in this recipe.
• Meanwhile, bring a large pot of water to a boil. Lightly salt it, then add the potatoes. Parboil for 10 minutes, then drain and set aside.
• In the same pan, bring the broth to a boil and simmer for 5 minutes. Add the potatoes to the pot. Squeeze the pulp from one of the heads of garlic, mash and add to the soup. Stir. Season with salt and pepper to taste. If you like it more garlicky, add some of the second head, but be sure to save some cloves to garnish each serving at the end. Simmer the soup for about 15 minutes.
• Meanwhile, make the optional cheese toasts. Lightly butter the baguette slices. Place on a baking dish and bake for 5-10 minutes until lightly browned. Remove from oven and sprinkle with the grated cheese. Return to the oven until the cheese has melted and barely started to form a golden top.
• To serve, ladle into bowls and garnish each with some whole roasted garlic cloves. Sprinkle the minced parsley over the top. Serve the optional cheese toasts alongside.

ROASTED POTATO AND GARLIC SOUP RECIPE - (4.6/5)

Steps:

• Peel and cube 2 of the potatoes. Cube remaining 2 potatoes, leaving the skin on. Place peeled potatoes on one side of a 9x9x2-inch baking pan and the unpeeled potatoes on the other side. Sprinkle onion and snipped rosemary evenly over all. Peel away the dry outer leaves of skin from bulb of garlic. Leave skins of cloves intact. Snip off the pointed top with scissors, leaving the bulb inact, but exposing the cloves. Place the garlic bulb, cut side up, on top of the potatoes. Drizzle olive oil over all. Bake, covered, in a 400 degree F oven about 50 minutes or until garlic cloves feel soft and potatoes are tender. Cool slightly. Squeeze the garlic bulb to remove the paste from the cloves. In a blender container or food processor bowl, combine the garlic paste, peeled potatoes, about half the onion, half of the chicken broth, all of the flour, and pepper. Cover and blend until nearly smooth. Pour the pureed mixture into a medium saucepan. Stir in the unpeeled cooked potato, remaining onion and broth, and half-and-half. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 1 minute more. If necessary, stir in additional half-and-half to make the soup the desired consistency. To serve, ladle into soup bowls. If desired, top each serving with Homemade Croutons and a sprig of rosemary. Makes 5 cups (4 side-dish servings). Homemade Croutons Spread 2 cups cubed sourdough or rye bread in a single layer in a shallow baking dish. Stir together 2 tablespoons melted margarine or butter and 1/2 teaspoon Italian seasoning, crushed; pour over bread cubes. Bake in a 400 degree F. oven for 5 minutes. Stir; bake 5 to 10 minutes more or until crisp and brown. Makes 2 cups.

ROASTED GARLIC POTATO SOUP

Steps:

• 1. Remove skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350 degrees for 1 hour; let cool for 10 minutes. Separate cloves and squeeze to extract 1/4 cup of garlic pulp; discard the skins.
• 2. In a large saucepan over medium-high heat, cook bacon until crisp. Add onion, carrots, and minced garlic and saute for 5 minutes. Add potatoes, broth, salt, pepper, and bay leaf; bring to a boil.
• 3. Cover, reduce heat, and simmer 20 minutes or untl potatoes are tender; remove bay leaf.
• 4. Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth. Return puree to pan; stir in milk, and cook over low heat untl thoroughly heated. Remove from heat and stir in chopped parsley. Ready to serve.