Roast Potato and Garlic Soup

Roast Potato and Garlic Soup Recipe (1)

Garlic is one of the world’s best loved ingredients, its use almost universal. Though best handled with care, the flavour garlic is able to bestow on a dish is truly inimitable. However, due to the volatile nature of unadulterated garlic it usually finds itself consigned to the backstage arena of a dish, sacrificing itself for the greater good. Roasting garlic changes all that, removing its harsher notes and drawing out its sweetness. Truly, there is no better way of preparing garlic than this. So, bring this fantastic ingredient to the fore and sample my recipe for Roast Potato and Garlic Soup.

Though you may feel the ratio of garlic to potato in this recipe is a little in favour of the spud, nothing could be further from the truth. Indeed, the flavour of this dish is unmistakable, powerful but not overbearing. Should you be able to resist liberating the sticky roasted clove from its skin and devouring it, you’ll be rewarded with an almost caramel-like soup, imbued with the flavour of nutty garlic.

Roast Potato and Garlic Soup Recipe (2)

The usual way to prepare potato for a soup or stew is simply to chop it up and cast it into the pot. However, such action would not do the flavour of the soup justice in this case. By roasting your potatoes you provide a mellow, more complementary foundation from which the garlic can really sing. Happily, this also opens up the potential for this recipe to provide an outlet for any leftover spuds you may have lingering from an ill-judged Sunday roast. We’ll have no waste here!

Roast Potato and Garlic Soup

Serves 4 – 6


• 1kg potatoes, quartered

• 1 whole garlic bulb

• 1 onion, roughly chopped

• A few sprigs of thyme

• 1 litre chicken stock

• 3 tbsp olive oil

• A pinch of salt


1. Cut off the top of the bulb of garlic and place on a roasting tray along with the potatoes. Drizzle in half the oil and roast until golden at 180C.

2. Meanwhile, take a large saucepan and saute the onion in the remaining oil until translucent. Add the potatoes and roasted garlic to the onion, along with the chicken stock and thyme. Cook for 5 minutes.

3. Blend the soup until smooth and top up with a little more stock/water if too thick. Serve alongside bread and a sprig or two of thyme.

Roast Potato and Garlic Soup Recipe (4) Roast Potato and Garlic Soup Recipe (3)

Cost: When a soup’s main ingredients are potato and garlic you just know it’s going to be incredibly cheap to make. This recipe for Roast Potato and Garlic Soup certainly doesn’t disappoint and should set you back no more than around £1.50.

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35 comments on “Roast Potato and Garlic Soup

  1. zoeburdon
    January 14, 2014 at 6:16 pm

    This look gorgeous!

    • frugalfeeding
      January 15, 2014 at 9:17 am

      Thank you, Zoe – I thought people might not like the colour, but I guess it’s not too bad!

  2. Arthur in the Garden!
    January 14, 2014 at 6:22 pm

    My two favourite flavours!

    • frugalfeeding
      January 15, 2014 at 9:13 am

      Certainly two of my favourite things! Glad you approve.

  3. Chica Andaluza
    January 14, 2014 at 7:13 pm

    Love this – it feels very Spanish (although I know it’s not) in that is makes something wonderful out of a few very simple ingredients!

    • frugalfeeding
      January 15, 2014 at 9:12 am

      Yes, it does come across as a little Spanish now you mention it. Perhaps it’s rubbing off on me. Can’t wait till our trip over there this year!

  4. lemongrovecakediaries
    January 14, 2014 at 10:02 pm

    Great recipe – I love roast garlic and roasted potatoes…its the perfect combo.

    • frugalfeeding
      January 15, 2014 at 9:11 am

      Thank you – it was delicious, I think you may be right 😀

  5. Kay / Pure + Complex
    January 14, 2014 at 10:27 pm

    I think the garlic in this soup really brings it over the top. I absolutely love this

    • frugalfeeding
      January 15, 2014 at 9:17 am

      Thank you – it has to be one of my favourites.

  6. cecilia
    January 14, 2014 at 10:30 pm

    Just perfect, I would honestly eat this all day long..c

    • frugalfeeding
      January 15, 2014 at 9:11 am

      Me too – the flavour of roasted garlic is simply fantastic.

  7. lilyjt
    January 14, 2014 at 11:45 pm

    This looks and sounds great! Will be trying it soon!

  8. grainnep
    January 15, 2014 at 9:15 am

    that looks really lovely. Your photos are always great!

    • frugalfeeding
      January 15, 2014 at 9:16 am

      Thank you very much – I’m happy you think so 🙂

  9. Corina
    January 15, 2014 at 1:14 pm

    I love roasted garlic and I bet this tastes great.

    • frugalfeeding
      January 15, 2014 at 9:26 pm

      It does – more or less just like roasted garlic 😀

  10. chef mimi
    January 15, 2014 at 1:25 pm

    Perfect! I love that you roasted the potatoes first!

  11. Eva Taylor
    January 15, 2014 at 7:25 pm

    I was just thinking about making a roasted garlic soup, potato might be a good addition! And roasting it sounds delightful. Just prior to the holidays I was prepping for a photo shoot making a caramelized onion and potato soup, but it had too much potato for my taste. I’m going to have to think about this one a bit, thanks for the inspiration.

    • frugalfeeding
      January 15, 2014 at 9:30 pm

      The potato thickens it up nicely and complements the flavour. I hope it ends up inspiring good soup!

  12. Conor Bofin
    January 15, 2014 at 10:13 pm

    Lovely stuff Nick. I bought a load of garlic on a trip to Limerick recently. Sadly, it is turning bitter and not very nice to use in anything. I should have planted it to made this soup.

    • frugalfeeding
      January 17, 2014 at 10:27 am

      Thanks, Conor! Tut, wasting ingredients 😀

  13. angelica | table twenty eight
    January 15, 2014 at 10:52 pm

    Roasting the the potatoes first – what a great idea… This soup reminds me of a brilliant roasted garlic & parsnip soup I’ve made. Goes well with a bit of crisp sage & brown butter sauce action over the top…

    • frugalfeeding
      January 17, 2014 at 10:27 am

      Yes, it changes the flavour for the better! That sounds delicious – I’m always a fan of olive oil and salt 😀

  14. kylbeebee
    January 17, 2014 at 2:36 am

    Yum! I will definately do this, as I have thought about it for a while. I do basically the same soup with roast cauliflower, which is also gorgeous – topped with a dollop of sour cream and some fresh thyme. Yum!

    • frugalfeeding
      January 17, 2014 at 10:28 am

      That’s a nice idea – I don’t usually use cauliflower, I’ll have to give it a shot.

  15. kylbeebee
    January 17, 2014 at 2:37 am

    I thought perhaps that roast parsnip chips would be yum as a garnish on this too!

  16. Ayesha (Miss Spicy Hat n' Sugar Socks)
    January 17, 2014 at 6:10 pm

    This looks very delicious! 🙂

  17. Toby Witte
    January 26, 2014 at 12:56 am

    We tried this soup out today and lived to write about it. It was delicious. We are still debating the garlic skin. On or off. We are very much divided. Great recipe. Thank you.

    • frugalfeeding
      January 29, 2014 at 9:10 am

      Yes, I saw – thank you! So glad you liked it. You have to roast the garlic with the skin on or it’ll burn. You did pop the cloves out of their skin before blending though? If not, you should have!

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