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.
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.
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.
35 replies on “Roast Potato and Garlic Soup”
This look gorgeous!
Thank you, Zoe – I thought people might not like the colour, but I guess it’s not too bad!
My two favourite flavours!
Certainly two of my favourite things! Glad you approve.
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!
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!
Great recipe – I love roast garlic and roasted potatoes…its the perfect combo.
Thank you – it was delicious, I think you may be right 😀
I think the garlic in this soup really brings it over the top. I absolutely love this
Thank you – it has to be one of my favourites.
Just perfect, I would honestly eat this all day long..c
Me too – the flavour of roasted garlic is simply fantastic.
This looks and sounds great! Will be trying it soon!
Please do, it’s such a delicious soup!
that looks really lovely. Your photos are always great!
Thank you very much – I’m happy you think so 🙂
I love roasted garlic and I bet this tastes great.
It does – more or less just like roasted garlic 😀
Perfect! I love that you roasted the potatoes first!
It was a must, I’m afraid!
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.
The potato thickens it up nicely and complements the flavour. I hope it ends up inspiring good soup!
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.
Thanks, Conor! Tut, wasting ingredients 😀
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…
Yes, it changes the flavour for the better! That sounds delicious – I’m always a fan of olive oil and salt 😀
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!
That’s a nice idea – I don’t usually use cauliflower, I’ll have to give it a shot.
I thought perhaps that roast parsnip chips would be yum as a garnish on this too!
Great idea – that would be delicious!
This looks very delicious! 🙂
Thank you very much!
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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.
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!