Creamy Roasted Garlic and Potato Soup with Parmesan Croutons

There’s something magical about cooking on Sundays—a chance to slow down, savor, and create something comforting. This creamy roasted garlic and potato soup is the perfect dish to bring warmth to your day. With a rich, velvety texture and the deep flavor of roasted garlic, it’s a reminder that even the simplest meals can be a source of comfort and connection.

Ingredients:

For the Soup:

• 2 heads of garlic
• 2 tbsp olive oil (for roasting garlic)
• 1 tbsp olive oil (for sautéing)
• 1 medium onion, diced
• 4 cups Yukon gold potatoes, peeled and diced
• 4 cups chicken broth (or vegetables broth)
• 1 cup heavy cream (or coconut cream for a dairy-free version)
• Salt and pepper to taste
• 1/2 tsp oregano
• Fresh parsley, for garnish (optional)

For the Parmesan Croutons:

• 2 cups cubed bread (sourdough or your choice)
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• Salt and pepper to taste

Method:

Begin by roasting your garlic. Preheat your oven to 400°F (200°C). Then, slice the top off the heads of garlic, drizzle with 2 tbsp of olive oil, and wrap it in foil. Place the garlic in the oven and roast for 30-35 minutes until soft and caramelized. Once it cools, squeeze the garlic cloves out of their skins and set aside.

While the garlic is roasting, dice the potatoes and onion. Set them aside. Cube the bread for the croutons and toss it with 2 tbsp of olive oil, garlic powder, Parmesan cheese, salt, and pepper. Set aside.

Next, let’s cook the soup. Heat 1 tbsp of olive oil over medium heat in a large pot. Add the diced onion and sauté for about 5 minutes until softened. Add the diced potatoes and cook for another 5 minutes. Then, pour in the chicken (or vegetable) broth, oregano, and roasted garlic. Bring to a boil over medium-high heat. Once the soup reaches a boil, reduce the heat to low and let it simmer uncovered for 20-25 minutes or until the potatoes are tender.

Pro Tip: Leaving the lid off allows for the flavors to concentrate as the soup simmers.

While the soup is simmering, preheat your oven to 375°F (190°C). Spread the prepared bread cubes in a single layer on a baking sheet and bake for 10-12 minutes or until golden and crispy, tossing halfway through.

Then, it’s time to blend the soup. Once the potatoes are cooked through, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Stir in the heavy cream after blending the soup rather than blending it with the soup.

Pro Tip: Stirring in the heavy cream helps maintain the smooth, creamy texture without overblending and prevents the cream from curdling.

Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes, then remove from heat.

Lastly, ladle the creamy soup into bowls, top with the crispy Parmesan croutons, and garnish with fresh parsley (optional). Enjoy!