1-First Step: Roasting the Garlic Begin by preheating your oven to 375ºF and placing the rack in the center. Take your 1 head of garlic, slice off the top to expose the cloves, then drizzle it with 1 teaspoon of olive oil, a pinch of salt, and some pepper. Wrap it in foil and roast for 40-45 minutes until the cloves are tender. Once cooled, squeeze out the roasted garlic this step brings out that sweet, mellow flavor that’s key to the soup.

2-Second Step: Boiling the Potatoes While the garlic roasts, grab a large pot and bring water to a boil. Add your 1¾ pounds of peeled russet potatoes and boil them for about 15 minutes until they’re tender. Drain, cool, and cube them; this prepares them to blend seamlessly into the soup’s creamy base. If you’re adapting for dietary needs, like a low-calorie version, consider using Yukon Gold potatoes here for a lighter texture.

3-Third Step: Sautéing the Vegetables In a large Dutch oven over medium-high heat, melt 4 tablespoons of salted butter. Toss in 1 cup of chopped white onions and 1 leek (cleaned and thinly sliced using only the whites and light greens), and sauté for 6-8 minutes until they’re soft and translucent. This builds a flavorful foundation, and you can add extra herbs if you want to tweak for different tastes.

4-Fourth Step: Creating the Roux and Adding Liquids Lower the heat to medium, stir in 3 tablespoons of flour, and cook for 60-90 seconds until it turns lightly golden this makes a roux that thickens the soup nicely. Then, pour in 4 cups of low sodium chicken broth or vegetable broth, 1 cup of whole milk or 2% milk, ¼ cup of heavy cream, ½ teaspoon of fresh thyme (or ¼ teaspoon dried), ¼ teaspoon of kosher salt, and pepper to taste. Bring it to a boil and simmer for 2-3 minutes until it starts to thicken, adjusting for vegetarian preferences by using veggie broth.

5-Fifth Step: Incorporating the Potatoes and Garlic Stir in the cubed potatoes, the squeezed roasted garlic, and ½ cup of freshly grated parmesan cheese. This is where the magic happens, blending all the flavors together for that signature creamy roasted garlic potato soup taste. If you’re making it dairy-free, swap the cheese and milk now to keep things adaptable.

6-Sixth Step: Blending and Adjusting Use an immersion blender to puree the soup until it’s smooth and creamy. If it feels too thick, add up to 1 more cup of broth to reach your desired consistency. Taste and season with salt and pepper as needed this step lets you customize based on what you like, whether for a vegan version or just personal flair.

7-Final Step: Serving the Soup Serve the soup in bowls, topped with extra parmesan, chopped chives, crackers, or grilled cheese croutons if you desire. It’s ready in just 50 minutes total, making it perfect for busy parents or working pros. For a complete meal, pair it with something hearty like the recipes on my site; the flavors will have you coming back for more.