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Creamy Garlic Potato Soup

Creamy garlic potato soup with silky texture made by simmering tender Yukon gold potatoes and blending until completely smooth. Roasted garlic adds mellow depth, finished with heavy cream and topped with chives and croutons.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes peeled and cubed
Garlic
  • 2 whole heads garlic 1 roasted, 1 raw for the base
Aromatics
  • 1 onion diced
Soup base
  • 4 cup chicken broth
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil drizzle for roasting garlic
Creamy finish
  • 2 cup heavy cream
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.25 tsp nutmeg
Serving
  • 1 croutons for serving
  • 1 chives for serving

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Roast the garlic
  1. Cut the top off 1 head of garlic, drizzle with olive oil, wrap tightly in foil, and roast at 400F for 40 minutes until very soft. Let it cool, then squeeze the cloves out of the skin for the roasted garlic.
Build the soup base
  1. Mince the raw garlic cloves from the second head so they’re ready to sauté. Aim for small, even pieces so they dissolve into the base.
  2. Melt the unsalted butter in a large pot, then add the diced onion and raw garlic and sauté for 5 minutes. Cook until the onion turns translucent and the raw garlic becomes fragrant.
  3. Add the chicken broth and cubed Yukon gold potatoes to the pot, then bring to a simmer. Simmer for 20-25 minutes until the potatoes are very tender.
Blend and finish
  1. Blend the soup completely smooth with an immersion blender. Blend until no potato chunks remain and the texture looks silky.
  2. Squeeze the roasted garlic into the soup and blend again. Stir in the heavy cream and keep blending briefly for an even, creamy color.
  3. Season with salt, white pepper, and nutmeg, tasting as you go. Serve hot with croutons and chives on top.

Notes

For the smoothest texture, blend the soup while it’s still hot and ensure the potatoes are fully tender before blending. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove, stirring to restore creaminess. Freezing is not recommended because cream-based soups can separate after thawing. For a dairy-light swap, use half-and-half instead of heavy cream (the soup will be slightly less rich).