I blended Yukon Gold potatoes, garlic cloves lightly coated in olive oil, vegetable broth, and unsweetened almond milk to craft a bowl of Creamy Roasted Garlic Soup with a rich flavor profile. Infused with bay leaf and thyme and crowned with crispy bread croutons, this dish exceptionally delights every palate.

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I’ve been wanting to share this Creamy Roasted Garlic Potato Soup recipe for a while now. I love how it brings together simple ingredients to create a depth of flavor in less than 30 minutes.

First, I peel and dice 4 medium Yukon Gold potatoes while I separate the cloves of 1 whole head of garlic and lightly coat them in olive oil. I then heat up 2 tablespoons of olive oil in a large pot before adding the vegetable broth and unsweetened almond milk for a luscious base.

I toss in a bay leaf and a teaspoon of dried thyme and season with salt and freshly ground pepper. After it simmers for a bit, the flavors meld into a super creamy texture.

I sometimes top it with crispy bread croutons to add a little extra crunch. This blend of ingredients really puts a fresh twist on classic roast potato soup and offers a totally satisfyingly filling option for fall and winter days.

Why I Like this Recipe

I’ve always been into making this Roasted Garlic Potato Soup because it just hits all the right spots for me. First off, I love how creamy and smooth the soup turns out even though the recipe feels so simple. I mean, roasting a whole head of garlic and then blending it with potatoes and broth makes the flavor really deep and rich—which is one of the reasons I keep coming back to it.

Another reason is that it only takes about 30 minutes to put together. I don’t have to spend all day in the kitchen, which is perfect when I’m in a rush or just really craving something warm on a cold day. There’s something satisfying about being able to throw a few basic ingredients together, like Yukon Gold potatoes, olive oil, and vegetable broth, and end up with something that tastes so comforting.

I also adore the crunchy twist from topping it with crispy bread croutons. It gives the soup an extra texture that makes every spoonful interesting. Plus, using almond milk for that subtle nutty note feels like a little hack that makes the soup feel a bit more special and modern.

Lastly, I enjoy the flexibility of the recipe. It feels like there’s plenty of room for tweaks, whether I’m turning up the garlic for an extra punch or adding a bit more seasoning, so it never really gets boring. Overall, this soup makes me feel warm and cozy while giving me that homemade vibe that I cherish.

Ingredients

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Yukon Gold potatoes supply starchy carbs and fibre, aiding digestion with mild sweet flavor.
Garlic cloves boost flavor and antioxidants while adding subtle spiciness and immune support.
Vegetable broth enriches aroma with essential nutrients, delivering hydration and a savory base.
Unsweetened almond milk lends creamy texture and a nutty note without dairy or extra calories.
Olive oil adds heart healthy fats and richness, balancing flavors and promoting satiety.
Bay leaf imparts subtle earthiness, enhancing depth without overpowering the soup.
Dried thyme lends herbal warmth and fragrance, infusing the soup with natural complexity.
Crispy bread croutons provide crunch and extra texture, making each spoonful delightful.

Ingredient Quantities

4 medium Yukon Gold potatoes, peeled and diced

1 whole head of garlic, cloves separated and lightly coated in olive oil

2 tablespoons olive oil

4 cups vegetable broth

1 cup unsweetened almond milk

1 bay leaf

1 teaspoon dried thyme

Salt and freshly ground pepper to taste

Crispy bread croutons for serving

How to Make this

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1. Preheat your oven to 400°F and lightly toss the garlic cloves in a bit of olive oil, then spread them on a baking sheet.

2. Roast the garlic in the oven for about 25 minutes until they are soft and golden, then set aside to cool a bit.

3. While the garlic is roasting, peel and dice the Yukon Gold potatoes into roughly equal pieces.

4. In a large pot, heat 2 tablespoons of olive oil over medium heat and add the diced potatoes; stir them a bit.

5. Pour in 4 cups of vegetable broth and add the bay leaf, dried thyme, salt, and pepper to the pot.

6. When the garlic is cool enough to handle, squeeze the roasted garlic out of its skins and add it to the pot.

7. Bring the mixture to a simmer and let it cook for about 15 minutes until the potatoes are soft.

8. Remove the bay leaf and then use an immersion blender (or a regular blender in batches) to blend the soup until smooth.

9. Stir in the 1 cup of unsweetened almond milk and heat the soup through, but do not let it boil.

10. Serve the soup hot and top with crispy bread croutons before enjoyin your cozy bowl of creamy roasted garlic potato soup.

Equipment Needed

1. Oven (preheated to 400°F)
2. Baking sheet
3. Knife
4. Cutting board
5. Mixing bowl or space on the baking sheet to lightly toss the garlic with olive oil
6. Large cooking pot
7. Measuring cups and spoons
8. Stirring spoon
9. Immersion blender or regular blender
10. Ladle for serving

These are the items youll need for making the soup.

FAQ

Q: Can I use other types of potatoes instead of Yukon Gold?

A: Yeah, you can use russet or red potatoes but they might change the texture a bit.

Q: Do I really need to roast the garlic?

A: Yes you do, roasting the garlic mellows its sharp flavor and adds a sweet, creamy taste, so it's worth the extra step.

Q: What if I don't have unsweetened almond milk?

A: You can use other unsweetened plant milks like oat or soy, just avoid any with added flavors or sweeteners.

Q: How far ahead can I make this soup?

A: You can make it a day ahead because the flavors get even better when it sits in the fridge overnight.

Q: How do I get the soup thick and creamy?

A: Blending part or all of the soup works great, plus adding an extra potato sometimes helps to give it that rich texture.

CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) Recipe Substitutions and Variations

Instead of Yukon Gold potatoes, you can use red potatoes or russet potatoes – they work just as good.
If you dont have a whole head of garlic, you can use pre-roasted garlic paste. Just use about a tablespoon instead.
You can swap the olive oil with coconut oil or any light vegetable oil if you wanna change the flavor a bit.
If you cant find vegetable broth, try mixing water with a couple of vegetable bouillon cubes to get a similar taste.
Unsweetened almond milk can easily be replaced with soy milk or oat milk to keep it creamy.

Pro Tips

1. When youre roasting the garlic, keep an eye on it so it doesn’t burn. Over roasted garlic will taste bitter, so its best to pull it out just when its nicely golden and soft.

2. If you want an extra creaminess to your soup, try blending the potatoes a little longer but be careful not to overdo it because you still need a bit of texture.

3. Add the almond milk at the very end and warm it through gently. Boiling it can make the soup grainy and affect the flavour.

4. Taste the soup after blending and before serving. Sometimes a little extra salt and pepper can really bring out the flavors, especially after mixing all the roasted garlic in.

CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

150

kcal

Equipment: 1. Oven (preheated to 400°F)
2. Baking sheet
3. Knife
4. Cutting board
5. Mixing bowl or space on the baking sheet to lightly toss the garlic with olive oil
6. Large cooking pot
7. Measuring cups and spoons
8. Stirring spoon
9. Immersion blender or regular blender
10. Ladle for serving

These are the items youll need for making the soup.

Ingredients

4 medium Yukon Gold potatoes, peeled and diced
1 whole head of garlic, cloves separated and lightly coated in olive oil
2 tablespoons olive oil
4 cups vegetable broth
1 cup unsweetened almond milk
1 bay leaf
1 teaspoon dried thyme
Salt and freshly ground pepper to taste
Crispy bread croutons for serving

Directions

Preheat your oven to 400°F and lightly toss the garlic cloves in a bit of olive oil, then spread them on a baking sheet.
Roast the garlic in the oven for about 25 minutes until they are soft and golden, then set aside to cool a bit.
While the garlic is roasting, peel and dice the Yukon Gold potatoes into roughly equal pieces.
In a large pot, heat 2 tablespoons of olive oil over medium heat and add the diced potatoes; stir them a bit.
Pour in 4 cups of vegetable broth and add the bay leaf, dried thyme, salt, and pepper to the pot.
When the garlic is cool enough to handle, squeeze the roasted garlic out of its skins and add it to the pot.
Bring the mixture to a simmer and let it cook for about 15 minutes until the potatoes are soft.
Remove the bay leaf and then use an immersion blender (or a regular blender in batches) to blend the soup until smooth.
Stir in the 1 cup of unsweetened almond milk and heat the soup through, but do not let it boil.
Serve the soup hot and top with crispy bread croutons before enjoyin your cozy bowl of creamy roasted garlic potato soup.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.