Roasted Garlic Potato Soup
A rich, creamy potato soup deepened by two heads of oven-roasted garlic squeezed straight into the pot. Topped with crispy bacon, cheddar, and chives, it eats like a loaded baked potato in soup form.
By YumYum Editorial · Soups & Stews
Prep: 15 min · Cook: 55 min · Total: 70 min · Serves 6
Ingredients
- 2 whole heads garlic
- 2 tbsp olive oil, divided
- 4 slices bacon, chopped
- 1 onion, diced
- 2.5 lbs Yukon Gold potatoes, peeled and cubed
- 5 cups chicken broth
- 1 cup half-and-half
- to taste Salt and black pepper, to taste
- 1 cup shredded cheddar cheese, for serving
- to taste Sliced chives, for serving
- to taste Sour cream, for serving
Instructions
- Preheat oven to 400°F (205°C). Slice the tops off the garlic heads to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast 40-45 minutes until soft and golden. Let cool, then squeeze the roasted cloves out of their skins.
- In a large pot over medium heat, cook the chopped bacon until crisp, about 6-7 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
- Add remaining olive oil and the onion to the bacon fat, sauté 5 minutes until softened.
- Add the potatoes, roasted garlic, and chicken broth. Bring to a boil, then reduce heat and simmer 20-25 minutes until the potatoes are very tender.
- Puree about half the soup with an immersion blender, leaving some potato chunks for texture.
- Stir in the half-and-half and warm through over low heat (do not boil). Season with salt and pepper to taste.
- Ladle into bowls and top with crispy bacon, shredded cheddar, chives, and a dollop of sour cream.