Roasted Potato Soup

Creamy, comforting, and packed with rich flavors, this Roasted Potato Soup is the ultimate cold-weather dish. Yukon gold potatoes are roasted to golden perfection alongside caramelized garlic, enhancing the soup with a deep, nutty sweetness. Combined with hearty sautéed vegetables, fragrant thyme, and a velvety touch of heavy cream, this soup is pure bliss in a bowl. An immersion blender transforms the mixture into a creamy, luxurious texture, while a garnish of fresh chives and optional crispy bacon adds an irresistible finishing touch. Perfect as a cozy dinner or an impressive starter, this easy-to-make soup delivers rustic charm and gourmet flavor in every spoonful.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 medium Yukon gold potatoes
• 3 tablespoons Olive oil
• 4 large Garlic cloves
• 1 large Yellow onion
• 1 large Carrot
• 1 medium Celery stalk
• 2 tablespoons Unsalted butter
• 4 cups Chicken or vegetable stock
• 1 cup Heavy cream
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons, chopped Chives
• 2 slices Bacon (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Wash the potatoes thoroughly and cut them into 1-inch cubes. Place them on the prepared baking sheet.

Step 3

Drizzle 2 tablespoons of olive oil over the potatoes and toss to coat. Sprinkle with a pinch of salt and black pepper.

Step 4

Peel the garlic cloves and place them on the baking sheet alongside the potatoes. Roast in the oven for 25-30 minutes, or until the potatoes are golden brown and fork-tender.

Step 5

While the potatoes roast, dice the onion, carrot, and celery into small pieces.

Step 6

In a large pot, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.

Step 7

Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes until softened.

Step 8

Once the potatoes and garlic are done roasting, carefully remove the garlic cloves and mash them into a paste using a fork.

Step 9

Add the roasted potatoes and mashed garlic to the pot with the sautéed vegetables.

Step 10

Pour in the chicken or vegetable stock, and add the fresh thyme, salt, and black pepper. Bring the mixture to a simmer.

Step 11

Reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.

Step 12

Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.

Step 13

Stir in the heavy cream and adjust the seasoning with additional salt and pepper, if needed.

Step 14

If desired, cook the bacon in a skillet until crispy, then crumble it into small pieces for garnish.

Step 15

Ladle the soup into bowls and top with chopped chives and crumbled bacon, if using. Serve hot and enjoy!

Nutrition Facts

Serving size	2785.7 grams (2785.7g)

Amount per serving	% Daily Value*
Calories	2552

Total Fat 155.90g	200%
Saturated Fat 71.20g	356%
Polyunsaturated Fat 4.00g
Cholesterol 320mg	107%
Sodium 6323mg	275%
Total Carbohydrate 245.80g	89%
Dietary Fiber 22.90g	82%
Total Sugars 19.60g
Protein 40.70g	81%

Vitamin D 0IU	0%
Calcium 332mg	26%
Iron 11mg	62%
Potassium 5942mg	126%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 6.4%

Carbs: 38.6%