Roasted Garlic Potato Soup

November 3, 2009

This roasted garlic potato soup is comforting and delicious. Vampires beware!

Roasted Garlic Potato Soup

This roasted garlic potato soup is pure comfort food. It’s inexpensive to make, and so warming in the cold weather.

Hearty, nourishing, delicious, nutritious, and dead easy to make. We call this simple roasted garlic potato soup our “Happy Peasant Soup”.

When I travel I always seek out the local peasant food to get an authentic taste of the local culture. It’s also typically the best food on offer.

I fell in love with a roasted garlic potato soup on a family trip to Ireland many years ago, and this is my homage to that fabulous memory.

This phytochemical-rich garlic broth will fight off any nasties you’re fighting off this winter. Vampires beware…

Other Dairy-Free Soups

Macadamia and Roasted Sweet Potato Soup
Roasted Butternut Squash Soup
Creamy Roasted Carrot Soup
Easy Coconut Curry Soup
Pea Mint Soup

Let me know what you think of this roasted garlic potato soup in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.


Roasted Garlic Potato Soup

This roasted garlic potato soup is comforting and delicious. Vampires beware!

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 to 8
Author Tess Masters


  • 2 heads garlic
  • 6 large red-skinned potatoes, scrubbed and sliced
  • 1 1/2 tablespoons Celtic sea salt, plus more to taste
  • 3 tablespoons extra-virgin olive oil
  • 2 large red onions, roughly chopped
  • 7 cups vegetable broth
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1 bunch flat-leaf parsley, leaves finely chopped
  • 1 teaspoon fresh lemon juice, plus more to taste


  1. Preheat the oven to 350°F (180°C).
  2. Brush off the papery outer layers around each of the heads of garlic, leaving them whole with all of their cloves connected. Trim 1/4 inch (6mm) off the top off each head of garlic to expose the tops of the garlic cloves. Drizzle each head with 1 teaspoon of the olive oil and a pinch of salt. Wrap each head separately in parchment paper, then foil (to allow the garlic to steam and not burn, and to reduce aluminium transfer), and roast them in the oven for 40 to 60 minutes, until tender. Allow to cool, then squeeze out the garlic pulp from the cloves, and set aside.
  3. Fill a large pot with cold filtered water. Add the sliced potatoes with 1 tablespoon of the salt, and bring to a boil. Simmer, uncovered for 5 to 7 minutes until just tender. Drain, and set aside. Wash the pot, and place back on the stovetop.
  4. Over medium heat, warm the olive oil, and sauté the onions with 1/2 teaspoon of the salt for about 30 minutes, until caramelized.  
  5. Add the vegetable broth, increase the heat to high, and bring to a boil. Reduce the heat to medium-low, add the cooked potatoes, roasted garlic, remaining teaspoon salt, and pepper, and simmer gently for about 10 minutes to allow the flavors to mesh.  Remove the pot from the heat, and allow to cool slightly. Stir in 1/2 cup of the parsley and add the lemon juice. Season with salt and pepper to taste.
  6. Pulse very briefly with an immersion blender just to break up some of the potato, but keeping the soup rustic and chunky.
  7. To serve, ladle the soup into bowls and garnish with remaining parsley. 


Comments 32

  1. 5 stars
    I love potatos and I love soups. This has got to be one of the yummiest soups I’ve made. I’m going to keep cooking up your fab soup recipes now that I’ve had a ‘super delicious’ introduction!

  2. Made a half a batch since its just me, however I almost ate the whole pot!!! This soup is amazing! Cleared my stuffed sinuses right away!!! YUM YUM

  3. Do you think I can sub the potatoes with anything thats Candida diet safe? This looks soooo good, I want some!

    1. Lauren, it depends what anti-candida diet you are on. If you are following Body Ecology (as I did) you could use red-skinned potatoes in this soup, and it is candida friendly.

    1. Sorry about that! I didn’t add that in the instructions. I just amended the recipe. You add the onions with the roasted garlic. Enjoy.

  4. This soup was the best ever! I didn’t have any vegetable broth so I substituted some organic chicken broth and some frozen homemade chicken broth. Absolutely delicious.

    Hard to stop eating!

  5. The massel broth cubes are currently unavailable. Where else can I buy them from?? I have been wanting to make this soup for the longest.

    1. Oh, I love Massel. You can order them online from Amazon and other vendors. You can also make this soup with any broth. I just think it tastes better with Massel.

  6. I noticed the vegetable stock/broth you mentioned has sugar in it. Maybe I didn’t look at the correct one, but I’m wondering if there is there a healthier version? I’m trying to stay away from sugar. Thank you!

  7. I have been back to make this soup 3 times now, it will now be a staple at my house, my family and I love it!! It’s hearty, delicious, nutritious, easy and the best part…cheap lol
    I am also half Irish so this definitely appealed to me as soon as I saw it, I couldn’t wait to try it!
    Oh and I love Massell stocks and gravies….they’re the best….and thank’s for the tip about using one cube per two litres of water, I was only adding one cube per recipe, you’ve now improved ALL of my cooking and I can definitely notice the difference!
    Excellent recipe and Thank’s so much!!

    1. Oh! That is so wonderful Joanne!
      Thankyou for sharing your experience with me. So glad you and your family enjoyed the soup, and so awesome you’re now using more Massel in all of your dishes. That broth makes everything better.

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