Potato and Roasted Garlic Soup

Yield: Serves 6

During the holidays, people can get so caught up in baking, party and dinner prepping that they forget how handy it is to have a pre-made batch of soup ready and waiting to save the day come mealtime. The nice thing about a simple potato soup is that it’s a great way to start off a dinner. The flavours are not overpowering, but rather eternally familiar and comforting. 

Here is a simple soup recipe that tastes like a big, warm hug when you need it most during an (arguably) stressful time of year.


1 bulb garlic, halved

2 tsp (10 mL) canola oil

1 Tbs butter

1 yellow onion, diced

4 russet potatoes, peeled and 2 cm cubed

5 cups (1.25 L) water

5 cups (1.25 L) vegetable broth

1 cup (240 mL) heavy cream

To taste salt and pepper

Smoked paprika, for garnish


  1. Preheat oven to 400º F.
  2. Place garlic bulb halves in tin foil, pour canola oil over top, wrap up and let roast in oven until golden and soft, about 40-45 minutes.
  3. While the garlic is roasting, heat butter in a large pot on medium-high heat. Add diced onion and cook for 10 minutes, stirring regularly.
  4. Add diced potatoes, water, and broth, and bring and bring to a boil. Reduce to medium heat and let simmer until potatoes are fork tender, about 10-12 minutes. Reduce to low heat and keep warm on stove until garlic is roasted
  5. Remove garlic from oven, let cool slightly, grab the bulb halves by the base and carefully squeeze cloves into pot.
  6. Using an immersion blender, puree the contents of the pot until silky smooth
  7. Stir heavy cream into the soup, season to taste with salt and pepper, garnish with paprika and serve.

Pin It on Pinterest