Crockpot Roasted Garlic Potato Soup
This creamy soup combines roasted garlic and tender potatoes cooked slowly in a crockpot to develop deep, caramelized flavors. The process results in a smooth, comforting texture with a rich, savory taste, perfect for cozy days. The final appearance is a velvety, pale golden bowl ready to be garnished and enjoyed.
Equipment
- Crockpot (slow cooker)
- Baking sheet
- Blender or immersion blender
Ingredients
- 1 head whole garlic bulb for roasting
- 2 pounds Russet potatoes peeled and diced
- 4 cups vegetable or chicken broth enough to cover potatoes
- 1 cup milk warmed before adding
- 2 tbsp olive oil for roasting
- to taste salt and pepper adjust to preference
Instructions
- Preheat your oven to 400°F (200°C). Place the whole garlic bulb on a baking sheet, drizzle with 1 tablespoon of olive oil, and wrap it loosely in foil. Roast for about 45 minutes until the garlic is golden and fragrant.
- While the garlic is roasting, peel and dice the potatoes into uniform chunks for even cooking.
- Place the diced potatoes in the crockpot, pour in the broth to cover them, and set the slow cooker to low. Cover and let cook for about 4 hours or until the potatoes are very tender.
- Once the garlic has cooled enough to handle, squeeze the softened roasted garlic cloves out of their skins into a small bowl. Mash or stir until smooth, releasing their sweet, nutty aroma.
- Drain the cooked potatoes, reserving some of the cooking liquid, and transfer them to a blender or use an immersion blender directly in the crockpot.
- Add the roasted garlic to the potatoes and blend until smooth and creamy, adding reserved cooking liquid or warm milk as needed to reach your desired consistency.
- Pour the blended soup back into the crockpot if needed, stir in the warmed milk, and season with salt and pepper to taste. Let it heat through on low for about 15 minutes, uncovered, to develop flavor.
- Taste and adjust seasoning, adding more salt, pepper, or a splash of cream for extra richness if desired.
- Serve the hot, velvety soup in bowls, garnished with fresh herbs or a drizzle of olive oil, accompanied by crusty bread for a complete cozy meal.
Notes
For an extra smoky flavor, crush some of the burnt garlic bits into the soup or stir in a teaspoon of smoked paprika. Using a little extra broth makes the soup thinner; adjust your liquid for preferred thickness. Leftovers reheat beautifully and can be enriched with a splash of cream before serving.