Crockpot Roasted Garlic Potato Soup

This soup features tender potatoes blended into a creamy base, infused with the rich, nutty sweetness of slowly roasted garlic. The slow cooker method allows the flavors to develop deeply over several hours, resulting in a smooth, velvety soup with a comforting appearance. The final dish has a silky texture with a gentle golden hue, garnished optionally for added flair.

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Course: Main Course

Cuisine: Comfort Food

Prep Time: 15

Cook Time: 7

Total Time: 7 15

Calories: 180kcal

Author: James Taylor

Servings:

Equipment

▢
Slow Cooker
▢
Baking sheet

Ingredients

▢ 1 head garlic whole, with skin
▢ 4 pounds potatoes russet or Yukon Gold, peeled and diced
▢ 2 tablespoons olive oil for roasting garlic
▢ 4 cups vegetable broth or chicken broth
▢ 1 teaspoon salt
▢ ½ teaspoon black pepper

Instructions

Preheat your oven to 400°F (200°C). Wrap the garlic head in aluminum foil with 1 tablespoon of olive oil drizzled over it. Roast in the oven for about 30-40 minutes until the garlic is soft, fragrant, and golden, then let it cool slightly before squeezing out the roasted garlic cloves.
While the garlic roasts, peel and dice the potatoes into uniform pieces for even cooking. Set aside.
Transfer the diced potatoes to your slow cooker, pour in the vegetable broth, and add salt and pepper. Stir to combine.
Once the roasted garlic is cool enough to handle, squeeze out the soft cloves and mash them into a paste. Stir the roasted garlic into the slow cooker with the potatoes and broth.
Cover the slow cooker with the lid and cook on low for 6 hours or on high for about 3 hours, until the potatoes are very tender and the flavors meld beautifully, filling your kitchen with a warm, savory aroma.
After cooking, use an immersion blender directly in the slow cooker to blend the soup until smooth and velvety. Alternatively, carefully transfer the soup to a blender in batches, blend until creamy, then return it to the slow cooker.
Taste the soup and adjust seasoning with more salt and pepper if needed. For added richness, you can stir in a splash of cream or a handful of grated cheese here.
Serve the soup hot, garnished with chopped herbs, a drizzle of olive oil, or crispy bacon bits if desired. The soup should be silky with a subtle golden hue, inviting and cozy in appearance.

Notes

For a thicker soup, cook with less broth or add extra potatoes. Stir in fresh herbs or a sprinkle of cheese for variations. Roasted garlic can be stored in the fridge for up to a week for quick flavor boosts.

Nutrition