Roasted Potato Soup Recipe

click to rate
2 votes | 1575 views

Roasting the cubed potatoes until golden adds deep flavor to this soup. You can stir in a bit of heavy cream in place of the sour cream, or add a handful of grated cheddar to the hot soup. It's also delicious with some crumbled bacon on top.

Prep time:
Cook time:
Servings: 4 bowls


Cost per serving $1.47 view details


  1. Heat the oven to 450 degrees F. Spread the potatoes, onion, and garlic cloves on a large cookie sheet and toss with the oil to coat. Spread them in one layer and sprinkle with salt, pepper, and thyme. Roast for 20 minutes. I have a gas oven, so I put them on the bottom rack for maximum browning. Put them on whichever rack in your oven that will ensure a good, golden crust.
  2. Once the potatoes are well browned on one side, Carefully flip each piece so that you’ll get even browning and put them back in for another 20 minutes. Or, if you’re not crazily obsessed like I am, just give them a stir and roast until done. (Yes, I really do turn each piece. It’s my personal brand of OCD behavior.)
  3. When you have achieved golden goodness, set aside the garlic cloves and scrape the rest into a stockpot. Add chicken stock (or veggie stock) to cover and set the pot over medium heat. I like to pour some of the stock on the cookie sheet to loosen some of those great browned bits, then add that liquid to the pot. Squeeze the roasted garlic out of the skins, mash it up a bit, and add it to the pot.
  4. Bring the soup to a boil, lower the heat and simmer for 10 minutes or so to blend the flavors. (At this point, you could turn the heat to low and let it sit on the stove until you’re ready for it.) For a slightly chunky soup, purée it with a stick (immersion) blender; for a smoother version, give it a whirl in a food processor or blender.
  5. Taste and adjust the seasonings if necessary. Add more stock if the soup is too thick. Serve hot with a dollop of sour cream and a sprinkle of chives.


Add the recipe to which day?
« Today - Oct 02 »
Today - Oct 02
October 3 - 9
October 10 - 16
October 17 - 23
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 493g
Recipe makes 4 servings
Calories 707  
Calories from Fat 335 47%
Total Fat 37.29g 47%
Saturated Fat 9.67g 39%
Trans Fat 0.0g  
Cholesterol 151mg 50%
Sodium 737mg 31%
Potassium 1380mg 39%
Total Carbs 44.35g 12%
Dietary Fiber 3.7g 12%
Sugars 3.09g 2%
Protein 42.74g 68%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment