If you’re craving a soul-warming dish that feels like a cozy hug in a bowl, this Crockpot Roasted Garlic Potato Soup is your new best friend. It transforms humble potatoes into a luxuriously creamy soup, enriched by the deep, mellow sweetness of slow-roasted garlic. Using just a handful of simple ingredients and letting the slow cooker work its magic, you get a comfort meal that’s both effortless and deeply satisfying. Whether it’s a chilly evening or a relaxed weekend, this soup promises rich flavor with minimal fuss.

Crockpot Roasted Garlic Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering a few minimal but essential ingredients sets the stage for this recipe’s comforting flavor and velvety texture. Each ingredient plays its part—from the sweetness of the roasted garlic to the creamy touch of optional cream, balancing savory depth with smoothness.

Garlic cloves (4 whole, unpeeled): Roasting them in their skins brings out a sweet, mellow flavor that defines the soup.

Potatoes (3 pounds Yukon Gold or Russet, peeled and halved): These provide the hearty base and creamy body once cooked down and pureed.
Chicken or vegetable broth (4 cups): The flavorful liquid that cooks the potatoes and ties all ingredients together.

Salt (1 teaspoon): Enhances every flavor note without overpowering the dish.
Black pepper (½ teaspoon): Adds just the right amount of subtle warmth.

Olive oil (1 tablespoon): Used to roast the garlic, contributing a silky richness.
Cream (½ cup, optional): For those who want extra indulgence and smooth, luscious texture.

How to Make Crockpot Roasted Garlic Potato Soup

Step 1: Roast the Garlic

Start by drizzling the whole, unpeeled garlic cloves with olive oil, then wrap them tightly in foil. Roast in a 400°F (200°C) oven for about 20 minutes. This slow roasting softens the garlic and brings out its sweet, caramelized flavor, which is the heart of your Crockpot Roasted Garlic Potato Soup.

Step 2: Prepare the Potatoes

While your garlic is roasting, peel and halve the potatoes. Yukon Golds lend a buttery softness, while Russets break down into a creamy texture that’s perfect for soup. Setting the potatoes aside now keeps the process moving smoothly.

Step 3: Combine Ingredients in the Slow Cooker

Once the garlic is roasted, squeeze the soft cloves out of their skins and add them to your slow cooker along with the prepared potatoes, broth, salt, and black pepper. This layering ensures every bite is infused with those roasted garlic notes alongside the hearty potato base.

Step 4: Slow Cook to Perfection

Cover the slow cooker and set it on low for 6 hours. The long, gentle cooking makes the potatoes melt into the broth, creating the ideal soup consistency. You’ll know it’s ready when the potatoes are soft and starting to fall apart.

Step 5: Puree the Soup

Use an immersion blender right in the slow cooker to blend the soup until silky smooth. If you don’t have an immersion blender, carefully transfer the mixture to a stand blender in batches for pureeing. This step transforms the chunky base into a beautifully creamy soup.

Step 6: Add Cream and Final Seasoning

For an extra touch of luxury, stir in cream to the soup and warm it for another 5 minutes on low. Taste and adjust the seasoning with more salt or pepper if desired. This final step enhances the velvety texture and layers of flavor that make this soup so irresistible.

Step 7: Serve and Enjoy

Ladle the steaming soup into serving bowls. A little drizzle of olive oil or a sprinkle of fresh herbs brightens the presentation and flavor. The result is a deeply satisfying bowl that feels like comfort food at its finest.

How to Serve Crockpot Roasted Garlic Potato Soup

Garnishes

A sprinkle of fresh chopped herbs like chives, parsley, or thyme adds a crisp pop of color and freshness that complements the creamy soup beautifully. A drizzle of good quality olive oil on top elevates the richness and adds a silky finish just before serving.

Side Dishes

This soup pairs wonderfully with crusty bread to dunk or crisp green salads to balance the richness. Consider a simple arugula and lemon salad or garlic breadsticks for an easy, well-rounded meal that’s perfect for any day.

Creative Ways to Present

For a fun twist, serve the soup in hollowed-out bread bowls or small mason jars at casual gatherings. Topping with crispy bacon bits, shredded cheese, or even sautéed mushrooms invites a customizable experience that’s perfect for sharing.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the refrigerator for up to 4 days, making it excellent for weekday lunches or quick dinners. Store in an airtight container to maintain its fresh flavors and creamy texture.

Freezing

You can freeze Crockpot Roasted Garlic Potato Soup for up to 3 months. Before freezing, allow it to cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge and give it a good stir before reheating.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking or separating. If the soup thickens too much after refrigeration or freezing, add a splash of broth or cream to bring it back to your desired consistency.

FAQs

Can I use red potatoes instead of Yukon Gold or Russet?

Red potatoes tend to hold their shape more, so if you want a chunkier soup, they work well. However, for a smoother and creamier Crockpot Roasted Garlic Potato Soup, Yukon Gold or Russet potatoes are best.

Do I have to use cream in this recipe?

The cream is optional and adds luxurious richness, but the soup is still delicious without it. You can leave it out for a lighter version or substitute with coconut milk for a dairy-free option.

How do I avoid the soup becoming too thick?

If the soup thickens too much during cooking or after refrigeration, simply stir in a bit more broth or water to loosen it up to your preferred consistency before serving.

Can I make this soup vegetarian or vegan?

Absolutely! Just use vegetable broth instead of chicken broth and skip the cream or use a plant-based substitute like cashew cream or coconut milk to keep it vegan-friendly.

What’s the best way to peel the garlic after roasting?

Once roasted, the garlic cloves will be very soft and fragrant. You can easily squeeze the cloves out of their skins with your fingers or press them with the back of a spoon right into the soup for maximum flavor infusion.

Final Thoughts

There’s something truly magical about simplicity done right, and this Crockpot Roasted Garlic Potato Soup embodies that perfectly. It’s an effortless recipe that delivers creamy, comforting goodness every time. Whether you’re winding down after a long day or looking to impress family with minimal effort, this soup will become a cherished staple. Don’t hesitate to try it soon—you’re in for a delicious, heartwarming treat that’s as easy to make as it is to love.

Crockpot Roasted Garlic Potato Soup Recipe

★★★★★

5 from 15 reviews

Author: Lila

Total Time: 6 hours 40 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

This Crockpot Roasted Garlic Potato Soup is a comforting and creamy dish made with tender Yukon Gold or Russet potatoes and flavorful roasted garlic. Slow-cooked to perfection, this soup is easy to prepare and perfect for a cozy meal. Optional cream adds extra richness, but the soup is delightful even without it.

Ingredients

Scale

Roasted Garlic

4 cloves garlic (whole, unpeeled)
1 tablespoon olive oil (for roasting garlic)

Soup Base

3 pounds potatoes (Yukon Gold or Russet, peeled and halved)
4 cups chicken or vegetable broth
1 teaspoon salt

0.5 teaspoon black pepper
0.5 cup cream (optional for extra creaminess)

Instructions

Roast the Garlic: Place whole garlic cloves on a piece of foil, drizzle with olive oil, and fold to seal. Roast in a preheated oven at 400°F (200°C) for about 20 minutes until fragrant and soft.

Prepare Potatoes: While the garlic is roasting, peel and halve the potatoes; set aside.
Combine Ingredients: Add peeled and halved potatoes to the slow cooker along with the roasted garlic (squeezed out of skins), broth, salt, and pepper.
Cook Soup: Cover and cook on low for 6 hours, or until the potatoes are very soft and beginning to break apart.

Blend the Soup: Use an immersion blender directly in the slow cooker to blend the soup until smooth and velvety. Alternatively, transfer in batches to a blender and puree until smooth.
Add Cream & Heat: Stir in the cream if desired, adjusting salt and pepper to taste, then heat for another 5 minutes until warmed through and slightly thickened.
Serve: Ladle the hot, creamy soup into bowls, and garnish with a drizzle of olive oil or chopped herbs if you’d like.

Notes

For a vegan version, use vegetable broth and omit the cream or substitute with coconut cream.
Yukon Gold potatoes give a creamier texture, while Russet potatoes yield a fluffier, lighter soup.
You can add toppings such as crispy bacon, shredded cheese, or chives for extra flavor.

Use an immersion blender carefully to prevent splashing hot soup.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Prep Time: 15 minutes

Cook Time: 6 hours 25 minutes
Category: Soup
Method: Slow Cooker

Cuisine: American

Nutrition

Serving Size: 1 cup (about 240 ml)
Calories: 210

Sugar: 2g
Sodium: 600mg
Fat: 8g

Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g

Carbohydrates: 30g
Fiber: 3g
Protein: 4g

Cholesterol: 15mg

Keywords: crockpot potato soup, roasted garlic soup, creamy potato soup, slow cooker soup, easy potato recipe