Velvety Garlic & Potato Soup Recipe with Seared Mushrooms on Top

Roasted garlic redefines ordinary potato soup into a luxurious culinary experience that warms both body and soul.

Deep, mellow flavors emerge when garlic caramelizes slowly in the oven, releasing sweet and complex notes.

Hearty potatoes provide a velvety foundation for this comforting dish, creating a smooth and satisfying texture.

Rich cremini mushrooms add an earthy dimension, complementing the robust garlic undertones with their intense umami profile.

Delicate herbs and a splash of cream elevate the soup complexity, offering a sophisticated balance of rustic and refined elements.

Each spoonful promises a harmonious blend of ingredients that dance across your palate with remarkable depth.

Professional chefs and home cooks alike appreciate how simple techniques can create extraordinary results.

Why Roasted Garlic and Creamy Potato Soup with Seared Mushroom Stands Out

• Roast and Reveal Garlic Magic: The recipe transforms ordinary garlic into a rich, caramelized treasure by roasting it slowly, creating a butter-soft, golden delicacy that infuses the soup with deep, mellow flavor.
• Creamy Comfort in a Bowl: This soup delivers a velvety smooth texture through careful blending, combining potatoes, roasted garlic, and a luxurious béchamel sauce that provides ultimate comfort and warmth.
• Mushroom Mastery with Sear Technique: Sautéing mushrooms to develop a perfect sear adds a robust, earthy dimension to the soup, introducing a delightful textural contrast and complex flavor profile that elevates the entire dish.

What Goes Into Roasted Garlic and Creamy Potato Soup with Seared Mushroom

Primary Ingredients:

Garlic: A key flavor enhancer with rich, caramelized profile when roasted, select fresh heads with firm, unbruised cloves.

Potatoes: Creamy base for the soup, choose starchy varieties like Russet or Yukon Gold for smooth texture.

• Butter, Milk, Cream: Provides richness and velvety smooth consistency, select full-fat dairy for best flavor.
• Chicken or Vegetable Broth: Creates liquid foundation, low-sodium options allow better seasoning control.

• Onions: Builds foundational flavor, select sweet or yellow varieties for depth.
• Thyme: Fresh herb that adds earthy, subtle flavor to the soup.
• Salt, Black Pepper: Essential seasonings that enhance overall taste profile.
• Flour: Helps thicken soup and create smooth texture.

• Mushrooms: Adds umami and textural contrast, select firm, fresh mushrooms like cremini or white button.
• Green Onions/Chives: Provides fresh, mild onion flavor and visual appeal.
• Olive Oil: Used for roasting garlic and sautéing mushrooms.

Easy Cooking Method for Roasted Garlic and Creamy Potato Soup with Seared Mushroom

Step 1: Prepare Roasted Garlic

Preheat oven to 375°F. Using a sharp knife, slice off the top of garlic head to expose cloves. Drizzle exposed cloves with olive oil and sprinkle with salt and pepper. Wrap garlic in aluminum foil and place on a baking sheet. Roast for 40 minutes until garlic turns golden and becomes soft.

Step 2: Extract Roasted Garlic

Gently squeeze garlic from the skin like toothpaste, allowing caramelized cloves to ooze out. Set warm roasted garlic aside.

Step 3: Sauté Onion Base

In a large pot, melt butter over low-medium heat. Add onions and cook for 5 minutes until translucent. Sprinkle flour over onions, stirring to create a smooth mixture without browning.

Step 4: Create Soup Liquid

• Broth
• Milk
• Cream
• Thyme
• Salt
• Pepper

Whisk ingredients together. Bring to a boil, then reduce heat and simmer for 2-3 minutes until slightly thickened.

Step 5: Blend Soup Ingredients

• Cooked potatoes
• Roasted garlic cloves

Transfer mixture to blender in batches. Blend until completely smooth. Adjust consistency with additional broth if needed. Taste and season accordingly.

Step 6: Sear Mushrooms

Heat separate pan with butter or olive oil. Sauté mushrooms until nicely seared. Season with salt and pepper. Allow natural moisture to evaporate during cooking.

Step 7: Final Preparation

Add most seared mushrooms to soup. Reserve a few for garnish.

Step 8: Serve and Garnish

• Fresh thyme sprigs
• Chopped green onions
• Black pepper
• Remaining seared mushrooms
• Optional cheese

Kitchen Tips for Roasted Garlic and Creamy Potato Soup with Seared Mushroom

• Roast Garlic Perfectly: Wrap the garlic head completely in foil to trap moisture and create a steamy environment for even, tender caramelization.
• Prevent Flour Burning: Stir constantly when adding flour to onions, maintaining low-medium heat to avoid scorching and ensure a smooth, creamy base.
• Blend in Batches: Work carefully when transferring hot soup to blender, filling only halfway to prevent potential splatter and potential burns.
• Control Soup Consistency: Add broth gradually while blending to achieve desired thickness, remembering you can always thin but cannot thicken as easily.
• Sear Mushrooms Strategically: Allow mushroom pan to heat thoroughly before adding, ensuring water evaporates and creating a beautiful golden-brown crust for maximum flavor development.

Reheat and Store Roasted Garlic and Creamy Potato Soup with Seared Mushroom Like a Pro

• Refrigerate: Transfer the soup to an airtight container and store in the refrigerator for up to 3-4 days. Cool the soup completely before sealing to prevent bacterial growth.
• Freeze: Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm the soup gently in a pot over medium-low heat, stirring occasionally. Add a splash of broth or milk if the soup seems too thick. Avoid boiling to maintain the creamy texture and prevent separation.

Delicious Sides for Roasted Garlic and Creamy Potato Soup with Seared Mushroom

• Pair with Crusty Sourdough: Break off chunks of rustic sourdough bread to dip into the creamy potato soup, absorbing the rich garlic and mushroom flavors while adding a delightful textural contrast.
• Match with Crisp Chardonnay: Select a light, unoaked Chardonnay that complements the soup's creamy texture and cuts through the richness with its bright, clean acidity.
• Serve Alongside Herb Salad: Create a fresh green salad with mixed herbs like parsley, chives, and tarragon, dressed in a light vinaigrette to balance the soup's heavy, velvety consistency and provide a refreshing counterpoint.
• Complete with Goat Cheese Crumbles: Sprinkle tangy, creamy goat cheese on top of the soup to enhance the existing garlic notes and add a subtle, zesty complexity to each spoonful.

Creative Versions of Roasted Garlic and Creamy Potato Soup with Seared Mushroom

• Roasted Pepper Potato Fusion: Replace garlic with roasted red peppers for a sweet, smoky flavor profile that adds vibrant color and depth to the creamy soup base.
• Herb-Infused Woodland Soup: Incorporate wild mushrooms like porcini or chanterelles instead of standard mushrooms, and add rosemary and sage to enhance the earthy woodland characteristics of the recipe.
• Spicy Southwestern Style: Blend in jalapeños or green chiles during the cooking process, top with crispy chorizo bits, and garnish with cilantro for a zesty southwestern-inspired version of the classic potato soup.
• Vegan Comfort Bowl: Substitute dairy ingredients with coconut milk, use vegetable broth, swap butter for olive oil, and add nutritional yeast for a creamy, plant-based alternative that maintains the rich, comforting texture of the original recipe.

Roasted Garlic & Creamy Potato Soup with Seared Mushroom Recipe

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4.8 from 12 reviews

• Total Time: 1 hour
• Yield: 6 1x

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Description

Roasted garlic & creamy potato soup with seared mushroom offers a luxurious comfort dish from rustic kitchens. Silky potatoes blend with caramelized garlic, crowned by golden mushrooms that add rich umami depth you’ll savor with each spoonful.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 pounds (907 grams) russet potatoes, peeled, roughly chopped and boiled
• 4–6 cups (32–48 ounces / 900–1350 grams) vegetable or chicken broth
• 4 cups (10.5 ounces / 300 grams) sliced crimini mushrooms
• 1 large yellow onion, peeled and chopped
• 1–2 heads of garlic

Dairy and Creamy Components:

• ¼ cup (57 grams) salted butter
• ¼ cup flour
• 1 cup milk
• ¼ cup half and half (10% cream)

Seasonings and Garnishes:

• ½ teaspoon ground thyme
• Sea salt
• Coarse black pepper
• Fresh thyme sprigs
• Minced green onion or chives
• Coarse black pepper or paprika
• Parmesan or crumbled feta cheese

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Instructions

1. Preheat the oven to 375ºF, preparing for garlic transformation.
2. Using a sharp knife, decapitate the garlic head to expose clove tips, gently removing outer skin layers while preserving the primary protective membrane.
3. Anoint the exposed cloves with olive oil, seasoning generously with salt and coarse pepper. Envelop the garlic head in aluminum foil, positioning the bundled treasure on a baking sheet.
4. Roast for approximately 40 minutes until the garlic develops an aromatic golden essence and reaches a luxuriously soft consistency.
5. Carefully extract the caramelized garlic by gently squeezing from the base, allowing the creamy cloves to emerge effortlessly. Sample briefly, then reserve the warm roasted garlic.
6. In a substantial pot, melt butter over gentle heat. Introduce onions and sauté until translucent, then dust with flour, stirring meticulously to prevent browning.
7. Pour in broth, milk, cream, and thyme, seasoning with salt and pepper. Whisk vigorously while bringing to a boil, then reduce to a delicate simmer, allowing the mixture to harmonize and thicken.
8. Incorporate cooked potatoes and roasted garlic cloves into the velvety béchamel base.
9. Transfer the mixture in carefully measured batches to a blender, puréeing until impossibly smooth. Adjust consistency by introducing additional broth if needed, and fine-tune seasonings to taste.
10. Simultaneously, prepare mushrooms in a separate skillet. Heat pan until scorching, then sear mushrooms in butter, allowing natural moisture to evaporate and develop a rich caramelized exterior.
11. Fold most of the seared mushrooms into the soup, reserving a few for an elegant garnish.
12. Serve the soup piping hot, adorned with fresh thyme, green onions, cracked black pepper, reserved mushroom medallions, and optional cheese sprinkle.

Notes

• Roasting garlic transforms its sharp bite into a mellow, caramelized sweetness that deeply enriches the soup’s overall flavor profile.
• Carefully searing mushrooms in a hot pan allows natural moisture to evaporate, creating a beautiful golden-brown crust that adds robust umami depth to the dish.
• Creating a smooth, velvety texture requires blending the soup in batches and adjusting liquid consistency to prevent lumps and ensure silky perfection.
• Developing a proper roux by slowly integrating flour with butter and onions helps thicken the soup naturally without creating unwanted clumps.
• Using fresh herbs like thyme and green onions as garnish provides bright, aromatic finishing touches that elevate the soup’s complexity and visual appeal.
• Low and slow cooking techniques ensure ingredients develop maximum flavor while maintaining a delicate, luxurious texture throughout the preparation process.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 300
• Sugar: 4g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 40mg