Spring Garlic and Potato Soup

Roasting the garlic takes away its sharpness and adds a mellow and deep flavor to the soup. If the potatoes are a little starchy, you may want to add a little cream. It will thin the soup and break up the stickiness.


  • 2 medium or 3 small heads garlic (about 20 cloves)
  • ¼ cup (or as needed) olive oil
  • 1 teaspoon salt, plus additional for the garlic
  • ½ teaspoon freshly ground pepper, plus additional for the garlic
  • Several sprigs fresh thyme
  • 4 tablespoons unsalted butter
  • cups thinly sliced onions
  • 5 cups sliced peeled russet potatoes
  • 6 to 7 cups Chicken Stock
  • ½ cup heavy cream if needed


Preheat the oven to 300°F. Cut the top off each head of garlic, exposing just a tiny bit of each clove, and place the heads in a baking pan. Drizzle with olive oil, sprinkle with salt and pepper, and add the thyme to the pan. Cover with foil and bake, basting with a little oil halfway through, until completely tender, about 1 hour. Let stand until cool enough to handle, then squeeze the garlic from the peels.

Melt the butter in a heavy medium saucepan over low heat. Add the onions and cook until tender and translucent, about 7 minutes. Add the potatoes and enough chicken stock to cover. Heat to boiling, then reduce the heat and simmer until the potatoes are very tender.

Stir the garlic into the soup and puree the soup in a blender. Thin with additional stock if necessary. Season with 1 teaspoon salt and ½ teaspoon pepper. If the soup is too garlicky, stir in the cream. Reheat and garnish. (This soup can be made a day ahead of time and reheated.)


  • Chopped fresh basil
  • Chopped sun-dried tomatoes and fresh basil or mint
  • Crumbled goat cheese and chopped walnuts and fresh basil
  • Dollop of pesto
  • Grilled or toasted croutons
  • Chopped fresh chives