How to make Roasted Garlic and Potato Soup - Roasted garlic adds a wonderful flavour to this delicious potato soup.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Garlic cloves (लहसुन लौंग), Potatoes (आलू)

Cuisine : Fusion

Course : Soups

Roasted Garlic and Potato Soup Recipe Card

Roasted Garlic and Potato Soup

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Roasted Garlic and Potato Soup checkout Garlic and Cheddar Soup. You can also find more Soups recipes like Garlic Spinach And Chickpea Soup, Roasted Pepper Soup, Ginger, Chicken And Coconut Soup, Cream of Asparagus and Almond Soup - Nutralite.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Roasted Garlic and Potato Soup Recipe

  • Garlic cloves 10-12

  • Potatoes boiled, peeled and grated 3-4 medium

  • Oil 1 teaspoon

  • Butter ¼ cup

  • Onions chopped 1 cup

  • Fresh thyme sprigs a few + for garnishing

  • Refined flour (maida) ¼ cup

  • Vegetable stock 4 cups

  • Milk 1 cup

  • Heavy Cream ¼ cup

  • Salt to taste

  • Crushed black peppercorns to taste

  • Fresh cream for garnishing


Step 1

Preheat oven to 180°C.

Step 2

Spread the garlic cloves on a baking tray and drizzle oil on top. Place the tray in the preheated oven and roast well.

Step 3

Heat butter in a non-stick pan. Add onions,thyme and cook for 3-4 minutes or till the onions turn translucent.

Step 4

Add flour, mix well and cook for 1minute. Add vegetable stock, milk, cream, salt and crushed peppercorns, stir and bring to a boil. Lower heat and simmer for 2-3 minutes, mixing at intervals.

Step 5

Add potatoes and roasted garlic cloves and mix. Blend with a hand blender till smooth.

Step 6

Serve warm garnished with some cream and thyme sprig.