Roasted Garlic-Potato Soup

Love the flavor of this soup. Roasting garlic makes it mild and sweet. Definitely use the 5 whole heads, it is not overpowering. I had to add a cornstarch slurry at the end to thicken it more. Will make again.

I was a little surprised to find it a bit bland, added cumin to it and that made it more flavorful. I did use turkey bacon which I think may have been my mistake, next time will make it with "real" bacon, probably a smokey type. Husband loved it as is.

My family & I liked this dish a lot. It was quite simple & quick as well. The only thing a little troublesome was removing the garlic pulp after it was roasted. Very tasty dish.

This recipe was good, not great. It took quite a bit of preparation and didn't seem worth the return. I liked that it was a healthier options for a potato and bacon soup; no half and half or butter. I'm going to continue on my search for a potato bacon soup recipe this one just didn't quite make the mark.

Absolutely my new favorite soup. I omitted the bacon and my husband loved it.

we don't eat bacon and I used a vegetarian broth, and this recipe was delicious. We loved the roasted garlic and my children enjoyed the soup, as well. It will become a staple for us.

Good, not great. I'm a huge fan of garlic, but I learned with this recipe that I don't like it as a stand alone spice. For my personal tastes I would definitely add cumin or some other spice for flavor. I served toasted garlic/cheese bread on the side. It was a must.

This is a great recipe that can be modified to fit anyone's taste. I think the fun of cooking is making a recipe your own, so I added in some apple cider vinegar for some zest and some spices from the Spice House in Chicago (LOVE that place!), including Vulcan Fire Salt for a bit of heat, and Bridgeport Seasoning, which adds a cheesy flavor. Next time, I may try the cumin idea (why didn't I think of that???) along with some rosemary. There are unlimited ways to make this soup your own, whether you like it plain, "herby," zesty or spicy. Yes, as it is, it's not a five-star recipe for me (it may be for others), but I'm giving it five stars because it gave me a great canvas for many tasty potato soups to come!

I made exactly as directed, with one exception. I used 6 head of roasted garlic. We LOVE garlic!! We watched football and ate the soup with toasted artisan asiago cheese bread. My guys said it was the best soup ever!! My DH said he likes the way the house smelled while I was making the soup. They are already asking when I will be making it again. Thanks ever so much for a great new soup recipe to add to my collection, it is fabulous!!!!!

This recipe was ok. It was a little bland. I should have taken the recommendation of the other reviewers and added some cumin. I made some garlic french bread to go with, and once I added that, it was must better. Overall, it's a recipe I will try again with a couple of tweaks.

This recipe was just meh. I love garlic but this just didn't do it for me. It needs something else.. probably cream and a ton more bacon. I used all 5 heads of garlic hoping for a more intesne garlic flavor. If you own a garlic or potato press it is super fast to squeeze the garlic out of the skins. Hubby thought it was ok; will make other soups we like instead of wasting time with this one.

Loved the soup, as did my husband and 18-yr old son. Hint for the garlic: after removing the papery outer skin, take a thin slice off the end of the head so that the tips of most of the bulbs are exposed. Makes it much easier to squeeze out the softened garlic after roasting.

Great recipe my wife and I both loved it, we made two changes from the basic. First 5 heads of garlic would be way too high we used 2 as some previous reviewers said and that was perfect. Second we modified the recipe by adding cumin as several reviewers had recommended. With these two changes it was a great recipe I would recommend to anyone who loves garlic. One note of caution if it wasn't obvious from the recipe, the soup is VERY garlicy so if garlic is not your thing this soup is not for you.

This recipe has a good concept, but really needed tweaking. There was NO FLAVOR, which was surprising for how much garlic was in it, along with bacon and broth. The texture was fabulous. I usually follow recipes to a T, but I had to blaze a new trail for this one. And it may just be our new staple now. My tips? 1) Just pre-peel and road 2 heads, not 5 of garlic cloves. Peeling them after is super messy, sticky, stinky, and not necessary for the dish. 2) Add curry powder/cumin. Weird, right? No, AMAZING!!! This turned into a creamy, potatoey, savory soup that tasted like Indian fusion. I mean honestly, one of the best I've made. And the curry made the different. Otherwise I would have felt like I wasted over an hour on this dish. 3) Add some toasted garlic crostinis. Mmm. This soup was made to be paired with a salad and a piece of toasty bread.

I enjoyed the garlic but there was just too much potato.

I make this soup all the time, and get raves...I take all the cloves out of the bulbs and bake in aluminum foil for 30 minutes...so much easier than getting out of paper once baked. And I add corn...and a tsp of cumin for flavor. It's a great basic recipe that you can tweak yourself!