15 Potato Soup Recipes That Are Creamy, Comforting, and Ridiculously Easy to Make

Nothing hits quite like a bowl of warm, velvety soup on a cold evening — and these potato soup recipes prove that simple ingredients can create something truly magical. Russet, Yukon Gold, or red potatoes — each variety brings its own character to the pot.

Thick and chunky or silky smooth, loaded with bacon and cheddar or kept light and herby, there is a version for every craving and every kitchen. This collection walks you through foolproof methods, smart shortcuts, and flavor-packed variations that will make potato soup a permanent staple in your weekly rotation.

1. Loaded Baked Potato Soup

If your ideal Friday night involves a baked potato the size of your fist piled high with every topping imaginable, this soup is your new best friend. It takes everything you love about that classic steakhouse side dish — fluffy potato, sharp cheddar, crispy bacon, cool sour cream — and turns it into a velvety, spoonable dinner that feels indulgent without actually being all that complicated. It’s hearty in the most satisfying way, the kind of soup you make once and then find yourself craving every single week afterward.

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• Prep time: 15 minutes
• Cook time: 30 minutes
• Course: Main dish / Soup
• Cuisine: American
• Equipment: Large stockpot, potato masher, ladle
• No. of ingredients: 12

Ingredients:

• 4 large russet potatoes, peeled and cubed
• 6 strips bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• ½ cup sour cream
• 3 tbsp butter
• Salt and pepper to taste
• Sliced green onions, for topping
• Extra cheddar and bacon, for topping

Instructions:

1. In a large pot over medium heat, cook bacon until crispy. Remove and set aside, leaving 1 tbsp of drippings in the pot.
2. Sauté onion in drippings for 4 minutes, then add garlic and cook 1 minute more.
3. Add potatoes and broth. Bring to a boil, reduce heat, and simmer 20 minutes until potatoes are very tender.
4. Mash roughly half the potatoes directly in the pot for a chunky-creamy texture.
5. Stir in butter, heavy cream, cheddar, and sour cream. Season with salt and pepper.
6. Serve topped with reserved bacon, green onions, and extra cheese.

Serve with: Warm crusty sourdough bread or buttery garlic toast. Drink with: A cold amber ale, a bold Chardonnay, or a classic sweet iced tea.

2. Creamy Potato Soup

This is the one your grandmother probably made without a recipe — smooth, simple, deeply comforting. No gimmicks, no trendy additions. Just good potatoes cooked down with aromatics into a silky, rich bisque-style soup that tastes like it took all day but really comes together in under an hour. It’s the kind of classic that reminds you why some recipes never need updating. Clean flavors, beautiful texture, pure and honest.

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• Prep time: 10 minutes
• Cook time: 25 minutes
• Course: Soup / Appetizer
• Cuisine: American / European
• Equipment: Large pot, immersion blender (or standard blender)
• No. of ingredients: 9

Ingredients:

• 5 medium Yukon Gold potatoes, peeled and diced
• 1 medium onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 3 tbsp butter
• Salt, white pepper, and nutmeg to taste
• Fresh chives, for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion and celery for 5 minutes until softened.
2. Add garlic and cook 1 minute. Add potatoes and broth.
3. Bring to a boil, then reduce heat and simmer 20 minutes until potatoes are tender.
4. Use an immersion blender to blend until smooth. Alternatively, blend in batches in a countertop blender.
5. Stir in heavy cream, season with salt, white pepper, and a pinch of nutmeg.
6. Garnish with fresh chives before serving.

Serve with: A simple green salad or a warm dinner roll. Drink with: A crisp Pinot Gris, sparkling water with lemon, or a light lager.

3. Slow Cooker / Crockpot Potato Soup

For the days when you want dinner ready the moment you walk through the door, this recipe is a game-changer. Toss everything into the crockpot in the morning, let it do its slow, unhurried work all day, and come home to a kitchen that smells absolutely incredible. The long cook time breaks the potatoes down into an almost buttery consistency, and the flavors meld together in a way that quicker methods just can’t replicate. Hands-off cooking at its very finest.

• Prep time: 10 minutes
• Cook time: 6–8 hours (low) or 3–4 hours (high)
• Course: Main dish / Soup
• Cuisine: American
• Equipment: 6-quart slow cooker, immersion blender
• No. of ingredients: 11

Ingredients:

• 6 medium russet potatoes, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (10 oz) cream of chicken soup
• 1 block (8 oz) cream cheese, cubed
• 1 cup shredded cheddar cheese
• ½ tsp smoked paprika
• Salt and pepper to taste
• Sour cream, for topping
• Sliced green onions, for topping

Instructions:

1. Add potatoes, onion, garlic, broth, cream of chicken soup, paprika, salt, and pepper to the slow cooker.
2. Cook on low for 6–8 hours or high for 3–4 hours, until potatoes are very tender.
3. Add cream cheese and mash or blend soup to your desired consistency.
4. Stir in shredded cheddar until melted. Adjust seasoning.
5. Serve with sour cream and green onions on top.

Serve with: Cornbread muffins or a thick slice of toasted rye bread. Drink with: A light-bodied red wine, apple cider, or a simple cup of hot tea.

4. Potato Leek Soup

Elegant without even trying. This classic French-inspired pairing lets two underrated ingredients — starchy potatoes and mild, onion-family leeks — shine together in a broth that’s clean, refined, and surprisingly complex. It can be served warm as a cozy weeknight dinner or chilled as a sophisticated vichyssoise for a dinner party starter. Either way, it punches well above its weight and makes you look like you actually know what you’re doing in the kitchen.

• Prep time: 15 minutes
• Cook time: 30 minutes
• Course: Soup / Appetizer
• Cuisine: French / American
• Equipment: Large pot, immersion blender
• No. of ingredients: 9

Ingredients:

• 4 large leeks, white and light green parts, sliced and cleaned
• 4 medium Yukon Gold potatoes, peeled and diced
• 4 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or half-and-half
• 3 tbsp butter
• 1 tsp fresh thyme leaves
• Salt and white pepper to taste
• Fresh chives, for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Add leeks and sauté for 8 minutes until soft and wilted.
2. Add garlic and thyme, cook 1 more minute.
3. Add potatoes and broth. Bring to a boil, then simmer 20 minutes until potatoes are tender.
4. Blend until smooth using an immersion blender.
5. Stir in cream and season with salt and white pepper.
6. Serve warm or chilled, topped with fresh chives.

Serve with: A baguette with cultured butter or a simple endive salad. Drink with: A white Burgundy, dry Riesling, or sparkling water with fresh herbs.

5. Cheesy Potato Soup

Cheese lovers, this one was made specifically with you in mind. This soup doesn’t just have a little cheese on top — it’s thoroughly, unapologetically, wonderfully cheesy all the way through. The cheddar melts directly into the base, giving every single spoonful that pull-apart richness you’d expect from a fondue. It’s bold, it’s warming, and it has absolutely no interest in being subtle about anything.

• Prep time: 10 minutes
• Cook time: 30 minutes
• Course: Main dish / Soup
• Cuisine: American
• Equipment: Large pot, whisk, ladle
• No. of ingredients: 11

Ingredients:

• 5 medium russet potatoes, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1½ cups shredded sharp cheddar cheese
• ½ cup shredded Gruyère cheese
• 1 cup whole milk
• 3 tbsp butter
• 3 tbsp all-purpose flour
• Salt, pepper, and cayenne to taste
• Croutons or crackers, for serving

Instructions:

1. Boil potatoes in broth until tender, about 15 minutes. Mash partially and set aside.
2. In the same pot, melt butter over medium heat. Whisk in flour and cook 2 minutes.
3. Slowly whisk in milk to make a roux-based sauce. Cook 3 minutes until thickened.
4. Add potato-broth mixture back in and stir to combine.
5. Reduce heat to low and stir in cheddar and Gruyère until fully melted.
6. Season with salt, pepper, and a pinch of cayenne. Serve with croutons.

Serve with: Soft pretzels or a classic grilled cheese sandwich for full cheese immersion. Drink with: A hoppy IPA, dry hard cider, or a full-bodied white wine like Viognier.

6. Instant Pot Potato Soup

When you want homemade soup but the clock is working against you, the Instant Pot steps up like a kitchen superhero. Pressure-cooked potatoes become impossibly tender in a fraction of the normal time, and the resulting broth picks up this deep, concentrated flavor that would normally take hours to develop. From cold ingredients to a steaming bowl in under 30 minutes — no shortcuts on taste, only on time.

• Prep time: 10 minutes
• Cook time: 15 minutes (plus pressure build/release)
• Course: Main dish / Soup
• Cuisine: American
• Equipment: Instant Pot / electric pressure cooker, immersion blender
• No. of ingredients: 11

Ingredients:

• 5 medium russet potatoes, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 tbsp butter
• 1 tsp onion powder
• Salt and pepper to taste
• Green onions, for garnish

Instructions:

1. Set Instant Pot to Sauté. Melt butter and cook onion 3 minutes. Add garlic, cook 1 minute.
2. Add potatoes, broth, onion powder, salt, and pepper. Lock lid and set to High Pressure for 10 minutes.
3. Quick release pressure. Use an immersion blender to blend partially.
4. Stir in sour cream and cheddar until melted and smooth.
5. Top with crumbled bacon and green onions before serving.

Serve with: Toasted baguette slices or oyster crackers. Drink with: A cold pale ale, lemonade, or a creamy oat milk latte on the side for something different.

7. Bacon Potato Soup

Let’s be honest — bacon makes everything better, but in this soup it’s not just a garnish. It’s a foundational ingredient, infusing the broth with smoky depth from the very first step. The drippings become your cooking fat, the crumbled pieces get stirred throughout, and the reserved crispy bits are scattered on top for texture. Every bite tastes like the best kind of smoke-kissed, stick-to-your-ribs comfort food you’ve ever had.

• Prep time: 15 minutes
• Cook time: 30 minutes
• Course: Main dish / Soup
• Cuisine: American
• Equipment: Large stockpot, ladle
• No. of ingredients: 10

Ingredients:

• 8 strips thick-cut bacon, chopped
• 5 russet potatoes, peeled and diced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup half-and-half
• 1 tsp smoked paprika
• Salt and black pepper to taste
• Shredded cheddar, for topping
• Fresh parsley, for garnish

Instructions:

1. Cook bacon in a large pot over medium heat until crispy. Remove half for topping; leave half in pot with drippings.
2. Sauté onion in bacon drippings for 5 minutes. Add garlic and paprika, cook 1 minute.
3. Add potatoes and broth. Simmer 20 minutes until potatoes are soft.
4. Mash about a third of the potatoes directly in the pot.
5. Stir in half-and-half, season with salt and pepper.
6. Serve topped with reserved bacon, cheddar, and parsley.

Serve with: Buttered biscuits or thick-sliced toast. Drink with: A dark stout, smoky whiskey cocktail, or strong black coffee on a cold morning.

8. Potato Soup with Velveeta

There’s a time and a place for artisan cheese — and then there’s a time and a place for Velveeta. This is that second time. Velveeta melts into the soup without any of the clumping or graininess you sometimes get with natural cheeses, creating an ultra-smooth, glossy, diner-style creaminess that is deeply nostalgic and completely irresistible. It’s not trying to be fancy. It’s trying to be delicious. And it absolutely succeeds.

• Prep time: 10 minutes
• Cook time: 25 minutes
• Course: Main dish / Soup
• Cuisine: American comfort food
• Equipment: Large pot, ladle, potato masher
• No. of ingredients: 10

Ingredients:

• 5 medium russet potatoes, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 lb Velveeta, cubed
• 1 cup whole milk
• 3 strips bacon, cooked and crumbled
• 2 tbsp butter
• Salt and pepper to taste
• Green onions, for topping

Instructions:

1. Melt butter in a large pot. Sauté onion 5 minutes, add garlic and cook 1 minute more.
2. Add potatoes and broth. Simmer 20 minutes until potatoes are completely tender.
3. Mash the potatoes slightly, leaving some chunks for texture.
4. Reduce heat to low. Add Velveeta cubes and stir until fully melted.
5. Stir in milk and season with salt and pepper.
6. Top with bacon and green onions before serving.

Serve with: White sandwich bread for dipping, or classic saltine crackers on the side. Drink with: A cold domestic lager, root beer, or creamy tomato juice.

9. Broccoli Cheddar Potato Soup

Two beloved soup classics — broccoli cheddar and loaded potato — join forces here for something genuinely greater than the sum of its parts. The broccoli adds color, a slight earthiness, and just enough vegetable freshness to balance the richness of the cheese and potato base. It’s filling, it’s gorgeous in the bowl with those bright green florets, and it might just become your most-requested recipe this winter.

• Prep time: 15 minutes
• Cook time: 30 minutes
• Course: Main dish / Soup
• Cuisine: American
• Equipment: Large pot, immersion blender, ladle
• No. of ingredients: 12

Ingredients:

• 4 medium russet potatoes, peeled and cubed
• 3 cups broccoli florets, roughly chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1½ cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 3 tbsp butter
• 2 tbsp all-purpose flour
• ½ tsp mustard powder
• Salt, pepper, and red pepper flakes to taste
• Extra cheddar, for topping

Instructions:

1. Melt butter in a large pot. Sauté onion 5 minutes. Add garlic and cook 1 minute.
2. Stir in flour and cook 2 minutes. Add broth, potatoes, and mustard powder.
3. Simmer 15 minutes, then add broccoli. Cook 10 more minutes until both are tender.
4. Blend half the soup for a creamy-chunky texture, leaving plenty of broccoli and potato pieces.
5. Stir in heavy cream and cheddar over low heat until melted. Season to taste.
6. Top with extra shredded cheddar before serving.

Serve with: A warm pretzel roll or buttery croissant. Drink with: A crisp Sauvignon Blanc, a lightly hopped lager, or a cold glass of whole milk.

10. Copycat Olive Garden Zuppa Toscana

Olive Garden’s Zuppa Toscana has a genuinely cult-like following, and honestly — it’s earned it. This homemade version captures that exact magic: spicy Italian sausage, tender sliced potatoes, wilted kale, and a cream-kissed broth that’s savory and slightly fiery and completely addictive. The best part? You can make a huge pot at home for a fraction of what you’d spend at the restaurant, and it reheats beautifully the next day.

• Prep time: 15 minutes
• Cook time: 35 minutes
• Course: Main dish / Soup
• Cuisine: Italian-American
• Equipment: Large stockpot, ladle
• No. of ingredients: 11

Ingredients:

• 1 lb spicy Italian sausage, casings removed
• 5 medium russet potatoes, thinly sliced (skin on)
• 1 medium onion, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 3 cups fresh kale, roughly chopped
• ½ tsp red pepper flakes (more to taste)
• Salt and black pepper to taste
• Parmesan, for serving
• Olive oil, for sautéing

Instructions:

1. Brown sausage in a large pot over medium-high heat, breaking it up. Remove and set aside.
2. Sauté onion in the same pot 5 minutes. Add garlic and red pepper flakes, cook 1 minute.
3. Add broth and bring to a boil. Add sliced potatoes and cook 15 minutes until tender.
4. Return sausage to pot. Stir in heavy cream and kale. Simmer 5 minutes until kale wilts.
5. Season with salt and pepper. Serve with freshly grated Parmesan.

Serve with: Warm breadsticks (obviously) or focaccia with olive oil for dipping. Drink with: A medium-bodied Chianti, sparkling water with a lemon wedge, or an Italian craft lager.

11. Vegan / Dairy-Free Potato Soup

Plant-based doesn’t mean flavor-free — not even close. This version leans hard into cashew cream, nutritional yeast, and good vegetable broth to build layers of richness and savory depth that are completely indistinguishable from their dairy-based counterparts. It’s proof that you don’t need butter or cream to make something genuinely luxurious in a bowl. Vegan or not, you will finish every last drop.

• Prep time: 15 minutes (plus cashew soaking time)
• Cook time: 30 minutes
• Course: Main dish / Soup
• Cuisine: American / Plant-based
• Equipment: Large pot, high-speed blender
• No. of ingredients: 13

Ingredients:

• 5 medium Yukon Gold potatoes, peeled and cubed
• 1 medium onion, diced
• 4 cloves garlic, minced
• 5 cups vegetable broth
• ¾ cup raw cashews, soaked 2 hours and drained
• 3 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp onion powder
• Juice of ½ lemon
• Salt and black pepper to taste
• Fresh chives, for garnish
• Smoked paprika, for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion 5 minutes, add garlic and cook 1 minute.
2. Add potatoes, broth, paprika, and onion powder. Bring to a boil and simmer 20 minutes.
3. Blend soaked cashews with 1 cup of the hot broth until completely smooth.
4. Add cashew cream and nutritional yeast to the pot. Stir well.
5. Blend the soup to your preferred consistency. Add lemon juice and season with salt and pepper.
6. Garnish with chives and a dusting of smoked paprika.

Serve with: Crusty whole grain bread or roasted chickpea croutons. Drink with: A glass of oat milk, dry rosé, or chilled herbal iced tea.

12. Ham and Potato Soup

This is a recipe born from practicality and perfected by tradition. A leftover ham bone is pure gold here — it slowly releases smoky, salty, porky flavor into the broth that no store-bought stock could ever replicate. Combined with soft potatoes and a handful of simple vegetables, the result is a thick, meaty, deeply satisfying soup that tastes like it came straight from a farmhouse kitchen. Perfect after a holiday dinner when you’re staring at a leftover ham and wondering what to do with it.

• Prep time: 15 minutes
• Cook time: 40 minutes
• Course: Main dish / Soup
• Cuisine: American
• Equipment: Large stockpot, ladle
• No. of ingredients: 11

Ingredients:

• 2 cups diced cooked ham (or 1 ham bone)
• 5 medium russet potatoes, peeled and cubed
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 5 cups chicken broth
• 1 cup half-and-half
• 3 tbsp butter
• Salt, pepper, and thyme to taste
• Fresh parsley, for garnish

Instructions:

1. Melt butter in a large pot. Sauté onion, carrots, and celery for 6 minutes. Add garlic and cook 1 minute.
2. Add potatoes, ham (and bone if using), broth, and thyme. Bring to a boil.
3. Reduce heat and simmer 25 minutes until potatoes and carrots are completely tender. Remove ham bone if used.
4. Mash some of the potatoes for a thicker consistency. Stir in half-and-half.
5. Season with salt and pepper. Garnish with parsley.

Serve with: Buttered whole wheat rolls or a wedge of cornbread. Drink with: A glass of dry cider, a light Pinot Noir, or spiced apple tea.

13. French Onion Potato Soup

What happens when you take everything magnificent about French onion soup — those long-caramelized, deeply sweet onions, that rich beef-kissed broth, that crown of melted Gruyère — and merge it with the body and substance of a potato soup? You get something almost transcendently good. This hybrid is rich without being heavy, sophisticated without being fussy, and has that gorgeous depth of flavor you can only get from onions that have been coaxed slowly into caramel gold.

• Prep time: 15 minutes
• Cook time: 55 minutes (caramelizing takes time — don’t rush it)
• Course: Main dish / Soup
• Cuisine: French-American
• Equipment: Large heavy-bottomed pot, oven-safe bowls
• No. of ingredients: 12

Ingredients:

• 4 large yellow onions, thinly sliced
• 4 medium Yukon Gold potatoes, peeled and diced
• 4 cloves garlic, minced
• 5 cups beef broth
• ½ cup dry white wine
• 1 cup shredded Gruyère cheese
• 3 tbsp butter
• 1 tbsp olive oil
• 1 tsp fresh thyme
• 1 tsp Worcestershire sauce
• Salt and black pepper to taste
• Toasted baguette slices, for topping

Instructions:

1. Melt butter with olive oil in a heavy pot over medium-low heat. Add onions and a pinch of salt. Cook, stirring occasionally, for 35–40 minutes until deeply caramelized.
2. Add garlic, thyme, and Worcestershire sauce. Cook 2 minutes. Deglaze with white wine and cook until mostly absorbed.
3. Add potatoes and broth. Bring to a boil, then simmer 20 minutes until potatoes are tender.
4. Mash partially for a thick, rustic texture. Season with salt and pepper.
5. Ladle into oven-safe bowls. Top with a baguette slice and a generous handful of Gruyère.
6. Broil 3–4 minutes until cheese is bubbly and golden.

Serve with: A simple arugula salad with shaved Parmesan and lemon dressing. Drink with: A glass of French Burgundy, dry Champagne, or a sparkling mineral water.

14. Cauliflower Potato Soup

For anyone trying to eat a little lighter without sacrificing any of the creaminess they love in a good potato soup, cauliflower is your secret weapon. Blended smooth, it adds body and a subtle, nutty flavor that works in absolute harmony with the potatoes. The result is a silky, elegant soup that somehow feels indulgent while actually being remarkably light. It’s the kind of recipe that surprises people when you tell them what’s in it.

• Prep time: 15 minutes
• Cook time: 30 minutes
• Course: Soup / Light main
• Cuisine: American / Modern
• Equipment: Large pot, immersion blender
• No. of ingredients: 11

Ingredients:

• 3 medium Yukon Gold potatoes, peeled and cubed
• 1 medium head cauliflower, cut into florets
• 1 medium onion, diced
• 4 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup whole milk or unsweetened oat milk
• 2 tbsp butter or olive oil
• ½ tsp ground cumin
• ½ tsp white pepper
• Salt to taste
• Fresh parsley and olive oil, for drizzling

Instructions:

1. Heat butter in a large pot over medium heat. Sauté onion 5 minutes, add garlic and cumin, cook 1 minute.
2. Add potatoes, cauliflower, and broth. Bring to a boil, then simmer 20 minutes until both are very tender.
3. Blend completely smooth using an immersion blender.
4. Stir in milk and season with salt and white pepper.
5. Ladle into bowls and finish with a drizzle of good olive oil and fresh parsley.

Serve with: Seeded flatbread or a warm naan brushed with garlic butter. Drink with: A dry, aromatic Gewürztraminer, a cucumber-mint sparkling water, or chamomile tea.

15. Roasted Garlic Potato Soup

Roasting garlic transforms it completely — the sharp, pungent bite mellows into something sweet, nutty, and almost caramel-like, and when you squeeze those golden cloves directly into a potato soup base, the whole thing becomes something hauntingly good. This recipe is for the garlic lovers, the ones who don’t just add a clove or two but go for an entire head. Low and slow in the oven, then stirred into a silky potato base — it’s aromatic, complex, and truly unforgettable.

• Prep time: 10 minutes (plus 40 minutes roasting)
• Cook time: 30 minutes
• Course: Main dish / Soup
• Cuisine: American / Mediterranean-inspired
• Equipment: Oven, roasting pan, large pot, immersion blender
• No. of ingredients: 10

Ingredients:

• 2 whole heads of garlic
• 5 medium Yukon Gold potatoes, peeled and cubed
• 1 medium onion, diced
• 5 cups chicken or vegetable broth
• 1 cup heavy cream
• 3 tbsp olive oil
• 1 tsp fresh rosemary, finely chopped
• Salt and black pepper to taste
• Parmesan crisps or fried shallots, for topping
• Extra olive oil, for drizzling

Instructions:

1. Preheat oven to 400°F (200°C). Slice the tops off both garlic heads, drizzle with olive oil, wrap in foil, and roast 40 minutes until deeply golden and soft. Let cool, then squeeze cloves out.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onion 5 minutes. Add rosemary and cook 1 minute.
3. Add potatoes, broth, and roasted garlic. Bring to a boil and simmer 20 minutes until potatoes are tender.
4. Blend until completely smooth. Stir in heavy cream.
5. Season generously with salt and pepper.
6. Serve topped with Parmesan crisps or fried shallots and a drizzle of good olive oil.

Serve with: A rustic ciabatta or rosemary focaccia. Drink with: A full-bodied white Rhône blend, a dry Martini, or warm herbed vegetable broth on the side.

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