Oh, there’s nothing quite like a big bowl of warm, comforting soup, is there? It just wraps you up like a cozy blanket on a chilly evening. And if that soup happens to be a rich, creamy, restaurant-quality baked potato soup? Even better! Today, I’m so excited to share my take on a classic: Roasted Garlic Parmesan Baked Potato Soup Restaurant Style. This isn’t just any potato soup; it’s elevated with the sweet, mellow flavor of roasted garlic and the salty, nutty goodness of Parmesan cheese.

For me, cooking has always been about sharing love through food. Growing up in Italy, my grandmother’s kitchen was the heart of our home. I learned early on how simple, fresh ingredients could create something truly magical. That passion followed me to the USA, and it’s what drives Gourmet Gusto. I pour those traditions and my own culinary adventures into every recipe I share.

This Roasted Garlic Parmesan Baked Potato Soup Restaurant Style is a perfect example. It takes a beloved comfort food and gives it a little something extra, making it feel special enough for a fancy dinner but easy enough for a weeknight meal. It’s a recipe I truly adore, and I can’t wait for you to try it!

Why You’ll Love This Roasted Garlic Parmesan Baked Potato Soup Restaurant Style

Why should you make this soup, you ask? Well, let me tell you! This isn’t just a meal; it’s an experience. Here’s why I think you’ll fall head over heels for this Roasted Garlic Parmesan Baked Potato Soup Restaurant Style:

It’s incredibly creamy and smooth, just like you’d get at your favorite restaurant.
The roasted garlic adds a deep, sweet flavor that’s simply irresistible.
Parmesan cheese brings a lovely salty kick that balances everything out.
It’s surprisingly easy to make, even though it tastes so gourmet.
It’s the ultimate comfort food, perfect for any day of the week.

Trust me, one spoonful and you’ll be hooked!

Gathering Your Ingredients for Roasted Garlic Parmesan Baked Potato Soup Restaurant Style

Alright, let’s talk about what you’ll need to create this amazing soup. Just like my grandmother taught me, using good quality ingredients makes all the difference. Each item plays a part in building that incredible restaurant-style flavor we’re aiming for.

The Essential Ingredients for Your Soup

Here is the list of everything we need to get cooking. Make sure you have these on hand:

4 large russet potatoes, scrubbed clean
1 whole head of garlic
2 tablespoons olive oil
1 large onion, finely chopped
4 cups low-sodium chicken broth
1 cup whole milk
1/2 cup heavy cream
1/2 cup finely grated Parmesan cheese
4 slices bacon, cooked until crispy and crumbled
1/4 cup fresh chives, finely chopped
Salt and freshly ground black pepper, to taste

Having everything prepped and ready makes the cooking process so much smoother!

Equipment to Make Roasted Garlic Parmesan Baked Potato Soup Restaurant Style

Before we get our hands dirty, let’s talk about the tools you’ll need. Having the right equipment ready makes whipping up this delicious soup a breeze. Here are the essentials:

A baking sheet for roasting our potatoes and garlic.
Some aluminum foil to wrap that garlic head up nice and snug.
A large pot or Dutch oven, big enough to hold all that creamy goodness.
An immersion blender is super handy for making the soup smooth right in the pot, but a regular blender works too!

Gather these up, and you’re halfway to soup heaven!

How to Prepare Roasted Garlic Parmesan Baked Potato Soup Restaurant Style

Now for the fun part – making this amazing soup! Don’t worry, it’s simpler than you might think to get that rich, restaurant-style result. We’ll take it step by step, starting with those key flavor builders: the roasted potatoes and garlic.

Roasting Your Potatoes and Garlic

First things first, preheat your oven to 400°F (200°C). Grab those scrubbed russet potatoes. Rub them with a little olive oil and poke them all over with a fork. This helps them cook evenly. Pop them on your baking sheet and into the hot oven.

For the garlic, slice off the very top of the head to expose the cloves. Drizzle it with a little olive oil, wrap it snugly in aluminum foil, and add it to the baking sheet with the potatoes during the last 30 to 40 minutes of their roasting time. You’ll know they’re done when the potatoes are tender when pierced and the garlic is soft and fragrant.

Building the Flavor Base for Your Soup

Once the potatoes and garlic are cool enough to handle, let’s get the soup going. In your large pot, heat up a little more olive oil over medium heat. Add your finely chopped onion and cook until it’s soft and translucent, about 5-7 minutes.

Now, scoop the flesh out of your roasted potatoes. Squeeze those sweet, roasted garlic cloves right out of their skins into the pot with the onion. Pour in the chicken broth, milk, and heavy cream. Give it a good stir and bring it all to a gentle simmer.

Blending and Finishing Your Roasted Garlic Parmesan Baked Potato Soup

This is where the magic happens! Carefully use an immersion blender to blend the soup right in the pot until it’s wonderfully smooth and creamy. If you don’t have one, transfer the soup in batches to a regular blender. Be super careful with hot liquids!

Return the blended soup to the pot if you used a standard blender. Stir in that finely grated Parmesan cheese. Keep stirring until it’s completely melted and incorporated into the soup, making it even richer. Finally, season with salt and freshly ground black pepper to taste. Remember, the bacon and Parmesan add salt, so taste before adding too much!

Tips for Perfect Roasted Garlic Parmesan Baked Potato Soup

Getting this soup just right is easy with a few simple tricks. If you like your soup thicker, just use a little less chicken broth or let it simmer uncovered for a bit longer to reduce. For a thinner soup, add a splash more broth or milk until it reaches your desired consistency.

Taste as you go! Adjust the salt and pepper after adding the Parmesan and bacon, as they bring their own salty notes. And don’t be shy with that roasted garlic; you can add a little more if you really love that sweet, mellow flavor. Some people like a few small potato chunks left in the soup for texture, while others prefer it completely smooth – it’s totally up to you!

Frequently Asked Questions About Roasted Garlic Parmesan Baked Potato Soup Restaurant Style

I get a lot of questions about my recipes, and I love answering them! Here are a few common ones about this delicious soup:

Can I use different types of potatoes?

While russet potatoes give that classic creamy texture we want for a restaurant-style baked potato soup, you could use Yukon Gold potatoes. They’ll also give you a nice creamy result, maybe slightly less starchy than russets.

Can I make this soup vegetarian?

Absolutely! To make a vegetarian version of this roasted garlic Parmesan baked potato soup, swap the chicken broth for vegetable broth. You’ll also skip the bacon topping. It will still be wonderfully flavorful with the roasted garlic and Parmesan!

How do I reheat the soup?

Reheating is easy! Gently warm the soup on the stovetop over low heat, stirring often. You might need to add a splash more milk or broth to thin it out as it can thicken in the fridge. Avoid boiling it rapidly, which can affect the creamy texture.

Can I freeze this soup?

Yes, you can freeze it! Let the soup cool completely, then transfer it to freezer-safe containers. It should keep for up to 3 months. Thaw it in the refrigerator overnight before reheating.

What are good toppings besides bacon and chives?

Beyond bacon and chives, try shredded cheddar cheese, a dollop of sour cream, or even some croutons for crunch on your bowl of baked potato soup.

Storing and Reheating Your Soup

Got leftovers of this amazing soup? Lucky you! Let the soup cool down completely before storing it. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. When you’re ready for another bowl, gently reheat it on the stovetop over low heat. Stir it often. You might find it’s thickened up in the fridge, so feel free to add a little splash of milk or broth while reheating to get that perfect consistency back. Avoid boiling it too vigorously.

Estimated Nutritional Information Disclaimer

Just a quick note about the nutritional information for this soup. Please keep in mind that any values provided are just estimates. The actual calories, fat, and other nutritional details can change quite a bit depending on the specific brands of ingredients you use.

Things like the type of cheese, the kind of bacon, and even the chicken broth can all affect the final numbers. I haven’t provided precise nutritional data here, so if that’s something you need to track carefully, you might want to calculate it based on the exact ingredients you use.

Share Your Roasted Garlic Parmesan Baked Potato Soup Creation!

Well, there you have it! My recipe for Roasted Garlic Parmesan Baked Potato Soup Restaurant Style. I truly hope you give it a try in your own kitchen. There’s nothing I love more than seeing what you create!

If you make this soup, please come back and leave a comment below. Let me know how it turned out! Did you add extra Parmesan? Did you find a new favorite topping? I’d love to hear all about it. You can also rate the recipe, which helps other home cooks discover it too. And if you snap a photo, share it on social media and tag Gourmet Gusto. Let’s build our community of soup lovers!

Roasted Garlic Parmesan Baked potato Soup Restaurant style Amazing 1 Pot Dinner

Author: Lina Kohn
Total Time: 1 hour 55 minutes
Yield: 6 servings

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Description

A creamy and flavorful baked potato soup with roasted garlic and Parmesan cheese.

Ingredients

Scale

4 large russet potatoes
1 head garlic
2 tablespoons olive oil
1 onion, chopped
4 cups chicken broth
1 cup milk
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
4 slices bacon, cooked and crumbled
1/4 cup chopped fresh chives
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C).
Rub potatoes with olive oil and pierce with a fork. Roast for 1 hour or until tender.
Cut off the top of the garlic head, drizzle with olive oil, and wrap in foil. Roast alongside the potatoes for the last 30-40 minutes.
Once cooled, scoop out the flesh from the potatoes and squeeze roasted garlic cloves from the head.
In a large pot, sauté onion in olive oil until softened.
Add chicken broth, milk, heavy cream, roasted potatoes, and roasted garlic to the pot. Bring to a simmer.
Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
Stir in Parmesan cheese until melted and smooth.
Season with salt and pepper.
Serve hot, garnished with crumbled bacon and fresh chives.