Potato Soup Recipe with Miso & Smoky Roasted Garlic

Let me tell you about the day I discovered how to make potato soup from scratch – and not just any potato soup, but the creamiest, most flavorful homemade potato soup that’ll make you forget all other comfort foods exist.

It was a chilly afternoon, a bag of forgotten Yukon Golds sitting on my counter, and a sudden craving for something that would warm me from the inside out. That’s how this Smoky Roasted Garlic & Miso Potato Soup was born, and let me tell you, it’s been my most requested recipe ever since.

Why This is The Best Potato Soup Recipe You’ll Ever Try

What makes this creamy potato soup recipe different from all the others floating around Pinterest? It’s all about the unexpected fusion of classic comfort with Japanese-inspired umami.

The roasted garlic (we’re using two whole heads, trust me on this!) gets all golden and caramelized, while the miso paste adds that mysterious “what is that amazing flavor?” element that’ll have everyone begging for your secret.

The best part? It takes just about an hour to make, and most of that time is just the garlic doing its thing in the oven while you catch up on your favorite show.

What You’ll Need for This Homemade Potato Soup

Equipment:

• Large Dutch oven or heavy-bottomed pot
• Baking sheet
• Aluminum foil
• Immersion blender (or regular blender)

Ingredients:

• 2½ pounds Yukon Gold potatoes (1.1 kg), peeled and chopped
• 2 whole heads of garlic
• 3 tablespoons olive oil
• 1 large onion, diced
• 2 tablespoons white miso paste (if you don’t have miso add more garlic to enhance the taste, or a splash of soy sauce)
• 1 tablespoon smoked paprika
• 6 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon rice vinegar
• Salt and white pepper to taste
• Chives and crispy onions for garnish

How to Make Potato Soup from Scratch

1. Preheat your oven to 400°F (200°C). Start here – this is your foundation for everything that follows.
2. Prepare the garlic heads by cutting off the top third to expose the cloves. Place each head on a piece of foil, drizzle with 1 tablespoon olive oil total, and wrap tightly. Pop these little packages of joy into the oven for 40-45 minutes until they’re golden and butter-soft. (Pro tip: I usually roast extra heads of garlic because they’re amazing on everything from bread to pasta.)
3. While the garlic is doing its thing, peel and chop your potatoes into 1-inch cubes. Fun fact: after years of potato-chopping, I’ve found this size gives the perfect texture. They don’t take too long to cook and aren’t not too small either to lose their body.
4. In your Dutch oven, heat the remaining olive oil over medium heat. Add the diced onion and cook until it’s translucent and starting to caramelize. That is about 8-10 minutes.
5. Once your garlic is roasted (your kitchen should smell amazing by now), squeeze out those sweet, soft cloves into the pot with the onions. They should be as soft as butter and golden brown.
6. Add the smoked paprika and stir for about 30 seconds until fragrant. This is what gives our soup that wonderful smoky depth that makes it so special.
7. Add the miso paste and stir to combine. The miso is our secret weapon. It adds that unmistakable umami that takes this soup from good to “can I have thirds?”
8. Add the potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the potatoes are tender when pierced with a fork.
9. Using an immersion blender (or working in batches with a regular blender), purée the soup until smooth. Be careful because hot soup is no joke!
10. Stir in the heavy cream and butter until fully incorporated and heated through.
11. Finish with rice vinegar and adjust seasoning with salt and white pepper to taste

Optional garnish for a chic look: Thinly slice a small onion, toss it in a little flour and salt, then fry in hot oil until they get golden and crispy. Afterwards drain them on paper towels and sprinkle them with salt. Top your soup with the crispy onions, smoked paprika, chopped chives and a swirl of olive oil.

Storage Tips for Your Homemade Potato Soup

This creamy potato soup keeps beautifully in an airtight container in the refrigerator for up to 5 days.

Here’s a little secret – it actually tastes even better the next day, after all those flavors have had a chance to get friendly with each other.

You can freeze it for up to 3 months, though I’d recommend adding the cream after thawing and reheating.

Expert Tips for the Perfect Creamy Potato Soup

After making this soup approximately 847 times (only a slight exaggeration), here’s what I’ve learned:

• Yukon Gold potatoes are non-negotiable. Their naturally buttery texture makes this soup extra creamy.
• White pepper is your friend – it adds a subtle heat that black pepper just can’t match.
• If your soup is too thick after blending, add hot broth a little at a time until you reach your desired consistency.
• For extra smokiness, add a quarter teaspoon of smoked salt at the end.

What to Serve with Your Homemade Potato Soup

This soup practically begs to be served with:

• A crusty sourdough bread for dipping (non-negotiable!)
• A simple green salad with a light vinaigrette
• Roasted brussels sprouts with balsamic glaze
• A glass of unoaked Chardonnay or, if you’re feeling cozy, a hot apple cider

Common Questions About Making Potato Soup

How do you make potato soup creamy?
The secret is threefold: using Yukon Gold potatoes, blending until silky smooth, and adding that generous pour of heavy cream at the end.

Can you freeze homemade potato soup?
Absolutely! Freeze it without the cream for up to 3 months, then add the cream when reheating.

What makes this the best potato soup recipe?
The combination of roasted garlic and miso creates an umami-rich base that sets it apart from traditional potato soups.

How do you thicken potato soup?
This recipe is naturally thick, but if you want it thicker, blend in a few extra potato chunks or reduce the liquid slightly.

Seasonal Variations

In summer, try serving this soup chilled with a drizzle of good olive oil and fresh herbs. In fall, top it with spiced pepitas and a swirl of maple cream. Winter? Add a pinch of cayenne for extra warmth. Spring? Load it up with fresh herbs and edible flowers for a gorgeous presentation.

Final Thoughts on This Homemade Potato Soup

You know what makes a recipe truly special? When it becomes more than just ingredients on a page. This potato soup has become my go-to comfort food; it’s the perfect recipe for those days when you need a little extra warmth and coziness in your life.

It’s the kind of recipe that makes everyone pause their busy lives and gather around the table, if only for a moment.

Remember, the best potato soup recipe is the one that makes you happy. If you add a little extra garlic (is there really such a thing as too much?), or if your soup isn’t perfectly smooth, that’s perfectly fine.

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