Print

Garlic Potato Soup: The Ultimate Comfort Recipe

Creamy garlic potato soup in white bowl with fresh parsley garnish and crusty bread
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This hearty garlic potato soup is perfect comfort food with warm, creamy broth, soft potatoes and punch of garlic. The creamy, mild flavors and warm broth make this soup gentle on your stomach while being hearty enough to help you feel human again.

Ingredients

Scale
  • 1 small onion, diced into 1/2-inch pieces
  • 4 garlic cloves, freshly minced
  • 1 large head roasted garlic
  • 2 tbsp extra virgin olive oil
  • 4 cups vegetable broth
  • 1 tsp salt, divided
  • 1 tbsp fresh chopped parsley
  • 1/4 tsp freshly ground black pepper
  • 4 large potatoes, peeled and cut into 1-inch chunks
  • Chopped parsley for garnish
  • Croutons (optional)
  • Grated cheese (optional)

Instructions

  1. Peel and cut the potatoes into 1-inch chunks, then dice the onion into 1/2-inch pieces and mince the fresh garlic cloves. Heat the olive oil in a large pot over medium heat until it shimmers.
  2. Add the diced onion and cook for about 8 minutes, stirring occasionally, until it becomes soft and translucent. Once softened, add the minced fresh garlic and 1/2 teaspoon of salt, stirring constantly for about 1 minute until fragrant.
  3. Pour in the vegetable broth and bring it to a boil over high heat, then add the prepared potato chunks along with the remaining 1/2 teaspoon of salt and the fresh chopped parsley. Once the liquid returns to a gentle simmer, reduce the heat to medium-low and let it simmer uncovered for 15-20 minutes, until the potatoes are completely tender.
  4. Once the potatoes are tender, break apart the roasted garlic head and squeeze the soft cloves directly into the pot. For a chunky texture, remove about 1 cup of the cooked potatoes using a slotted spoon, mash them in a bowl, and return them to the pot. Alternatively, for a completely smooth soup, blend the entire pot using an immersion blender.
  5. Taste the soup and adjust seasoning with the freshly ground black pepper and additional salt if needed. Ladle into bowls and top with optional croutons and grated cheese if desired. Finish with fresh chopped parsley.

Notes

  • Use starchy potatoes like Russets or Yukon Gold for creamy texture.
  • Roast garlic head ahead of time: Cut top off garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for 40-45 minutes.
  • Don’t rush the onion and garlic cooking process for best flavor development.
  • Cut potatoes into 1-inch chunks, not smaller, to prevent them from becoming mushy.
  • The 1 teaspoon salt is a starting point – adjust based on your vegetable broth’s saltiness.

Nutrition

Find it online: https://www.benefitiany.com/garlic-potato-soup/