This creamy garlic potato soup holds a special place in my heart, a nostalgic comfort food I discovered during college. Initially skeptical about having garlic and potatoes for breakfast, I was won over after trying it following a rough night, as the warm, soothing broth with soft potatoes and roasted garlic helped me feel human again.
Now, this soup is my go-to remedy whenever anyone in the house feels under the weather. Its gentle, creamy texture paired with the rich garlic flavor turns simple ingredients into a magical, restorative meal, perfect for chilly days or recovering from a hangover.
- Rich, creamy texture without heavy cream—made creamy naturally with potatoes and roasted garlic.
- Robust garlic flavor balances well with the mellow sweetness of slow-cooked onions and fresh herbs.
- Easy to make with simple pantry ingredients, perfect for a nourishing, cozy meal.
- Can be enjoyed chunky or smooth, adaptable to personal texture preferences.
Ingredients
- Small onion: Diced into 1/2-inch pieces, it forms a sweet and flavorful base when cooked slowly in olive oil.
- Fresh garlic cloves: Minced for a punch of aroma and intense flavor added early in cooking for depth.
- Roasted garlic head: Adds mellow, caramelized garlic sweetness that enriches the creamy broth uniquely.
- Extra virgin olive oil: Used to gently cook onions and garlic, providing a rich and smooth mouthfeel.
- Vegetable broth: Four cups create the liquid base, infusing the potatoes and garlic with warm, savory flavor.
- Salt: Divided amount to season gradually and build layers of taste throughout the cooking process.
- Fresh chopped parsley: Added during cooking and as a garnish to brighten and freshen each spoonful.
- Freshly ground black pepper: Provides subtle heat and counterbalance to the creamy richness.
- Large potatoes: Peeled and cut into 1-inch chunks, they are the hearty, creamy body of the soup.
- Croutons (optional): Offer a satisfying crunchy contrast when used as garnish.
- Grated cheese (optional): Adds extra richness and a luscious creamy finish to the soup.
Instructions
- Prepare Ingredients and Build the Aromatic Base
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Begin by peeling and chopping the potatoes into 1-inch chunks, dicing the onion into medium pieces, and mincing fresh garlic cloves. Heat the olive oil in a large pot over medium heat until shimmering, then add the diced onions. Cook slowly for about 8 minutes to develop natural sweetness and a tender texture. Adding garlic and salt at this stage allows the flavors to meld without burning the garlic, which can cause bitterness.
- Build the Soup Base and Cook Potatoes
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Pour in the vegetable broth and bring the mixture to a boil on high heat. Add the potatoes along with half the salt and fresh parsley. Once boiling, reduce to a gentle simmer and cook for 15-20 minutes until potatoes become tender and soak up the broth’s flavor, creating the creamy soup base.
- Add Roasted Garlic and Create Desired Texture
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Break apart the roasted garlic head and add the soft cloves to the pot. For a chunky, rustic feel that’s easy on the stomach, mash about a cup of the cooked potatoes separately, then stir back into the soup. Alternatively, blend the soup fully with an immersion blender for a smooth creamy finish. The roasted garlic enriches the broth with mellow flavor, complementing the soft potatoes beautifully.
- Season and Serve
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Taste the soup and finish seasoning with freshly ground black pepper and additional salt if needed. Ladle into bowls and garnish with chopped parsley, crunchy croutons, and grated cheese if desired. This final touch enhances both texture and flavor, making each bowl a comforting meal perfect for cold or sluggish days.
- This soup stores well in the fridge for up to 5 days, and flavors develop even more overnight.
- Freezing is possible but may slightly alter the potato texture; freezing in portions is best.
- Reheat gently on stovetop, adding broth or water if it thickens too much.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to five days, allowing flavors to meld beautifully. For longer preservation, freeze individual portions for up to three months, though texture may soften upon thawing.
Serving Suggestions
Serve warm with a sprinkle of fresh parsley and crunchy croutons for contrast. Adding grated cheese or a side of crusty bread complements the soup’s creamy richness perfectly.
- Use high-quality extra virgin olive oil for the best flavor foundation.
- Slowly cook onions until translucent to maximize natural sweetness without caramelizing.
- Roasting your own garlic intensifies the flavor, but store-bought roasted garlic works well for convenience.
- Experiment with chunkier or blended textures depending on your preference or dietary needs.
FAQs
- Can I make this soup vegan?
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Yes, this recipe is naturally vegan, especially when you skip optional cheese garnishes.
- Can I use different types of potatoes?
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Russet or Yukon Gold potatoes work best for creaminess, but feel free to experiment.
- What can I substitute for vegetable broth?
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Chicken broth can be used if not strictly vegan, or water with extra seasoning for a lighter option.
- How do I store leftover soup?
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Keep refrigerated in an airtight container for up to five days or freeze in portions for longer storage.
- Can I prepare this soup in advance?
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Yes, it reheats beautifully and often tastes better the next day after flavors meld together.
- Is it possible to make this gluten-free?
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Absolutely, just skip the croutons or use gluten-free versions for garnish.
- What’s the best way to reheat the soup?
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Warm gently on the stovetop over medium-low heat, stirring occasionally and adding liquid if needed.
Creamy Garlic Potato Soup
Equipment
- 1 large pot for cooking soup
- 1 immersion blender optional, for smooth texture
- 1 Slotted spoon optional, for mashing potatoes
Ingredients
- 1 small onion diced into 1/2-inch pieces
- 4 garlic cloves freshly minced
- 1 large head roasted garlic cloves separated
- 2 tablespoons extra virgin olive oil such as Carapelli
- 4 cups vegetable broth
- 1 teaspoon salt divided
- 1 tablespoon fresh chopped parsley
- 1/4 teaspoon freshly ground black pepper
- 4 large potatoes peeled and cut into 1-inch chunks
- Chopped parsley for garnish (optional)
- Croutons for garnish (optional)
- Grated cheese for garnish (optional)
Instructions
- Peel and cut potatoes into 1-inch chunks, dice onion into 1/2-inch pieces, and mince fresh garlic cloves.
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion and cook for about 8 minutes until soft and translucent, stirring occasionally.
- Add minced garlic and 1/2 teaspoon salt, stir constantly for about 1 minute until fragrant, avoiding browning.
- Pour in vegetable broth and bring to a boil over high heat.
- Add prepared potatoes, the remaining 1/2 teaspoon salt, and fresh chopped parsley.
- Reduce heat to medium-low and simmer uncovered for 15-20 minutes until potatoes are tender.
- Add roasted garlic cloves, stirring gently to distribute them throughout the soup.
- For chunky texture, remove 1 cup of potatoes, mash roughly, and return to pot. For smooth texture, blend entire soup carefully using an immersion blender.
- Season soup with freshly ground black pepper and adjust salt to taste.
- Ladle soup into bowls and garnish with optional croutons, grated cheese, and chopped parsley.
Notes
- Refrigerate in an airtight container up to 5 days; flavors improve overnight.
- Freeze up to 3 months in individual portions; texture may change slightly.
- Reheat gently on stovetop or microwave with occasional stirring; add broth to thin if needed.
