Garlic-Potato Soup

4.39 from 21 votes

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Here’s a soup for all those garlic lovers out there! This time of year I crave soup all of the time. There really is nothing more warming and comforting on a chilly fall evening.

This hearty soup is made with red potatoes, russet potatoes, leeks and two heads of garlic that simmer together in chicken broth to create a flavorful meal. Thickened by mashed potatoes and flavored with just the perfect amount of garlic, this soup is destined to be a favorite in your home.

A slice of garlic bread is the perfect accompaniment for this hearty soup.

Plus, it’s easy to make and can be ready in just 30 minutes. So why not ditch the takeout and give this delicious recipe a try? Your taste buds will thank you!

Scroll to bottom for printable recipe card.

Why do I love Garlic Potato Soup?

The Garlic Potato Soup recipe is incredibly flavorful and hearty, making it perfect for a cold winter evening.
The combination of garlic, potatoes, and herbs adds a delicious depth of flavor that will tantalize your taste buds.
The soup is also incredibly easy to make and requires minimal ingredients and prep time.
The soup is a great source of vitamins and minerals from the potatoes and is also high in protein from the garlic.
The soup is a great way to get your daily intake of vegetables and is also a great way to stay warm and cozy during the winter months.
The soup is also low in calories and fat, making it a great option for those looking to maintain a healthy diet.
The soup is also a great way to make use of leftovers, as you can add any vegetables or proteins you have in the fridge.
The soup is also incredibly versatile, as you can add different herbs and spices to create a unique flavor.
Finally, soup is a great way to relax and enjoy a delicious meal without the fuss of cooking a complicated dish.

Ingredients

For the Soup:

Unsalted butter
Leek
Cloves garlic,
Heads garlic
Low-sodium chicken broth
Bay leaves
Salt
Russet potatoes
Red Bliss potatoes, unpeeled, cut into 1/2-inch cubes
Heavy cream
Minced fresh thyme leaves
Ground black pepper
Minced fresh chives

For the Garlic Chips:

Olive oil
Cloves garlic

Instructions:

Step 1. In a Dutch oven over medium heat melt butter. When foaming subsides, add leeks and cook until soft but not browned, 5 to 8 minutes.

Step 2. Add garlic and cook until fragrant, about 1 minute. Add garlic heads, broth, bay leaves, and salt; partially cover and bring to a simmer over medium-high heat. Reduce heat and simmer until garlic is very tender when pierced with the tip of a knife, 30 to 40 minutes.

Step 3. Add potatoes and continue to simmer, partially covered, until potatoes are tender, 15 to 20 minutes.

Step 4. Discard bay leaves. Remove garlic heads; using tongs squeeze garlic heads at the root end until cloves slip out of their skins. Using a fork, mash garlic to smooth paste in a bowl; set aside.

Using a fork, mash garlic to smooth paste in a bowl;

Step 5. Stir cream, thyme, and half of the mashed garlic into soup; heat soup until hot, about 2 minutes. Taste the soup and add the remaining garlic paste to taste. Using an immersion blender, process soup until creamy, with some potato chunks remaining. Alternatively, transfer 1 1/2 cups of potatoes and 1 cup of broth to a blender or food processor and process until smooth. (Process more potatoes for a thicker consistency.) Return puree to pot and stir to combine, adjusting consistency with more broth if necessary.

Step 6. To make garlic chips, heat oil, and garlic in a 10-inch skillet over medium-high heat. Cook, turning frequently, until light golden brown, about 3 minutes. Using a slotted spoon, transfer garlic to a plate lined with paper towels; discard oil. Sprinkle lightly with salt.

Step 7. Season soup with salt and pepper to taste and serve, sprinkling each portion with chives and garlic chips.

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Garlic-Potato Soup

Cook Time: 1 15

Servings:

Winter is the perfect time to enjoy a big bowl of comforting soup. And this garlic potato soup recipe is sure to hit the spot. Loaded with flavorful garlic and potatoes, this soup is hearty and satisfying.

4.39 from 21 votes

Review Recipe

Ingredients

For the Soup:

3 tablespoons unsalted butter
1 medium leek, white and light green parts chopped (about 1 cup)
3 medium cloves garlic, minced (about 1 tablespoon)
2 heads garlic, rinsed, papery skins removed and top third of heads cut off and discarded
6 cups low-sodium chicken broth, start with 6 cups and use extra cup to thin soup, if needed
2 bay leaves
3/4 teaspoon salt
1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
1 pound Red Bliss potatoes, unpeeled, cut into 1/2-inch cubes
1/2 cup heavy cream
1 1/2 teaspoons minced fresh thyme leaves
Ground black pepper
1/4 cup minced fresh chives

For the Garlic Chips:

3 tablespoons olive oil
6 medium cloves garlic, sliced thin lengthwise

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Instructions

In a Dutch oven over medium heat melt butter. When foaming subsides, add leeks and cook until soft but not browned, 5 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add garlic heads, broth, bay leaves, and salt; partially cover and bring to simmer over medium-high heat. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
Discard bay leaves. Remove garlic heads; using tongs squeeze garlic heads at root end until cloves slip out of their skins. Using fork, mash garlic to smooth paste in bowl; set aside.
Stir cream, thyme, and half of mashed garlic into soup; heat soup until hot, about 2 minutes. Taste soup and add remaining garlic paste to taste. Using an immersion blender, process soup until creamy, with some potato chunks remaining. Alternatively, transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth. (Process more potatoes for thicker consistency.) Return puree to pot and stir to combine, adjusting consistency with more broth if necessary.
To make garlic chips, heat oil and garlic in 10-inch skillet over medium-high heat. Cook, turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels; discard oil. Sprinkle lightly with salt.
Season soup with salt and pepper to taste and serve, sprinkling each portion with chives and garlic chips

Notes

Source: Cook’s Illustrated, March 2007

Nutrition

Author: Laura @ Sweet Pea’s Kitchen

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Garlic Potato Soup Tips

When it comes to garlic potato soup, there are a few tips that will help ensure your dish is a success.

First and foremost, always use the freshest garlic you can find. This will give your soup maximum flavor and aroma.
Next, be sure to cook your garlic slowly over low heat until it’s golden brown. This helps bring out all its delicious garlicky goodness!
And finally, don’t forget to season your garlic potato soup with salt and pepper before serving. A sprinkle of fresh parsley or chives also makes a nice addition.

Garlic Potato Soup Variations

Garlic potato soup is a great dish that can be customized with various ingredients.

You could add mushrooms for an earthy flavor or baby spinach for an extra dose of green goodness.
You could also swap out the potatoes for a different type of root vegetables, such as parsnips or celery root.
And if you’re feeling daring, try adding some bacon or chorizo for a smoky kick.

No matter what you choose to add in, garlic potato soup is sure to be a hit! So why not play around and come up with your own unique variation?

Are Potatoes Safe To Eat If They Are Sprouting?

Yes, you can eat potatoes if they have sprouts on them. However, you need to remove the sprouts and discard them.

What Nutrients Are In Potatoes?

Not only do potatoes taste great, but they also have nutrients too. They contain vitamin C, potassium, vitamin B6, protein, manganese, and antioxidants. So you can feel good about eating potatoes!

How To Store Garlic Potato Soup?

Allow the garlic potato soup to cool completely. It is critical not to store it hot, as this will cause condensation in the container. Refrigerate for up to 5 days.

How Long Does Garlic Potato Soup Last?

Leftovers will last up to 5 days in the fridge and 3 months in the freezer.

Can You Freeze Garlic Potato Soup?

Yep, pour the soup into a freezer bag and press the excess air out. Be sure to leave room at the top of the bag, so there is room when it expands.

When To Serve Garlic Potato Soup

Roasted garlic potato soup is great for potlucks and parties. It’s also fantastic for holidays and other get-togethers. Serve a bowl on a cold night to warm up.