Savory Garlic Potato Soup

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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Get ready to savor a bowl of cozy comfort with this Savory Garlic Potato Soup. It's a creamy dream of garlic-infused goodness that’s hearty enough to be a meal on its own or a delightful starter to any dinner.

Ingredients for Savory Garlic Potato Soup

Russet potatoes are the star here. They’re starchy, which helps thicken the soup naturally. Using butter gives the base a rich, creamy start, enhancing all the flavors. The onion adds a hint of sweetness once sautéed, and the garlic is the heart of this dish, offering that irresistible aroma and depth. Chicken broth serves as a flavorful foundation, while heavy cream makes the soup luxuriously smooth. A sprinkle of dried thyme introduces a subtle earthiness, nicely balancing the salt and black pepper. Finally, fresh parsley brightens up the bowl, and a little crumbled bacon can take it over the top.

Tips & Tricks

  • For a thicker soup, reduce the amount of chicken broth slightly or let it simmer longer.
  • Use a potato masher if you prefer a chunkier texture instead of blending until smooth.
  • Fresh thyme can be used instead of dried, but use about 1 tablespoon as it’s less concentrated in flavor.

Serving Suggestions

This soup pairs wonderfully with a side of crusty bread or a fresh green salad. For a complete meal, serve alongside a grilled cheese sandwich or a simple roasted chicken breast.

Frequently Asked Questions

Can I use a different type of potato?
Yes, Yukon Gold or red potatoes will work, but they’ll give a slightly different texture.
Can I make this soup vegetarian?
Absolutely! Substitute vegetable broth for chicken broth for a vegetarian version.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Savory Garlic Potato Soup Recipe Walkthrough

Start by peeling and dicing your potatoes into 1-inch cubes. This ensures they cook evenly and quickly. Next, grab a large pot and melt the butter over medium heat. Toss in the chopped onion and minced garlic, giving them a good stir every now and then until the onion turns translucent and releases a lovely aroma.

Once the onion and garlic are ready, it's time to introduce the diced potatoes to the pot. Pour in the chicken broth, making sure the potatoes are well-covered. Bring everything to a boil, then lower the heat to let it simmer for about 20 minutes. You’ll know it’s ready when the potatoes are tender enough to break apart with a fork.

Now for the fun part: blending! Use an immersion blender to puree the soup directly in the pot until it's smooth and creamy. If you don’t have one, carefully transfer the soup in batches to a countertop blender. Just be cautious with the hot liquid.

Return the soup to low heat and stir in the heavy cream, dried thyme, salt, and black pepper. Let it simmer for another 5 minutes to meld all the flavors together. Give it a taste and adjust the seasonings if needed.

Before serving, sprinkle with fresh parsley and, if you're feeling indulgent, some crumbled bacon. Enjoy every spoonful!

Why You'll Love This Recipe

  • Quick and easy to prepare with minimal ingredients.
  • Rich, creamy texture without feeling too heavy.
  • Perfect for garlic lovers with its aromatic kick.
  • Customizable with optional bacon garnish for extra flavor.

Ingredients

4 medium russet potatoes
2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley
Crumbled bacon for garnish, optional

Step-by-step Instructions

1. Peel and dice the potatoes into 1-inch cubes.
2. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.
3. Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender.
5. Stir in the heavy cream, dried thyme, salt, and black pepper. Simmer for an additional 5 minutes to heat through.
6. Taste and adjust seasonings if necessary. Garnish with fresh parsley and crumbled bacon if desired before serving.

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