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!
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.
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.
