Go Back
To make a great Potato Garlic Soup, you need simple ingredients. Start with four large russet potatoes. Peel and dice them into small pieces. Next, grab one whole head of garlic. This will add rich flavor. You also need one medium onion, finely chopped. For a smooth texture, use four cups of vegetable broth.

Potato Garlic Soup

Delve into the creamy goodness of Potato Garlic Soup, the perfect comfort food to warm your heart and satisfy your cravings. This easy recipe features simple ingredients like russet potatoes, roasted garlic, and aromatic herbs, guiding you step-by-step to create a deliciously smooth soup. Enjoy it as is, or explore variations for a unique twist. Ready to bring this delightful dish to your table? Click to discover the full recipe and get cooking!
Print Recipe Pin Recipe

Ingredients
  

4 large russet potatoes, peeled and diced

1 head of garlic

1 medium onion, finely chopped

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

3 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

Fresh chives, chopped (for garnish)

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Cut off the top of the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap it in foil, and roast for about 30-35 minutes until golden and tender. Let cool, then squeeze the garlic cloves out and set aside.

    Sauté the Onion: In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

      Combine the Potatoes and Broth: Add the diced potatoes, vegetable broth, dried thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer uncovered for about 20 minutes, or until the potatoes are tender.

        Blend the Soup: Add the roasted garlic cloves to the pot. Using an immersion blender, carefully blend the soup until smooth and creamy. (Alternatively, you can transfer the soup in batches to a countertop blender, but ensure to let it cool slightly to avoid splatters).

          Add Cream and Finalize: Return the blended soup to the pot (if using a countertop blender), and stir in the heavy cream. Heat over low until warmed through. Adjust seasoning if necessary.

            Serve: Ladle the soup into bowls and garnish with freshly chopped chives.

              Prep Time, Total Time, Servings: 15 min | 50 min | 6 servings

                - Presentation Tips: Serve the soup in rustic bowls, drizzle with a little extra olive oil, and add a sprinkle of chives for a colorful presentation. Serve with crusty bread on the side for a complete meal.