Garlic Soup with Potatoes

Garlic Soup is a simple, cozy soup made with garlic, broth, and a few basic ingredients. The garlic cooks until soft and mellow, giving the soup a delicious flavor without being too strong.

I love how the cloves lose their sharp edge as they cook. It’s great for lunch or a light dinner, especially with some crusty bread for dipping. You don’t need any fancy ingredients, and it’s a nice way to turn a whole lot of garlic into something really delicious.

Garlic Soup Recipe

Key Ingredients

Garlic is the main ingredient in this soup, giving it a rich, savory flavor. Cooking it softens its sharp taste and brings out a milder flavor.

Russet potato makes the soup thick and creamy when blended, so you don’t need to add flour. You can use Yukon Gold potatoes. They have a naturally buttery flavor and blend into a smooth, creamy soup. Red potatoes are also a good choice, but they contain less starch and may not make the soup quite as thick.

Heavy cream adds a smooth, creamy texture and makes the soup richer. I stir it in after blending.

Lemon juice: A little lemon juice adds a touch of freshness and balances the richness of the cream.

Tips & Tricks

Don’t let the garlic brown too much: Cook it for about 2 minutes, just until fragrant. If it gets too dark, it can turn bitter, and that flavor will stand out in the soup.

Blend until completely smooth: If you’re using a regular blender, fill it only halfway and leave room for steam to escape according to the blender’s instructions. Hot soup can build pressure and push the lid off.

Taste before adding salt: The broth may already contain plenty of salt, so taste the soup before adding more.

Here’s how to make the garlic soup:

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Garlic Soup

A smooth, creamy soup with a whole head of garlic, simmered gently so it turns sweet and mellow instead of sharp.

⏱ Prep 10 min🔥 Cook 30 min⏰ Total 40 min🟢 Easy🍽 Soup🌍 American

Rate this recipe ★★★★★

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Ingredients

Servings:

− 4 +

US Metric

• 2 tablespoonsbutter
• 1 tablespoonolive oil
• 1medium yellow onion (chopped)
• 2whole head garlic (peeled and thinly sliced)
• 1medium russet potato (about 12 oz, peeled and cut into 1/2-inch cubes)
• 4 cupschicken or vegetable broth
• 1 teaspoonfresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 cupheavy cream
• 1/4 teaspoonsalt (or to taste)
• 1/4 teaspoonblack pepper
• 1 teaspoonlemon juice

Instructions

1. 1Melt the butter with the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until soft.
2. 2Reduce the heat to medium-low, add the garlic, and cook for 5-6 minutes, stirring often, until soft and lightly golden. Don’t let it brown, or the soup will taste bitter and turn darker.
3. 3Add the potato, broth, and thyme. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes, until the potato is very tender.
4. 4Blend the soup with an immersion blender until completely smooth. (Or blend in batches in a regular blender, filling it only halfway.)
5. 5Stir in the cream, salt, pepper, and lemon juice. Warm gently for 2 minutes, taste, and adjust the salt.

Nutrition per serving

280

cal

21g

carbs

20g

fat

740mg

sodium

📌 Notes

• Cook the garlic gently and don't let it get dark, since overly browned garlic turns bitter.
• The potato makes the soup thick and creamy without any flour.
• Taste before adding salt, since the broth is already salty.
• Serve with crusty bread or croutons.

By Sam

How to Pair

Garlic soup tastes savory, mellow, and gently sweet. Crisp, fresh, or tangy sides will balance its smooth texture and rich garlic flavor. I often:

• Serve it with toasted sourdough, garlic croutons, or a crusty baguette for dipping.
• Pair it with a green salad, roasted vegetables, or lemony asparagus for a fresh contrast.
• Enjoy it beside a grilled cheese sandwich, roast chicken, or baked salmon for a filling meal.