Picture a warm bowl of creamy garlic potato soup, its comforting aroma wafting through the kitchen.
There’s something so inviting about this simple yet indulgent dish. With just a few ingredients, you can create a cozy meal that feels like a hug in a bowl.
As the garlic, onions, and potatoes mingle and simmer, they transform into a velvety delight, perfect for any occasion.
Let’s bring this delicious soup to life!
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 knife
- 1 wooden spoon
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 4 cups vegetable broth
- 4 large potatoes, peeled and diced
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/4 cup chopped fresh parsley
Cook & Prep Time
To efficiently manage your time while preparing and cooking Garlic Potato Soup, you can follow the timeline outlined below.
This timeline includes preparation, cooking, and resting times, along with additional time allocated for reading the recipe:
- Reading the Recipe: 5 minutes
- Before starting, take a few minutes to thoroughly read the entire recipe to understand the steps and gather all necessary ingredients and tools.
- Preparation (Prep Time: 15 minutes):
- 0:00 – 5:00: Gather all ingredients and tools (large pot, cutting board, knife, wooden spoon, measuring cups and spoons).
- 5:00 – 10:00: Peel and dice the potatoes, chop the onion, and mince the garlic.
- 10:00 – 15:00: Measure out the olive oil, vegetable broth, heavy cream, salt, pepper, thyme, and chop the fresh parsley.
- Cooking (Cook Time: 30 minutes):
- 15:00 – 20:00: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
- 20:00 – 22:00: Stir in the minced garlic and cook for another 2 minutes.
- 22:00 – 25:00: Pour in the vegetable broth and bring to a boil.
- 25:00 – 27:00: Add the diced potatoes, salt, pepper, and thyme, then reduce the heat to a simmer.
- 27:00 – 47:00: Cook for 20 minutes or until the potatoes are tender. Use this time to clean up the kitchen or set the table.
- 47:00 – 50:00: Use a wooden spoon to slightly mash some of the potatoes for a thicker consistency.
- 50:00 – 55:00: Stir in the heavy cream and cook for an additional 5 minutes.
- Resting Time (5 minutes):
- 55:00 – 60:00: Remove the pot from heat and let the soup rest for 5 minutes.
- Serving:
- 60:00 – 65:00: Garnish the soup with fresh parsley and serve. Pair with crusty bread if desired.
Adjust the timeline as needed based on your personal cooking speed and kitchen setup.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and cook for another 2 minutes.
Pour in the vegetable broth and bring to a boil.
Add the diced potatoes, salt, pepper, and thyme, and reduce the heat to a simmer.
Cook for 20 minutes or until the potatoes are tender.
Use a wooden spoon to slightly mash some of the potatoes for a thicker consistency.
Stir in the heavy cream and cook for an additional 5 minutes.
Remove from heat and let the soup rest for 5 minutes.
Garnish with fresh parsley before serving.
Serving Tips
- Crusty Bread: Perfect for dipping and soaking up the rich, creamy soup.
- Side Salad: A light, fresh salad can balance the richness of the soup.
- Grilled Cheese Sandwich: Adds a comforting, cheesy element to the meal.
- Roasted Vegetables: Complements the soup with additional flavors and textures.
- Crackers or Breadsticks: Offers a crunchy contrast to the creamy soup.
Storage
To store Garlic Potato Soup, let it cool completely before transferring it to an airtight container.
Refrigerate for up to 3 days or freeze for up to 3 months.
Reheat gently.
Freezing
To freeze garlic potato soup, let it cool completely.
Transfer to airtight containers, leaving space for expansion.
Freeze for up to three months.
Thaw in the refrigerator before reheating.
Reheating
For the best reheating results, gently warm the garlic potato soup over low heat on the stove.
Stir occasionally.
Avoid microwaving to prevent uneven heating and maintain the soup’s creamy texture.
Final Thoughts
Garlic Potato Soup is a comforting and flavorful dish that’s perfect for any occasion.
With simple ingredients and easy preparation, it’s a great option for a quick appetizer.
The use of fresh garlic and high-quality vegetable broth enhances the overall taste.
Adjust the thickness by mashing the potatoes to your liking.
For added spice, consider incorporating a pinch of cayenne pepper or red pepper flakes.
Serve with crusty bread to complete the meal experience.
Enjoy the warmth and richness of this delightful soup.
Frequently Asked Questions
Can I Use Chicken Broth Instead of Vegetable Broth?
You can substitute chicken broth for vegetable broth to add a savory, rich flavor. Make certain it’s high-quality; this will enhance the overall taste. Adjust seasoning if needed, as chicken broth can be saltier than vegetable broth.
How Can I Make This Soup Vegan-Friendly?
You’ll make this soup vegan-friendly by replacing heavy cream with coconut milk or cashew cream. Confirm the broth is vegan-friendly. Adjust seasoning if needed to balance the flavors, possibly adding nutritional yeast for a cheesy note.
What Is the Best Way to Peel Potatoes Quickly?
To peel potatoes quickly, boil them for a few minutes, then transfer to ice water. The skins will loosen, allowing you to easily remove them by hand. This method preserves flavor and texture for perfect results.
Can I Use Sweet Potatoes Instead of Regular Potatoes?
Yes, you can substitute sweet potatoes. They’ll add a sweeter, denser flavor. Adjust seasoning by reducing thyme and increasing salt. Guarantee even cooking by cutting sweet potatoes into smaller, uniform pieces. This enhances their natural sweetness.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can make it in a slow cooker. Sauté onions and garlic first, then transfer them with other ingredients, except cream and parsley. Cook on low for 6 hours. Stir in cream, garnish with parsley before serving.
Garlic Potato Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 set Measuring cups
- 1 set Measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 6 cloves garlic minced
- 4 cups vegetable broth
- 4 large potatoes peeled and diced
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/4 cup fresh parsley chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 5 minutes until translucent.
- Stir in the minced garlic and cook for another 2 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add the diced potatoes, salt, pepper, and thyme, and reduce the heat to a simmer.
- Cook for 20 minutes or until the potatoes are tender.
- Use a wooden spoon to slightly mash some of the potatoes for a thicker consistency.
- Stir in the heavy cream and cook for an additional 5 minutes.
- Remove from heat and let the soup rest for 5 minutes.
- Garnish with fresh parsley before serving.
Notes
