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–+ servings
creamy potato garlic soup

Potato Garlic Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle
  • 1 Blender or immersion blender

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 4 cups vegetable broth
  • 4 medium potatoes peeled and diced
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and sauté until translucent.
  • Stir in minced garlic and cook for 1 minute.
  • Pour in vegetable broth and bring to a boil.
  • Add diced potatoes and reduce heat to a simmer.
  • Cook until potatoes are tender, about 20 minutes.
  • Remove pot from heat and let cool slightly.
  • Blend the soup until smooth using a blender or immersion blender.
  • Return the soup to the pot and stir in milk.
  • Season with salt and black pepper to taste.
  • Reheat the soup gently over low heat if necessary.
  • Serve hot, garnished with chopped fresh parsley.

Notes

For extra flavor, consider roasting the garlic before adding it to the soup for a deeper, more complex taste. If you prefer a creamier texture, you can substitute heavy cream for the milk. Additionally, this soup can be stored in the refrigerator for up to three days or frozen for longer storage.
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