My husband adores garlic. I use it in almost ever dish we make, but it’s rarely the main flavor component. In this creamy garlic potato soup, I used four cloves per serving!
The garlic is added three different times, to add great garlicky flavor with every step. First it’s sauted with some onion until caramelized, then I add more with the broth to simmer.
Finally, I add fresh garlic when I blend the soup into creamy perfection after cooking! The fresh garlic really adds takes the flavor up to the next level!
I usually only enjoy soups during the winter, so I’m soaking it up now before spring gets here! What great soups have you tried this winter? Share with us in the comments!
Tip and Tricks for the Creamy Garlic Potato Soup recipe:
- I use a mini food processor
to speed up the process of chopping the garlic. It’s handy for other recipes too, like berry vinaigrette, sun dried tomato sauce, and cilantro pesto!
- You don’t need an expensive high speed blender to blend soup. This inexpensive model
works great. Don’t forget to remove the center piece of the lid. The steam can blow the lid off and make a real mess! Cover the top with a paper towel if you’re worried about any splatter.
- If you want a little texture in your soup, try only blending half of it.
- I left the potato skins on in my soup because they contain the most nutrients! You can peel your potatoes if you prefer.
to speed up the process of chopping the garlic. It’s handy for other recipes too, like 
works great. Don’t forget to remove the center piece of the lid. The steam can blow the lid off and make a real mess! Cover the top with a paper towel if you’re worried about any splatter.- ½ cup onion, minced
- 1 TBS butter
- 12 garlic cloves (or 1 medium head), peeled
- 2 medium red potatoes (~14 oz), diced
- ¼ tsp salt and pepper each
- 2 cups veggie broth
- 1 cup water
- ½ cup half and half
- Place onion and butter in a small dutch oven over medium heat. Cook until onion is translucent, about 5 minutes.
- Meanwhile, place garlic cloves in a mini food processor and process until minced.
- Divide garlic into three portions (about 2 TBS each). Add one portion garlic to the onion mixture and saute until the minced garlic starts to brown, 1-2 minutes.
- Add potatoes, salt and pepper, veggie broth, water, and another portion minced garlic. Bring to a boil and simmer for 30 minutes, or until potatoes are tender.
- Add soup to a blender, along with the remaining garlic. Remove the center piece from the top so steam can escape, and process until smooth.
- Place the soup back in the dutch oven and add half and half.
- Bring back to a simmer and serve hot.
Products I used to make this recipe:
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Thank you for sporting Alison’s Allspice!
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