There’s nothing more comforting on a cold and rainy day like a big steaming bowl of creamy soup. This potato garlic soup is creamy without any cream and has a subtle garlic flavor you’re going to love.
This winter hasn’t been all that cold, but there’s been days when it’s been cold and here in Texas we’ve had cooler days filled with rain. Those rainy days make it feel a whole lot colder than it really is…for those days there’s soup.
I think this potato garlic soup is going to become one of your favorite cold weather recipes. It’s super easy to make and you probably have all of the ingredients you need to make this on hand. Ok…maybe you need to pick up the potatoes, but the majority of the ingredients are probably in your pantry already.
There are quite a few recipes for garlic soup that call for lots of garlic cloves (like the famous 44 cloves of garlic soup), but this one only requires 6. While 44 may seem like a lot of garlic (make no mistake, it is a lot of garlic), it’s roasted so that the flavor is much more mellow by the time you get to eating the soup. This garlic soup recipe is much easier to make because it doesn’t require you to take that extra step of roasting the garlic.
This soup is really thick, so don’t be surprised when you’re finished making it. But it’s not so thick you feel like you’re eating a bowl of mashed potatoes. It’s also got a subtle garlic flavor. Which means you’re not going to knock anyone out with your garlic breath. If you want more garlic flavor in your soup, you could add another clove or two. BUT….I recommend you make the soup as written the first time, then change it up on your second go around with it.
Creamy potato garlic soup is going to be your new favorite “go to” soup for those damp, cold days.
- 2 tablespoons olive oil
- 1 cup diced onion
- 5 cups canned chicken broth
- 2 pounds russet potatoes, peeled, cut into ½-inch pieces
- 6 large garlic cloves, peeled
- freshly ground black pepper
- 1 bay leaf
- ¼ cup chives, minced
- Heat olive oil in heavy 4 quart saucepan over medium heat.
- Add diced onion and sauté until just turning golden brown, about 10 minutes.
- Add broth, potatoes, garlic, salt and pepper(to taste) and bay leaf and bring to a boil.
- Reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 minutes.
- Remove bay leaf.
- Puree soup using a stick blender or in a blender 1 cup at a time. (Make sure to vent the lid on your blender when blending hot/warm soup.)
- If you used the blender, return soup to saucepan.
- Season to taste with salt and pepper.
- Ladle soup into bowls.
- Sprinkle with chives and serve.
- *If soup is too thick for you, add a bit more broth and stir to combine.
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