Potato Garlic Soup
Prep time
Cook time
Total time
This creamy potato garlic soup has a light garlicky flavor and a rich and creamy texture. It's perfect as a starter or light main course.
Recipe type: Soup
Cuisine: Italian
Serves: 4
  • 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
  • salt
  • freshly ground black pepper
  • 1 bay leaf
  • ¼ cup chives, minced
  1. Heat olive oil in heavy 4 quart saucepan over medium heat.
  2. Add diced onion and sauté until just turning golden brown, about 10 minutes.
  3. Add broth, potatoes, garlic, salt and pepper(to taste) and bay leaf and bring to a boil.
  4. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 minutes.
  5. Remove bay leaf.
  6. 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.)
  7. If you used the blender, return soup to saucepan.
  8. Season to taste with salt and pepper.
  9. Ladle soup into bowls.
  10. Sprinkle with chives and serve.
  11. *If soup is too thick for you, add a bit more broth and stir to combine.
Optional: top with fried garlic chips. Thinly slice 4 garlic cloves. Add ¼" olive oil to small sauté pan and heat. Once oil begins to shimmer, add garlic to the oil. Fry just until starting to brown. Remove garlic to paper towel lined plate. Garnish soup with garlic chips.
Recipe by My Man's Belly at http://mymansbelly.com/2016/03/04/potato-garlic-soup/