Garlic Potato Soup Recipe; An easy and delicious creamy garlic potato soup recipe. Comfort food for a cold winter season!
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Hi beauties! Today I'm sharing my favorite garlic potato soup recipe! I am confident you will absolutely love this one and will want to make it over and over again!
A cold winter day calls for a hot bowl of fragrant garlic potato soup. This decadent recipe is easy to make, but the results are so satisfying that it's worth putting in the effort. Potato soup is a classic comfort food that's easy to make and always delicious. You probably already have all of the ingredients in your kitchen which is super handy. It's a great way to use up any leftover veggies from last night's dinner, too!
This soup is creamy, full of flavor, and very simple to throw together. It also takes about thirty minutes from start to finish, making it a great weeknight dinner. Scroll down for the full recipe!
Garlic Potato Soup Recipe Ingredients:
Potato soup is a great way to warm up on a cold winter day. It's also easy to make and can be customized according to your taste. Here are the garlic potato soup ingredients you will need to make my recipe!
- bacon
- butter
- yellow onion
- garlic cloves
- all-purpose flour
- gold potatoes
- vegetable broth
- milk
- heavy cream
- salt
- ground pepper
- sour cream
- shredded cheddar cheese & chives for garnish
The first thing you are going to do is place bacon pieces in a large Dutch Oven or soup pot over medium heat. Cook the bacon until it is crispy and browned. Remove the bacon from the pot and set aside (leave the fat in the pot).
Add the butter and chopped onion to the pot. Cook over medium heat until onions are tender, this should take 3 to 5 minutes. Add garlic and stir. Next, sprinkle the flour slowly into the pot and stir until smooth (I like to use a whisk here).
Add diced potatoes, chicken broth, milk, heavy cream, salt, and pepper to the pot. Stir well. Bring to a low boil and cook until potatoes are tender when pierced with a fork, this takes around 10 minutes.
Reduce heat to simmer and remove about half of the soup into a blender and puree until smooth. It will be VERY hot, be careful! (If you have an immersion blender, use that directly in the pot until half the soup is smooth). Return the pureed soup to the pot. Add sour cream and reserved bacon pieces, stir well. Allow soup to simmer for 15 minutes before serving. Serve hot, and garnish with additional sour cream, bacon, cheddar cheese, or chives!
Tips for Making Creamy Potato Soup
I've got some tips for making the best garlic potato soup ever:
- Use a low-sodium broth. You can always add salt later, but you can't take it out if it's too salty!
- Cut your potatoes into pieces no larger than 1 inch. Try to keep the around the same size also. This will allow for even cooking throughout your pa
- Use freshly grated cheese (cheddar or Parmesan), not pre-shredded cheese that comes in a bag. The flavor will be so much better!
- Don't add too much flour to thicken the soup—start with what is recommended in this recipe and add ½ tablespoon more if needed.
For a cold, dark winter day, this garlic potato soup is the ideal comfort dish for family and friends. Now, I know that this recipe is a bit unusual, but I also know that it works. The addition of garlic is not entirely necessary, but it really adds a nice flavor to your classic potato soup. Give it a shot and see for yourself.
More Soup Recipes:
- THAI PUMPKIN AND CARROT SOUP RECIPE
- FIRE ROASTED SWEET POTATO AND TOMATO SOUP
- 15 CREAMY VEGAN SOUP RECIPES
- SPICED PUMPKIN SOUP {VEGAN + GF}
If you have any questions about this recipe, leave them in the comment section below and I'll make sure to get back to you on it! If you make any of my recipes please tag your photos with #nikkisplate so I can see your beautiful creations! Any feedback in the comments below is greatly appreciated. I hope you have fun!
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Until next time,
GARLIC POTATO SOUP RECIPE
Equipment
- immersion blender or regular blender
Ingredients
- 6 strips Bacon uncooked
- 2.5 pounds Gold Potatoes (6-7 large potatoes)
- 3 tablespoon Butter
- 1 medium Yellow Onion chopped
- 4 large Garlic Cloves minced
- ⅓ cup all-purpose flour
- 3 cups vegetable broth
- 3 cups Milk
- ⅔ cup Heavy Cream
- 1 teaspoon salt
- 1 teaspoon ground pepper
- ⅔ cup Sour Cream
- shredded cheddar cheese & chives for garnish (optional)
Instructions
- The first thing you are going to do is place bacon pieces in a large Dutch Oven or soup pot over medium heat. Cook the bacon until it is crispy and browned. Remove the bacon from the pot and set aside (leave the fat in the pot).
- Add the butter and chopped onion to the pot. Cook over medium heat until onions are tender, this should take 3 to 5 minutes. Add garlic and stir. Next, sprinkle the flour slowly into the pot and stir until smooth (I like to use a whisk here).
- Add diced potatoes, chicken broth, milk, heavy cream, salt, and pepper to the pot. Stir well. Bring to a low boil and cook until potatoes are tender when pierced with a fork, this takes around 10 minutes.
- Reduce heat to simmer and remove about half of the soup into a blender and puree until smooth. It will be VERY hot, be careful! (If you have an immersion blender, use that directly in the pot until half the soup is smooth). Return the pureed soup to the pot.
- Add sour cream and reserved bacon pieces, stir well. Allow soup to simmer for 15 minutes before serving. Serve hot, and garnish with additional sour cream, bacon, cheddar cheese, or chives!
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