Hearty Garlic Potato Soup
Indulge in the ultimate comfort food with our Hearty Garlic Potato Soup, a creamy and flavorful dish that’s perfect for chilly evenings. This rich soup combines roasted garlic for a deep, caramelized flavor, tender Russet potatoes for a silky texture, and a hint of dried thyme for an herby warmth. Sautéed onions and a touch of heavy cream enhance the luxurious base, while a garnish of fresh parsley and optional shredded cheddar cheese adds a burst of freshness and indulgence. Ready in just an hour, this wholesome recipe is a family-friendly favorite that’s easy to prepare and utterly satisfying. Serve it alongside crusty bread or a light salad to round out a cozy meal. Perfect for garlic lovers, this soup is both nourishing and packed with flavor!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 heads Garlic
- 1 medium Yellow onion
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 0.5 cup Shredded cheddar cheese (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the tops off the garlic heads just enough to expose the cloves slightly, then drizzle them with olive oil. Wrap each head in foil and roast in the oven for 30–35 minutes until soft and golden.
While the garlic is roasting, peel and dice the potatoes into 1-inch cubes and set aside.
Dice the yellow onion into small pieces.
Melt the butter in a large pot over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and fragrant.
Once the garlic is done roasting, let it cool slightly. Squeeze the roasted cloves out of their skins into a small bowl and mash lightly with a fork.
Add the diced potatoes, roasted garlic, and dried thyme to the pot with the onions. Stir to combine.
Pour in the chicken or vegetable broth and stir. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20–25 minutes until the potatoes are tender.
Using an immersion blender, blend the soup in the pot until smooth, or transfer to a blender in batches while being careful of the hot liquid.
Return the blended soup to the pot (if using a standing blender) and stir in the heavy cream. Season with salt and black pepper to taste.
Simmer the soup for another 5 minutes to let the flavors meld together.
Ladle the soup into bowls and garnish with freshly chopped parsley and shredded cheddar cheese if desired.
Serve hot and enjoy your hearty garlic potato soup!
Nutrition Facts
Calories |
2978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 6665 mg | 290% | |
| Total Carbohydrate | 330.2 g | 120% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 22.6 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 983 mg | 76% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 7860 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
