Ingredients
Equipment
Method
- Heat the Oil – In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. Add the minced garlic and sauté it for about 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Add the Potatoes – Once the garlic is aromatic, add the diced potatoes to the pot. Stir them to coat with the oil and garlic. Let them cook for about 5 minutes, stirring occasionally.
- Pour in the Broth – Add the vegetable or chicken broth to the pot and bring the mixture to a boil. Once boiling, lower the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Blend the Soup – Once the potatoes are cooked, use an immersion blender to blend the soup directly in the pot. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until smooth and creamy.
- Add Milk and Seasoning – Return the soup to the heat, stir in the milk or cream, and add salt, pepper, and any optional herbs (like thyme or rosemary). Adjust the seasoning to your taste.
- Simmer for a Few More Minutes – Let the soup simmer for another 5 minutes to allow the flavors to meld together.
- Serve – Once the soup is heated through and creamy, it’s ready to serve. Ladle into bowls and garnish with fresh parsley for a burst of color and extra flavor.
Notes
For the perfect garlic potato soup, it’s crucial to balance the creaminess with the savory garlic flavor. The key is to cook the garlic just long enough to release its fragrance, but not too long to make it bitter. The addition of milk or cream gives the soup a rich texture, but you can easily adjust this based on your preference for a lighter or creamier soup. If you prefer a chunky texture, you can leave some potato pieces whole or pulse the soup lightly with the blender.