Garlic Potato Soup Recipe

Introduction

Garlic Potato Soup is a comforting and creamy dish perfect for chilly days. Packed with tender potatoes, savory garlic, and a touch of cheese, it’s simple to make and endlessly satisfying.

Ingredients

• 2 tablespoons olive oil or unsalted butter
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups (960ml) vegetable broth or chicken broth
• 1 cup (240ml) unsweetened almond milk or whole milk
• 2 pounds (900g) Yukon Gold potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1 teaspoon dried dill or 1 tablespoon fresh dill
• 1 ½ teaspoons sea salt
• ½ teaspoon black pepper
• 1 cup (100g) sharp cheddar cheese, shredded
• ½ teaspoon smoked paprika (optional)
• Fresh chives or green onions, for garnish

Instructions

1. Step 1: Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another 1–2 minutes until fragrant.
2. Step 2: Stir in the flour and cook for 1–2 minutes to form a roux, which will thicken the soup.
3. Step 3: Gradually add the broth while stirring constantly to avoid lumps. Add the diced potatoes, dried thyme, dill, sea salt, black pepper, and smoked paprika if using. Bring the mixture to a boil.
4. Step 4: Reduce the heat to low and let the soup simmer uncovered for 20–25 minutes, or until the potatoes are tender when pierced with a fork.
5. Step 5: Using an immersion blender or working in batches with a stand blender, partially blend the soup, leaving some chunks for texture.
6. Step 6: Stir in the milk and shredded cheddar cheese until the cheese melts completely. Let the soup simmer for an additional 5 minutes to combine flavors.
7. Step 7: Taste and adjust seasoning if needed. Serve hot, garnished with fresh chives or green onions for a fresh finish.

Tips & Variations

• For a richer flavor, substitute half the broth with chicken broth and use whole milk instead of almond milk.
• Use a potato masher instead of a blender if you prefer a chunkier texture.
• Add crispy bacon bits or croutons on top for extra crunch and flavor.
• Fresh herbs like parsley or thyme can be added as garnish for a bright touch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much when reheated, add a splash of broth or milk to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, use vegetable broth and substitute the cheddar cheese with a plant-based alternative. Use olive oil instead of butter and almond milk or other plant milk to keep it fully vegan.

How can I thicken the soup if it’s too thin?

If the soup is too thin, simmer it a bit longer uncovered to reduce the liquid. You can also mix a small amount of flour or cornstarch with cold water and stir it into the soup, cooking until thickened.

Garlic Potato Soup Recipe

Print Recipe

★★★★★

4.8 from 104 reviews

This creamy Garlic Potato Soup is a comforting and flavorful dish made with tender Yukon Gold potatoes, aromatic garlic and onions, and enriched with cheddar cheese and herbs. Perfect for a cozy meal, this soup balances smooth texture with hearty chunks and can be easily adapted for vegetarian diets.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients:

• 2 tablespoons olive oil or unsalted butter
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour (for thickening)
• 4 cups (960ml) vegetable broth or chicken broth
• 1 cup (240ml) unsweetened almond milk or whole milk
• 2 pounds (900g) Yukon Gold potatoes, peeled and diced

Flavor Enhancers:

• 1 teaspoon dried thyme
• 1 teaspoon dried dill or 1 tablespoon fresh dill
• 1 ½ teaspoons sea salt
• ½ teaspoon black pepper
• 1 cup (100g) sharp cheddar cheese, shredded
• ½ teaspoon smoked paprika (optional)
• Fresh chives or green onions, for garnish

Instructions

1. Sauté the Aromatics: Heat olive oil or butter in a pot over medium heat. Add the finely diced yellow onion and cook for about 5 minutes until it becomes soft and translucent. Then add the minced garlic and cook for an additional 1 to 2 minutes, stirring frequently to avoid burning and to release the garlic’s fragrance.
2. Add Flour: Sprinkle the all-purpose flour into the pot and stir to combine with the onions and garlic, forming a roux. Cook this mixture for 1 to 2 minutes to eliminate the raw flour taste while stirring continuously to prevent lumps.
3. Build the Base: Gradually pour in the vegetable or chicken broth while continuously stirring to create a smooth soup base. Add the diced Yukon Gold potatoes, dried thyme, dill (dried or fresh), sea salt, black pepper, and smoked paprika if using. Stir well to combine and bring the soup to a boil.
4. Simmer: Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 to 25 minutes. This allows the potatoes to cook until they are tender enough to be pierced easily with a fork.
5. Blend: Using an immersion blender, partially blend the soup directly in the pot to achieve a creamy texture while leaving some chunks of potatoes intact for texture. Alternatively, transfer portions to a stand blender and pulse to the desired consistency, then return to the pot.
6. Add Milk and Cheese: Stir in the unsweetened almond milk or whole milk and shredded sharp cheddar cheese. Continue to cook the soup over low heat for an additional 5 minutes until the cheese is fully melted and the soup is heated through, stirring occasionally.
7. Season and Serve: Taste the soup and adjust seasoning as needed by adding more salt, pepper, or herbs. Serve the soup hot, garnished generously with freshly chopped chives or green onions and extra shredded cheese if desired.

Notes

• For a richer soup, use unsalted butter instead of olive oil and whole milk instead of almond milk.
• Vegetarian option: Use vegetable broth to keep the soup meat-free.
• To make the soup vegan, substitute the cheese with a vegan cheese alternative or omit it completely.
• If you prefer a smoother texture, blend the soup fully according to your preference.
• Smoked paprika is optional but adds a subtle smoky flavor that complements the garlic and potatoes.
• Fresh herbs can be substituted or added for extra flavor, such as fresh thyme or parsley.

Keywords: Garlic Potato Soup, creamy potato soup, vegetarian soup, cheddar potato soup, comforting soup, easy potato soup recipe