Print

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/garlic-potato-soup-recipe/