Garlic Potato Soup – A Creamy Bowl of Comfort You’ll Crave All Year

There’s something magical about a steaming bowl of garlic potato soup on a cold evening. The aroma alone feels like a warm hug from your kitchen — rich, buttery, and soothing all at once. You might remember your grandmother’s version, thick and rustic, or perhaps you’ve made your own on a rainy day when nothing else would do. This recipe brings that same sense of comfort but with a modern twist: roasted garlic for sweetness, velvety texture from blended potatoes, and a subtle herb finish that makes every spoonful feel special.

If you’ve ever wanted to master the ultimate cozy soup, this is it — simple ingredients, no fuss, and flavor that rivals your favorite café.

Garlic Potato Soup

---

• Author: Manar Annan
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This creamy Garlic Potato Soup combines roasted garlic, tender Yukon Gold potatoes, and fresh herbs for a cozy, comforting meal. Smooth, flavorful, and easy to prepare, it’s the perfect homemade soup for chilly evenings or anytime you crave something warm and satisfying.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 6 garlic cloves, minced (or 1 whole head roasted garlic)

• 5 medium Yukon Gold potatoes, peeled and diced

• 4 cups low-sodium chicken or vegetable broth

• 1 cup whole milk or half-and-half

• ½ cup heavy cream

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme or Italian seasoning

• 2 tablespoons chopped chives or parsley (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large pot, heat butter and olive oil over medium heat.

2. Add diced onion and sauté until translucent, about 5 minutes.

3. Stir in minced or roasted garlic and cook until fragrant, around 30 seconds.

4. Add diced potatoes and pour in broth. Bring to a boil, then reduce to a simmer for 15–20 minutes or until potatoes are tender.

5. Blend the soup using an immersion blender until smooth (or partially blend for a chunkier texture).

6. Stir in milk and cream, then season with salt, pepper, and thyme. Simmer another 5 minutes.

7. Taste and adjust seasoning as needed.

8. Serve hot, garnished with chopped chives or parsley.

Notes

Use roasted garlic for a sweet, mellow flavor or raw for a stronger taste.

Yukon Gold potatoes give the soup a naturally creamy texture.

To make it lighter, substitute heavy cream with low-fat milk or broth.

For extra richness, top with crispy bacon, cheddar cheese, or sour cream.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (approximately 1.5 cups)
• Calories: 310
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 45 mg

Ingredients & Key Flavor Elements

The Essentials

To build the perfect garlic potato soup, it’s all about layering flavors and textures. Here’s what you’ll need:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 6 garlic cloves, minced (or one whole head of roasted garlic for milder sweetness)
• 5 medium Yukon Gold potatoes, peeled and diced
• 4 cups low-sodium chicken or vegetable broth
• 1 cup whole milk or half-and-half
• ½ cup heavy cream
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried thyme or Italian seasoning
• 2 tablespoons chopped chives or parsley, for garnish

The Garlic Factor

The heart of this soup lies in the garlic. Using roasted garlic gives a caramelized depth that’s milder than raw cloves. If you prefer a bolder flavor, sauté minced garlic until fragrant before adding broth. Either way, garlic transforms a basic potato soup into something rich and layered.

The Potato Choice

Yukon Gold potatoes are ideal here — creamy and buttery, they blend beautifully without turning gluey. Russet potatoes will work too, though they create a slightly fluffier texture.

Step-by-Step Instructions

Prepare the Base

Start by heating butter and olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until translucent. Stir in the minced or roasted garlic and let it cook just until fragrant — about 30 seconds. That aroma? That’s your first sign it’s going to be good.

Add Potatoes and Broth

Toss in your diced potatoes, then pour in the broth. Bring the mixture to a gentle boil, reduce to a simmer, and cook for 15–20 minutes until the potatoes are fork-tender. Don’t rush this step; slow simmering helps develop that deep, homey flavor.

Blend for Creaminess

Once the potatoes are soft, use an immersion blender right in the pot for a smooth texture. If you like a bit of chunkiness, only blend half and leave the rest rustic. Slowly stir in the milk and cream, adjusting the thickness to your liking.

Season and Finish

Add salt, pepper, and thyme, then let everything simmer for another 5 minutes. Taste and tweak — maybe a pinch more salt, maybe a bit of cracked pepper. When it’s perfect, ladle into bowls and top with fresh herbs or even a sprinkle of shredded cheese for indulgence.

Variations & Add-Ins

Loaded Garlic Potato Soup

Craving something heartier? Turn this into a “loaded” version. Top your bowl with crispy bacon bits, shredded cheddar cheese, green onions, and a drizzle of sour cream. It’s like a baked potato in soup form — pure comfort.

Roasted Veggie Twist

If you’re after a flavor boost, roast some carrots or parsnips alongside the garlic and blend them in. They add sweetness and a beautiful golden color that makes every bowl picture-perfect.

Protein Boost

You can also stir in cooked chicken, ham, or turkey to make it a full meal. A handful of shredded rotisserie chicken turns this cozy soup into satisfying dinner-worthy comfort food.

Dietary Variations

Everyone should be able to enjoy garlic potato soup, no matter their dietary preferences. Here’s how to make it fit your needs:

Vegan or Dairy-Free

Replace butter with olive oil and use a creamy oat or coconut milk instead of dairy. Vegetable broth and roasted garlic keep the flavor bold and silky without cream.

Gluten-Free

This soup is naturally gluten-free, but double-check that your broth doesn’t contain added starches or flour. If you need extra thickness, mix a teaspoon of cornstarch with cold water and stir it in at the end.

Low-Calorie

For a lighter version, skip the heavy cream and stick to low-fat milk or broth. You can even bulk it up with extra vegetables like cauliflower or celery for volume without calories.

Halal & Kosher

Use a certified vegetable or halal/kosher chicken broth, and you’re good to go. The simplicity of the ingredients makes it easy to adapt for any diet.

Storage, Reheating & Make-Ahead Tips

This soup is as practical as it is delicious. You can make it ahead and reheat it without losing flavor.

Storing

Let it cool completely before transferring to airtight containers. It keeps well in the refrigerator for up to 4 days. The flavors actually deepen overnight, so the second bowl might taste even better than the first.

Freezing

Potato soups can separate a little when frozen, but if you plan ahead, you can blend them again after thawing. Freeze for up to 2 months and defrost overnight in the fridge before reheating slowly on the stove.

Reheating

Warm gently over medium heat, stirring occasionally. If it’s too thick, add a splash of broth or milk until it reaches your preferred consistency. Avoid boiling — it can change the texture of the dairy.

Serving Suggestions & Pairings

This creamy garlic potato soup deserves to be the star, but it plays well with others. Pair it with a crusty baguette, buttery garlic bread, or a crisp green salad to balance the richness. For a heartier combo, try it alongside a turkey sandwich or grilled cheese.

If you’re entertaining, garnish each bowl with a drizzle of olive oil, fresh herbs, and maybe a dusting of parmesan. Presentation matters — a simple swirl of cream on top can make it look restaurant-worthy.

There’s a quiet kind of joy in cooking something this comforting from scratch. A pot of garlic potato soup bubbling away on the stove fills your home with warmth, and when you take that first spoonful — creamy, garlicky, and deeply satisfying — it’s a reminder that simple food often carries the biggest rewards. Whether you serve it on a snowy night or a lazy Sunday afternoon, it’s a dish that always feels like home.

FAQ

Can I use roasted garlic instead of raw garlic?

Absolutely! Roasted garlic gives your garlic potato soup a sweeter, more mellow flavor. If you love bold, punchy garlic, stick with fresh cloves; if you prefer subtle depth, roast a full head and blend it in.

What kind of potatoes work best for this soup?

Yukon Gold potatoes are the go-to because they blend smoothly without becoming gluey. Russet potatoes also work well for a fluffier texture, while red potatoes keep their shape if you like a chunkier soup.

How do I thicken the soup without using cream?

You can remove a cup of cooked potatoes, mash them, and stir them back in. This naturally thickens the soup. Alternatively, add a cornstarch slurry or use less broth for a heartier texture.

Can I make garlic potato soup in a slow cooker?

Yes! Add all ingredients except the dairy and cook on low for 6–7 hours or high for 3–4. Blend when the potatoes are tender, then stir in milk or cream at the end. It’s an easy, hands-off way to get cozy flavor.

How long does garlic potato soup last in the fridge?

It keeps for about 3–4 days in an airtight container. Reheat gently on the stove and add a splash of broth or milk if it thickens too much. The flavor actually improves after a day!

FAQ

Can I use roasted garlic instead of raw garlic?

Absolutely! Roasted garlic gives your garlic potato soup a sweeter, more mellow flavor. If you love bold, punchy garlic, stick with fresh cloves; if you prefer subtle depth, roast a full head and blend it in.

What kind of potatoes work best for this soup?

Yukon Gold potatoes are the go-to because they blend smoothly without becoming gluey. Russet potatoes also work well for a fluffier texture, while red potatoes keep their shape if you like a chunkier soup.

How do I thicken the soup without using cream?

You can remove a cup of cooked potatoes, mash them, and stir them back in. This naturally thickens the soup. Alternatively, add a cornstarch slurry or use less broth for a heartier texture.

Can I make garlic potato soup in a slow cooker?

Yes! Add all ingredients except the dairy and cook on low for 6–7 hours or high for 3–4. Blend when the potatoes are tender, then stir in milk or cream at the end. It’s an easy, hands-off way to get cozy flavor.

How long does garlic potato soup last in the fridge?

It keeps for about 3–4 days in an airtight container. Reheat gently on the stove and add a splash of broth or milk if it thickens too much. The flavor actually improves after a day!