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
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)
Instructions
In a large pot, heat butter and olive oil over medium heat.
Add diced onion and sauté until translucent, about 5 minutes.
Stir in minced or roasted garlic and cook until fragrant, around 30 seconds.
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.
Blend the soup using an immersion blender until smooth (or partially blend for a chunkier texture).
Stir in milk and cream, then season with salt, pepper, and thyme. Simmer another 5 minutes.
Taste and adjust seasoning as needed.
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