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Garlic Soup

Garlic soup is simmered with Yukon Gold potatoes and broth, then blended until smooth and finished with heavy cream. The result is a velvety soup with tender garlic and a gentle creaminess.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 2 garlic heads, cloves peeled
  • 1 lb Yukon Gold potatoes peeled and cut into 1/2-inch pieces
  • 5 cups chicken broth or vegetable broth
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup heavy cream

Equipment

  • 1 Immersion blender

Method
 

  1. Heat the olive oil in a 4-quart pot over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for 1 minute, stirring, without letting it brown.
  4. Stir in the potatoes, broth, salt, and pepper, and bring to a boil.
  5. Reduce the heat and simmer uncovered for 20 to 25 minutes, until the potatoes and garlic are very tender.
  6. Puree the soup in the pot with an immersion blender until smooth.
  7. Stir in the heavy cream and warm gently over low heat for 2 to 3 minutes without boiling.

Notes

For the smoothest texture, blend thoroughly before adding the cream. Refrigerate for up to 4 days; freeze before adding the cream for best texture. For a dairy-free option, replace the heavy cream with unsweetened plant-based cream.