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Light yellow potato soup in a white bowl garnished with parmesan slices, black pepper, and fresh thyme.

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5 from 8 reviews

Potato Garlic Soup

Recipe by Veronika Sykorova

Potato Garlic Soup is made with caramelized roasted garlic. Serve it for lunch or light dinner. It's easy to make and freezer-friendly!

  • Total Time1 hour 5 minutes
  • Yield3-4 1x
  • DietVegan

Ingredients

Units Scale
  • 2 bulbs garlic
  • 2 tbsp extra virgin olive oil
  • 2 tbsp avocado oil
  • 1 yellow onion, finely chopped
  • 1/2 leek, finelly chopped (white part only)
  • 1/2 tsp caraway seeds (optional)
  • 1/2 tsp sea salt
  • 1-2 carrots, sliced
  • 1 stalk celery, thinly sliced
  • 3 lb yellow potatoes
  • 1 bay leaf
  • 6 cups vegetable broth
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp freshly ground black pepper
  • For serving: croutons, cream, yogurt, parmesan, fresh herbs

Instructions

  1. Preheat your oven to 400F (200C).
  2. Cut the tops of the garlic bulbs and carefully remove some of the outer layers without breaking up the cloves.
  3. Place on aluminum foil and drizzle with olive oil.
  4. Wrap in foil, place on a small baking sheet, and roast in the oven for 40-50 minutes.
  5. In a large pot, heat avocado oil over medium-high heat.
  6. Add onion, leek, caraway seeds (if using), and sea salt.
  7. Cook over medium heat for 8-10 minutes stirring occasionally.
  8. Add carrots and celery, and cook for another 5 minutes.
  9. Add potatoes, bay leaf, and vegetable broth. Stir everything together and bring to a boil.
  10. Lower the heat and simmer for 20 minutes or until the vegetables are soft.
  11. Take out the bay leaf and add fresh thyme leaves and black pepper. Squeeze the roasted garlic out the bulbs into the soup.
  12. Use an immersion blender to puree the soup. Season with more salt and pepper to taste.
  13. Serve with croutons, cream, or parmesan, and fresh herbs. 

Equipment

Notes

Roasted garlic: You can either squeeze the cloves out of the bulbs into the soup with your hands or use a small spoon or fork to get them out. I find using a spoon gets out more garlic than squeezing it.

Fridge: Store in an airtight container in the fridge for up to 3–4 days.

Freezer: Store in a freezer-safe container for 2-3 months.

Reheat from the fridge in a small saucepan over medium heat. Allow to simmer for a couple of minutes and serve.

Reheat from the freezer either from frozen with a splash of water or allow the defrost first in the fridge overnight.

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Category: Soup
  • Method: Oven
  • Cuisine: American

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