Potato Garlic Soup - The Healthful Ideas (2024)

This Potato Garlic Soup is made with roasted garlic and potatoes which make it extra creamy without any dairy. You can serve it on its own for lunch or light dinner or as a starter. The soup is freezer-friendly and so easy to make!

Why This Recipe Works

Comfort food - Soups are perfect for fall and winter when the temperatures get low and we need something hearty, warm, and comforting. This delicious soup is creamy, filling, and flavorful. It's a lightened up version of the classic potato soup. It has no cream and no bacon but it's made with lots of caramelized roasted garlic. Any garlic lover is sure to enjoy it!

Easy and simple - The soup calls for simple ingredients that should be easy to find in most grocery stores. The garlic takes a while to cook but it requires minimal effort and barely any hands-on time so you can prep everything else and cook the soup while it's roasting in the oven.

Flavorful and garlicky - Roasted garlic gives the soup lots of flavor but it's much milder than fresh garlic is so you can add much more of it than you would otherwise. It's roasted with olive oil which helps the garlic to caramelize and create a more complex, deep flavor. If you've never had roasted garlic, I highly recommend it! Make a double batch and use the leftovers in this Roasted Tomato and Garlic Soup!

Freezer-friendly - This soup freezes very well so it's great for meal prep. You can make a double batch and freeze it in single-serving portions to always have soup on hand for busy weekdays. I like using soup freezer cubes for easy storage and portion control.

Ingredients

• Potatoes - Any kind of yellow potatoes works great here. My favorites are Russet or Yukon potatoes.
• Garlic - You'll need 1-2 heads of garlic. It may sound like too much garlic but roasting it mellows out the flavor so two bulbs is the perfect amount to really taste it in the soup, trust me!
• Vegetables - Celery, carrots, leek, and yellow onion add a ton of flavor to the soup. If you don't have leek, you can add more yellow onion.
• Vegetable broth - You can use chicken broth or beef broth if you prefer. I opted for veggie broth to keep the soup vegan.
• Spices - The soup is seasoned simply with just sea salt, black pepper, bay leaf, and a sprinkle of fresh thyme.

Variations and Substitutions

• Cream - If you want to make the soup extra creamy, you can stir in some heavy cream, sour cream, creme fraiche, or a vegan substitute like coconut milk.
• Dried herbs - If you don't have fresh thyme, you can use dried thyme instead. You can also add dried oregano or parsley for added flavor.

Step-by-Step Instructions

Roasted Garlic

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 the whole heads of garlic on aluminum foil and drizzle the tops of the cloves with olive oil.
4. Wrap in foil, place on a small baking sheet, and roast in the oven for 40-50 minutes.

Potato Soup

1. In a large pot, heat avocado oil over medium-high heat.
2. Add onion, leek, caraway seeds (if using), and sea salt.
3. Cook over medium heat for 8-10 minutes stirring occasionally.
4. Add carrots and celery, and cook for another 5 minutes.

5. Add potatoes, bay leaf, and vegetable broth. Stir everything together and bring to a boil.
6. Lower the heat and simmer for 20 minutes or until the vegetables are soft.

7. Take out the bay leaf and add fresh thyme leaves and black pepper.
8. Squeeze the roasted garlic out of the bulbs into the soup.
9. Use an immersion blender to puree the soup. Season with more salt and pepper to taste.

Alternatively, you can use a regular blender to puree the soup. Be very careful when using a blender to blend hot liquids as the lid could fly off if you keep it fully closed. An immersion hand blender is always a safer option.

Serving Suggestions

You can serve the soup as it is, it's absolutely delicious on its own but if you want to add some extra toppings to make it extra special and pretty, here are some ideas.

• Parmesan or Pecorino cheese - Both grated and shaved parmesan make a great topping. It adds saltiness and melts well into the soup.
• Fresh herbs - Add more fresh parsley, chives, or more thyme for added flavor and freshness.
• Spices - An extra sprinkle of freshly ground black pepper is always a great addition. You can also add red pepper flakes for added heat.
• Croutons - Try the soup with these Sourdough Croutons! They're extra crunchy and garlicky.
• Cream - I like drizzling yogurt or cream on top if I don't have any pecorino or when I want to make the soup extra creamy. You can also add grated cheddar cheese for a more classic cheesy soup.

Storing

Fridge: Store any leftovers in an airtight container or a jar in the fridge for 3-4 days. Reheat on the stove over medium heat until warmed through.

Freezer: Store the soup in a freezer-safe container in the freezer for 3-4 months. Defrost in the fridge overnight before heating up or cook from frozen with a splash of water. I like using soup freezer cubes for easy storage.

FAQs

More Creamy Soup Recipes

If you're looking for other creamy soup recipes that don't require any cream or milk, give the three linked below a try! The broccoli soup is my all-time favorite! It has roasted broccoli croutons with crispy pecorino that are delicious both in the soup and on their own!

• White Bean Tomato Soup
• Vegan Lentil Soup
• Roasted Tomato and Garlic Soup
• Potato Leek and Lentil Soup with Caraway Seeds
• Cream of Broccoli Soup with Roasted Broccoli Croutons

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