Garlic potato soup

Potato garlic soup

Another potato recipe! Recipe for this soup was included in The Best of America’s Test Kitchen (2008) for a reason. It is creamy with small chunks of potato melting in your mouth and mild garlic flavor. Mmmmm….


Garlic Chips

  • 3 tablespoons olive oil
  • 6 garlic cloves, sliced thin lenghtwise
  • salt


  •  3 tablespoons butter
  • 1 leek, only white and light green parts, washed
  • 3 garlic cloves, minced, plus 2 whole garlic heads – rinsed, top third cut off and discarded, loose outer skins removed
  • 6 cups low sodium chicken broth
  • 2 bay leaves
  • 3/4 teaspoon salt
  • 3 medium russet potatoes (1 1/2 pounds)
  • 6 small red potatoes (1 pound)
  • 1/2 cup heavy cream
  • 1/4 cup minced fresh chives


Garlic Chips

  1. Heat the oil and sliced garlic in a skillet.
  2. Cook for 3 minutes on medium high, turning garlic frequently.
  3. When light golden, transfer garlic to a paper towel and set aside.


  1.  Melt butter in a pot over medium heat.
  2. Add leek and cook until tender, 5 to 8 minutes.
  3. Add minced garlic, mix in and cook until fragrant, ~30s
  4. Add broth, garlic heads, bay leaves and salt.
  5. Bring to a simmer and cook over medium low heat for 30-40 minutes, until garlic heads are very tender.
  6. Peel and cut into cubes russet potatoes, and wash and cut the red ones (do not peel them).
  7. Add potatoes to the soup and cook for additional 15 to 20 minutes,
  8. Remove the bay leaves from the soup.
  9. Remove the garlic heads.
  10. Squeeze the garlic heads at the root end, until cloves slip out of their skins. Be careful, it is hot!
  11. With a fork mash the garlic to a paste.
  12. Stir in half of the garlic paste together with the cream.
  13. Heat up the soup and taste it, add more garlic paste if stronger flavor is desired.
  14. Using the immersion blender cream the soup, leaving some potato chunks.
  15. Enjoy!

Yield: 6 servings

Nutritional Info: Cal 318, Prot 7g, Carb 43g, Fat 13g, Fiber 4g

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