Garlic Soup with Potatoes and Herbs
This garlic soup is a comforting classic made with roasted garlic, fresh herbs, and tender potatoes. It’s cozy, nourishing, and perfect for beginner home cooks craving a warm, flavorful bowl of soup.
Ingredients
For the Roasted Garlic:
- 1 head hardneck garlic 12–15 cloves
- 1 tbsp extra virgin olive oil
- Pinch of sea salt
For the Soup Base:
- 1 tbsp extra virgin olive oil
- 1 head hardneck garlic smashed and peeled
- 1 large shallot sliced
- 1/4 tsp chili pepper flakes
- 1/2 tsp sea salt divided
- Black pepper to taste
- 1 tbsp white wine
- 4 –5 cups rich chicken or vegetable broth
- 2 medium russet potatoes peeled and cubed
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
Instructions
- Preheat oven to 400°F. Trim the root end off one head of garlic and place in a ramekin with 1 tbsp olive oil and a pinch of sea salt. Cover with foil and roast for 15 minutes. Cool and squeeze cloves from skins.
- In a pot, heat 1 tbsp olive oil over medium heat. Add smashed garlic cloves, sliced shallot, chili flakes, sea salt, and pepper. Sauté for 3 minutes.
- Cover and reduce heat to low. Cook for 20 minutes until soft and fragrant.
- Increase heat to medium, add white wine, and deglaze. Pour in 3 cups broth, potatoes, roasted garlic and oil, and tied thyme and parsley.
- Bring to a boil, then simmer for 15 minutes until potatoes are tender.
- Remove herbs and blend until smooth. Add 1–2 cups more broth to reach desired consistency.
- Season with more salt, black pepper, and a splash of wine if needed.
- Serve hot, topped with fresh thyme and parsley.
Notes
To deepen flavor, let the garlic soup sit overnight—it's even better the next day. For a creamy variation, blend in 2 tablespoons of cream before serving.
Nutrition
Calories: ~220 per serving
Protein: 4g
Carbohydrates: 28g
Fat: 10g
Fiber: 3g
Sugar: 2g
Sodium: 580mg
Calories: ~220 per serving
Protein: 4g
Carbohydrates: 28g
Fat: 10g
Fiber: 3g
Sugar: 2g
Sodium: 580mg