There’s just something so incredibly soul-warming about a big bowl of hearty soup, especially when the weather chills outside. For me, nothing beats a perfectly creamy potato soup loaded with good-enough-to-eat garlic and a burst of fresh herbs. My Garlic Herb Potato Soup is one of those recipes I’ve tweaked and perfected over the years, tweaking until it was just right for my family. It’s the kind of soup that feels like a hug in a bowl. I remember making it for the first time after a particularly long week, and the aroma alone was enough to make everything feel put back together. It’s simple, comforting, and the fresh herbs really make it sing!
Why You’ll Love This Garlic Herb Potato Soup
Super Easy to Make: Seriously, from start to finish, you’re looking at less than an hour, and most of that is hands-off simmering. Perfect for busy weeknights!
Incredibly Creamy Texture: No heavy cream needed to get that dreamy, velvety smooth texture. Blending the potatoes does all the magic.
Bursting with Fresh Flavor: That garlic mellows out into something sweet and delicious, and the fresh parsley and chives just brighten everything up.
Ultimate Comfort Food: This soup is like a warm blanket on a chilly day. It’s hearty, satisfying, and tastes like pure comfort.
Versatile for Any Occasion: Great for a simple weeknight dinner, but also fancy enough to serve at a brunch or get-together with friends.
Easily Customizable: Feel free to add other veggies or herbs you love (more on that later!). It’s a forgiving recipe.
Gather Your Ingredients for Garlic Herb Potato Soup
Alright, let’s get our soup game face on! You’ll want to round up these goodies. Having everything prepped makes cooking this Garlic Herb Potato Soup an absolute breeze, trust me. I usually grab low-sodium chicken broth so I can control the saltiness better – you can always add more later! And about the milk or cream? Using milk keeps it lighter, but if you want it extra decadent, go for the heavy cream. It’s your kitchen, your rules!
Here’s what you’ll need:
- 2 tablespoons Olive oil – Just enough to get things started in the pot.
- 1 large Onion, chopped – Any kind will do, yellow or white works perfectly.
- 4 cloves Garlic, minced – Don’t skimp on the garlic, it’s a star in this soup!
- 6 cups Chicken broth – Low-sodium is my preference, but use what you have.
- 2 lbs Potatoes, peeled and cubed – Russets or Yukon Golds are my favorites for their creamy texture.
- 1 cup Milk (or heavy cream for extra richness) – This is what makes it so wonderfully velvety.
- 1/4 cup Fresh parsley, chopped – Fresh herbs really make all the difference here!
- 2 tablespoons Fresh chives, chopped – They add a lovely little bite.
- Salt, to taste
- Black pepper, to taste
Crafting Your Perfect Garlic Herb Potato Soup
Alright, let’s get this amazing Garlic Herb Potato Soup started! Making it is honestly as cozy as eating it. Just follow these super simple steps and you’ll have a pot of pure comfort in no time. My kitchen always smells incredible when I make this, and I bet yours will too!
Sautéing Aromatics for Garlic Herb Potato Soup
First things first, grab a big pot or Dutch oven and get it over medium heat. Add that olive oil. Once it’s shimmering a bit, toss in your chopped onion. Let those cook down until they’re nice and soft, about 5 to 7 minutes. Then, add your minced garlic and cook for just another minute until you can really smell it. Be careful not to burn the garlic – nobody likes burnt garlic!
Simmering Potatoes for Creamy Garlic Herb Potato Soup
Now, pour in your chicken broth and then dump in those cubed potatoes. Give it all a good stir, bring it up to a rolling boil, then immediately turn the heat down so it’s just simmering gently. Pop a lid on it and let those potatoes get nice and tender. This usually takes about 15 to 20 minutes. You want them to be easily pierced with a fork – that’s key for getting that super smooth, creamy texture later.
Blending and Finishing Your Garlic Herb Potato Soup
Okay, here’s where the magic happens! You can either carefully ladle the hot soup into a blender (only fill it about halfway, and hold that lid down with a towel, seriously!) or use an immersion blender right there in the pot. Blend it all up until it’s wonderfully smooth and creamy. If you used a regular blender, pour it back into the pot. Now, stir in that milk or cream, along with your fresh parsley and chives. Give it a gentle heat-up – you just want it warmed through, never let it boil again at this stage! Finally, taste it and season with salt and pepper until it’s just perfect for you.
Tips for the Best Garlic Herb Potato Soup
You know, making a truly outstanding Garlic Herb Potato Soup is all about a few little tricks I’ve picked up over the years. First off, potato choice really matters! I usually go for Russets or Yukon Golds because they break down beautifully when you cook them, giving you that amazing creamy texture without needing a ton of cream. Waxy potatoes like red or fingerling potatoes just don’t give you that same luxurious feel.
My personal favorite tip? Make sure your herbs are super fresh! Dried herbs just don’t have that bright, vibrant kick that fresh parsley and chives bring to this soup. I also like to save a little extra chopped parsley and chives for a sprinkle on top right before serving – it makes it look so pretty and adds another pop of freshness. And if it’s not quite creamy enough for you after blending, don’t be afraid to stir in just a splash more milk or cream until it’s perfect.
Ingredient Notes and Substitutions for Garlic Herb Potato Soup
So, you want to make this Garlic Herb Potato Soup absolutely perfect for *you*, right? I get it! Let’s chat about the ingredients and how you can totally make them your own. When it comes to potatoes, I really swear by Russets or Yukon Golds for their beautiful creamy texture. Waxy potatoes just don’t break down the same way, and we’re going for that dreamy, velvety smoothness here.
If you’re keeping it vegetarian or vegan, swapping the chicken broth for a good quality vegetable broth is totally the way to go. It’ll still be delicious! For the milk, if you need a dairy-free option, unsweetened almond milk or oat milk works really well. Just know that using a dairy-free option might make it a *tad* less rich, but it’s still wonderfully creamy.
Serving and Storing Your Garlic Herb Potato Soup
This Garlic Herb Potato Soup is perfect on its own, but oh my goodness, it’s even better with the right companions! Crusty bread for dipping is an absolute must for me, or maybe some crunchy homemade croutons. A little extra sprinkle of fresh parsley or chives right before you serve always makes it look so pretty, too.
Got leftovers? Hooray! Store them in an airtight container in the fridge for up to 3-4 days. When you’re ready to reheat, just do it gently on the stovetop over low heat. Please, whatever you do, don’t let it boil after you’ve added the milk or cream – it can sometimes separate and get a bit funky.
Frequently Asked Questions about Garlic Herb Potato Soup
How can I make my Garlic Herb Potato Soup thicker?
If you’re aiming for an extra-thick soup, you’ve got a couple of easy options after blending! You can simmer it uncovered for a bit longer to let some of the liquid evaporate, or you can whisk together a tablespoon of cornstarch with a couple of tablespoons of cold water to make a slurry. Stir that slurry into the soup and let it simmer gently for another minute or two until it reaches your desired consistency. It works like a charm!
Can I make this Garlic Herb Potato Soup vegetarian or vegan?
Absolutely! To make this Garlic Herb Potato Soup vegetarian, just swap out the chicken broth for a good quality vegetable broth. For a vegan version, use vegetable broth and substitute the milk with an unsweetened, plain non-dairy milk like almond, cashew, or oat milk. Just be mindful that coconut milk might add a flavor you don’t want here.
What other herbs can I use in this potato soup?
While parsley and chives are my go-to for this Garlic Herb Potato Soup, feel free to get creative! A little bit of fresh thyme or rosemary, finely chopped, would add a lovely earthy note. Even a tiny pinch of dill added at the very end can be delicious. Just remember that strong herbs can sometimes overpower the potato and garlic flavors, so start with a small amount!
Can I add other vegetables to this soup?
You sure can! If you want to bulk up this Garlic Herb Potato Soup further, try adding some diced celery along with the onion at the beginning. Carrots would also be lovely – just make sure they’re cut small so they cook through. You could even stir in some frozen peas or corn during the last few minutes of simmering for a bit of extra color and sweetness.
Estimated Nutritional Information
Just a friendly reminder that these numbers are estimates for our Garlic Herb Potato Soup and can bounce around a bit depending on the exact brands you use and if you opt for cream versus milk. Think of it as a ballpark! Generally, one serving has around 250-300 calories, about 10-15g of fat, 30-40g of carbohydrates, and 8-12g of protein. Enjoy!
Garlic Herb Potato Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth. Return the soup to the pot if using a standard blender.
- Stir in the milk or cream, chopped parsley, and chopped chives. Heat through, but do not boil.
- Season with salt and pepper to taste. Serve hot.