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Garlic Potato Soup: The Ultimate Bowl of Cozy Comfort Recipe

Garlic Potato Soup: The Ultimate Bowl of Cozy Comfort Recipe
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★★★★★

5 from 23 reviews

Garlic Potato Soup is a creamy, comforting bowl perfect for cozy days. This recipe combines sautéed garlic and onions with Yukon Gold potatoes, enriched by cheddar cheese and aromatic herbs. The soup is thickened with a roux and finished with a smooth blend of milk and cheese, making it hearty yet easy to prepare. Garnished with fresh chives, it serves as a warming, flavorful meal that’s ideal for lunch or dinner.

Ingredients

Scale

Base Ingredients:

  • 2 tablespoons olive oil or unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour (for thickening)
  • 4 cups (960ml) vegetable broth or chicken broth
  • 1 cup (240ml) unsweetened almond milk or whole milk
  • 2 pounds (900g) Yukon Gold potatoes, peeled and diced

Flavor Enhancers:

  • 1 teaspoon dried thyme
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • 1 ½ teaspoons sea salt
  • ½ teaspoon black pepper
  • 1 cup (100g) sharp cheddar cheese, shredded
  • ½ teaspoon smoked paprika (optional)
  • Fresh chives or green onions, for garnish

Instructions

  1. Sauté the Aromatics: Heat olive oil or unsalted butter in a large pot over medium heat. Add the finely diced onion and cook for 5 minutes until soft and translucent. Then add the minced garlic and cook for an additional 1 to 2 minutes until fragrant but not browned.
  2. Add Flour: Sprinkle in the all-purpose flour and stir continuously to form a roux. Cook for 1 to 2 minutes to eliminate the raw flour taste while allowing it to slightly brown, which will help thicken the soup.
  3. Build the Base: Gradually pour in the vegetable or chicken broth while stirring to avoid lumps. Add the peeled and diced Yukon Gold potatoes, dried thyme, dill, sea salt, black pepper, and smoked paprika if using. Stir everything together, then bring the mixture to a boil.
  4. Simmer: Reduce the heat to low and let the soup simmer uncovered for 20 to 25 minutes, or until the potatoes are fork-tender and cooked through.
  5. Blend: Use an immersion blender directly in the pot to partially blend the soup, leaving some potato chunks for texture. Alternatively, transfer portions to a stand blender in batches and pulse to the desired consistency.
  6. Add Milk and Cheese: Stir in the almond milk or whole milk and shredded sharp cheddar cheese until the cheese melts completely. Allow the soup to simmer for an additional 5 minutes to meld the flavors and thicken slightly.
  7. Season and Serve: Taste the soup and adjust the seasoning with more salt or pepper if needed. Serve hot, garnished with freshly chopped chives or green onions and extra cheddar cheese if desired.

Notes

  • You can substitute Yukon Gold potatoes with Russet potatoes, but Yukon Gold provides a creamier texture.
  • For a dairy-free version, use almond milk and omit cheese or use a dairy-free cheese alternative.
  • The optional smoked paprika adds a subtle smoky depth but can be omitted if not preferred.
  • Use fresh herbs instead of dried by doubling the quantity for a brighter flavor.
  • This soup freezes well; store in airtight containers for up to 3 months. Reheat gently on the stove.

Nutrition

Keywords: garlic potato soup, creamy potato soup, comfort food, cheddar cheese soup, easy soup recipe, Yukon Gold potatoes, cozy soup

Find it online: https://yumwithmia.com/garlic-potato-soup-the-ultimate-bowl-of-cozy-comfort-recipe/