Garlic Potato Soup

This Garlic Potato Soup is sure to get oohs and ahs at the table. Flavourful, comforting, and made with ingredients you probably have on hand.

What Makes This Recipe Special?

• This is flavourful and filling with ingredients you probably have on hand.
• It is very versatile. See the Ingredients and Substitutions section for more ideas.
• This hearty soup will serve 8 as an appetizer and 4-6 if you are serving it as a lunch or supper main dish.

Ingredients and Substitutions

• Any kind of potato works fine here.
• The original recipe called for cabbage but I subbed in leeks since that is what I had on hand.
• The celery adds a nice bit of texture. If you don't have celery on hand additional leeks would work or a fennel bulb.
• Sour cream adds a nice touch. If you don't have sour cream on hand add in a can of cream of 'something' soup or a bit of 10% or 35% cream.
• Don't let the garlic in the recipe scare you off.  By the time it is cooked thoroughly, it becomes soft and almost sweet.  The substance of the potatoes also offsets it.
• The recipe doesn't call for bacon, but I think it would be an interesting addition. You could chop it roughly and saute the onions with it.

Serve this with a hearty, rustic bread like this No Knead Rosemary Garlic Bread.

Either way - I expect this soup will be appearing often at our house this winter!

Garlic Potato Soup

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

5 from 1 vote

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Course: Appetizer, Main Dish

Cuisine: American

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Servings: 8 servings

Ingredients

• ▢ 2 Tbsps butter
• ▢ 1 medium onion diced
• ▢ 4 large potatoes peeled and diced
• ▢ 6 cloves garlic minced
• ▢ 1 teaspoon red pepper flakes
• ▢ 2 large celery stalks
• ▢ 1 cup chopped cabbage ( I subbed leeks)
• ▢ 2 cups vegetable broth
• ▢ 2 cups chicken broth (use more vegetable broth for vegetarian)
• ▢ ½ cup milk
• ▢ 1 Tbsp flour (use corn starch for gluten free)
• ▢ 1 cup sour cream
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon pepper

Instructions

• In a dutch oven or large skillet, heat butter over medium heat and cook onions and garlic til soft, about 10 minutes. Add red pepper flakes and cook another 1-2 minutes.
• Add potatoes, celery, cabbage and stock. Bring to a good simmer and cook til soft, about 25-30 minutes from point of boiling.
• Remove about 2 cups of soup with lots of veggies. Sprinkle with the flour, add the milk and sour cream and puree. Add mixture back into the soup and heat through.

Notes

Pressure Cooker Variation:  Sauté the onions and garlic on stove or on brown setting of pressure cooker.  Add the red pepper flakes and cook 1-2 minutes more. Add the vegetables and broth and set pressure cooker on high pressure setting for 6 minutes.  Do quick release and then proceed with the purée step.  When purée is returned to the pot, heat mixture through on warm setting.

Slow Cooker Variation:  Sauté the onions and garlic on stove top in  a skillet. Add red pepper flakes and cook 1-2 minutes more. Transfer mixture to your slow cooker and add vegetables and stock.  Cook 7-8 hours on low.  One hour before serving proceed with the purée step.  Return purée to the pot and heat mixture through.

 

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