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.

When my friend served this at a fall cottage dinner it was an immediate hit.   I am so glad she shared the recipe… and you will be too!

I think this soup is very versatile.  I have written the recipe as she provided it but I didn’t happen to have a cabbage on hand so I substituted some lovely leeks that were staring at me from my vegetable bin.  Also good..but I can’t wait to try it again with the cabbage.

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.

This hearty soup would probably serve 8 as an appetizer and 4-6 if you are serving it as a lunch or supper main dish.

Serve this with a hearty, rustic bread like this No Knead Rosemary Garlic Bread. (You have to start the day before for the bread though).

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.

The other thing that might be interesting … I wasn’t sure I had enough sour cream on hand so I was looking at a can of cream of celery soup in my cupboard thinking that might lend some creaminess to the broth.  I am going to try it with cream of celery or cream of chicken soup instead of the sour cream.

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

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Garlic Potato Soup Yum

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Course

Appetizer, Main Dish

Cuisine

American

Prep Time

15 minutes

Cook Time

45 minutes

Servings

servings MetricUS Imperial

Ingredients

• 2 Tbsps butter
• 1 medium onion diced
• 4 large potatoes peeled and diced
• 6 cloves garlic minced
• 1 tsp 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)
• 1/2 cup milk
• 1 Tbsp flour (use corn starch for gluten free)
• 1 cup sour cream
• 1 tsp salt
• 1 tsp pepper

Course Appetizer, Main Dish Cuisine American Prep Time 15 minutes Cook Time 45 minutes Servings servings MetricUS Imperial Ingredients 2 Tbsps butter 1 medium onion diced 4 large potatoes peeled and diced 6 cloves garlic minced 1 tsp 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) 1/2 cup milk 1 Tbsp flour (use corn starch for gluten free) 1 cup sour cream 1 tsp salt 1 tsp pepper

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Instructions

1. 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.
2. Add potatoes, celery, cabbage and stock. Bring to a good simmer and cook til soft, about 25-30 minutes from point of boiling.
3. 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.

Recipe 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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