Ingredients
The key to this soup lies in selecting fresh, high-quality garlic and starchy potatoes for that perfect velvety texture. I often find that the best garlic comes from local markets where you can pick bulbs that feel firm and smell pungent but not sharp. The potatoes should be waxy or all-purpose varieties that break down nicely but don’t become gluey. I learned early on, during my kitchen days in the States, that good ingredients make all the difference, especially in simple recipes like this where every flavor shines through.
- 2 whole heads of garlic (about 20 cloves), peeled
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion, finely chopped
- 3 medium Yukon Gold potatoes, peeled and diced
- 4 cups low-sodium chicken or vegetable broth
- 1/2 cup whole milk or unsweetened almond milk (optional for extra creaminess)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, finely chopped (for garnish)
If you prefer a dairy-free version, swapping the milk for coconut milk or leaving it out entirely works beautifully. You can also try roasting the garlic beforehand for a deeper, sweeter flavor, especially if you’re short on time.
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the garlic heads to expose the cloves, drizzle with a tablespoon of olive oil, and wrap them in foil. Roast for 30-35 minutes until the garlic is soft and golden. This step mellows the garlic’s bite and brings out its natural sweetness.
- In a large pot, heat the remaining olive oil or butter over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant. The sweetness of the onion complements the garlic beautifully.
- Once the roasted garlic is cool enough to handle, squeeze the soft cloves out of their skins and add them to the pot. Stir to combine with the onions.
- Add the diced potatoes, broth, and thyme to the pot. Bring to a boil, then reduce the heat and let it simmer gently for 20-25 minutes until the potatoes are tender.
- Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Return the soup to low heat, stir in the milk if using, and season with salt and pepper to taste. Warm through for another 5 minutes without boiling.
- Ladle into bowls and garnish with fresh parsley or chives before serving. The fresh herbs add a bright contrast to the rich soup.
Over the years, I’ve found that taking your time during roasting and blending really elevates the final dish. Rushing those steps can leave the soup a little rough or too garlicky.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
