Description
Garlic Potato Soup is a comforting, creamy delight that wraps you in warmth and is perfect for chilly evenings.
Ingredients
- 4 cups Yukon Gold Potatoes (can substitute with red potatoes)
- 4 cloves Garlic (fresh preferred)
- 1 medium Onion (yellow or white)
- 2 tablespoons Butter or Olive Oil (use olive oil for lighter finish)
- 0.25 cup Flour (gluten-free alternative available)
- 4 cups Vegetable Broth (low-sodium preferred)
- 1 cup Milk (can use non-dairy options)
- 1 cup Cheddar Cheese (non-dairy cheese for vegan option)
- 2 teaspoons Fresh Herbs (Thyme, Dill) (can use rosemary or parsley)
Instructions
1. Heat olive oil or butter in a large pot over medium heat. Add diced onions and sauté for about 5 minutes, or until they become translucent and fragrant.
2. Stir in minced garlic and cook for an additional 1–2 minutes.
3. Sprinkle flour evenly over the onion and garlic mixture, stirring constantly for 1–2 minutes.
4. Gradually pour in the vegetable broth while stirring to avoid lumps. Add diced Yukon Gold potatoes, thyme, dill, salt, pepper, and smoked paprika; bring the mixture to a boil.
5. Reduce the heat to a low simmer and let it cook uncovered for 20–25 minutes, or until the potatoes are fork-tender.
6. Use an immersion blender to partially puree the soup directly in the pot.
7. Stir in the milk and shredded cheddar cheese, allowing it to simmer for another 5 minutes until the cheese melts.
8. Taste and adjust the seasoning as necessary, then serve in warm bowls, garnishing with extra cheese or fresh herbs if desired.
Notes
For storing, keep leftovers in an airtight container in the fridge for up to 3 days.
Freeze in portions for up to 3 months without cheese.