Creamy Garlic Potato Soup with 4 cloves per serving
 
Prep time
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In this creamy garlic potato soup, I used four cloves per serving! The garlic is added three different times, to add great garlicky flavor. First saute until golden, then add with the broth to simmer, and finally add fresh garlic when you blend the soup into creamy perfection!
Author:
Recipe type: Main
Serves: 3 servings
Ingredients
  • ½ cup onion, minced
  • 1 TBS butter
  • 12 garlic cloves (or 1 medium head), peeled
  • 2 medium red potatoes (~14 oz), diced
  • ¼ tsp salt and pepper each
  • 2 cups veggie broth
  • 1 cup water
  • ½ cup half and half
Instructions
  1. Place onion and butter in a small dutch oven over medium heat. Cook until onion is translucent, about 5 minutes.
  2. Meanwhile, place garlic cloves in a mini food processor and process until minced.
  3. Divide garlic into three portions (about 2 TBS each). Add one portion garlic to the onion mixture and saute until the minced garlic starts to brown, 1-2 minutes.
  4. Add potatoes, salt and pepper, veggie broth, water, and another portion minced garlic. Bring to a boil and simmer for 30 minutes, or until potatoes are tender.
  5. Add soup to a blender, along with the remaining garlic. Remove the center piece from the top so steam can escape, and process until smooth.
  6. Place the soup back in the dutch oven and add half and half.
  7. Bring back to a simmer and serve hot.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/creamy-garlic-potato-soup/