Amazing Garlic Herb Potato Soup: 1 Hug

There’s just something magical about a warm bowl of soup, isn’t there? Especially when the weather turns a bit chilly or you just need a hug in a bowl. I’ve made a lot of comforting soups over the years, and my absolute favorite has to be this Garlic Herb Potato Soup. It’s genuinely perfection – incredibly creamy, packed with savory garlic, and brightened up with fresh herbs. I remember making this one snowy afternoon when I was feeling a bit under the weather, and the aroma alone was enough to lift my spirits. It’s become my go-to whenever I need a seriously satisfying and feel-good meal.

Why You’ll Love This Garlic Herb Potato Soup

Seriously, this soup is a winner for so many reasons!

• Super Easy to Make: You won’t believe how simple this is. Most of the magic happens right on the stovetop with minimal fuss.
• Incredibly Creamy & Flavorful: It’s got that perfect, luscious texture and a deep, savory flavor from all that garlic, plus a lovely freshness from the herbs.
• Ultimate Comfort Food: This is the definition of a cozy meal. It’s hearty, warm, and just makes you feel good from the inside out.
• Perfect for Any Occasion: Whether it’s a weeknight dinner, a chilly Sunday lunch, or even served as an appetizer for guests, it always hits the spot.

Gather Your Ingredients for Garlic Herb Potato Soup

Alright, let’s get everything ready for this amazing soup! It’s really not much at all, which is another reason I love it. You’ll want to have these things on hand.

• 2 tablespoons olive oil – for getting everything started in the pot.
• 1 large onion, chopped – I like to chop it up pretty small so it melts into the soup.
• 4 cloves garlic, minced – Don’t be shy with the garlic here, it’s key!
• 6 cups potatoes, peeled and cubed – Yukon Golds work super well for creaminess, but any good all-purpose potato will do. Just aim for about 6 cups worth.
• 4 cups chicken or vegetable broth – Use a good quality one, it makes a difference!
• 2 cups milk – Whole milk gives the best richness, but you can use 2% if that’s what you have.
• 1/2 cup heavy cream – This is for that extra luscious, velvety texture.
• 2 tablespoons fresh parsley, chopped – Fresh is a must here for that vibrant green and fresh flavor.
• 1 tablespoon fresh chives, chopped – Chives add a lovely mild oniony bite.
• Salt and black pepper to taste – Always season at the end, it’s the best way to get it just right!

See? Nothing too crazy! It’s basically pantry staples with a few fresh goodies that really make this Garlic Herb Potato Soup sing. Having everything prepped makes the cooking process so smooth, you’ll be amazed!

Step-by-Step Guide to Making Garlic Herb Potato Soup

Alright, let’s get cooking! This is where the magic really happens. Don’t worry, it’s way easier than it looks, and before you know it, you’ll have a pot of pure comfort.

Sautéing Aromatics for Your Garlic Herb Potato Soup

First things first, grab your favorite big pot. Pop it on the stove over medium heat and let that olive oil get nice and warm. Toss in your chopped onion and let it soften up for about 5 minutes. You just want it nice and translucent, not brown. Then, add your minced garlic and stir it around for just a minute until it smells absolutely divine. Careful not to burn it, or it can get a little bitter!

Simmering Potatoes for the Perfect Garlic Herb Potato Soup

Now, it’s time for the star of the show: the potatoes! Add your cubed, peeled potatoes right into the pot with the onions and garlic. Pour in your chicken or vegetable broth. Give it a good stir, then crank up the heat and bring it all to a rolling boil. Once it’s boiling, turn the heat down to low, pop a lid on, and let it simmer away for about 15 to 20 minutes. You want those potatoes to be super tender – you should be able to easily pierce them with a fork. My trick is to test one from the absolute center of the pot!

Pureeing the Soup to Creamy Perfection

Okay, this is where we get that amazing creamy texture. You have two options here: carefully ladle the hot soup into a blender (and I mean *carefully* – hot liquids expand!) or, my personal favorite for less mess, use an immersion blender right in the pot. Blend it all up until it’s nice and smooth. Make sure there are no big potato chunks left! If you use a regular blender, do it in batches and never fill it more than half full. Vent the lid slightly by removing the small center piece and covering it with a towel so steam can escape.

Finishing Touches for Your Garlic Herb Potato Soup

Once your soup is beautifully pureed and back in the pot (if you used an immersion blender, you’re already there!), stir in that milk and the heavy cream. Now, this is super important: heat it gently over low heat. You do NOT want this soup to boil after you’ve added the dairy, or it can curdle. Just warm it through until it’s nice and steamy. Finally, stir in your fresh parsley and chives. They add such a wonderful pop of color and fresh flavor! Taste it and add salt and black pepper until it’s perfect for your palate. You can find more tips for great flavors over on my Garlic Parmesan Chicken Pasta recipe page!

Tips for Making the Best Garlic Herb Potato Soup

I’ve made this Garlic Herb Potato Soup so many times, and over the years, I’ve picked up a few little tricks that really make it shine. Trust me, these little nudges can take it from good to absolutely spectacular!

• Potato Power: While any potato works, I swear by Yukon Golds for their creamy texture and buttery flavor. They just break down beautifully when you puree them. If you can’t find them, just make sure you’re using a waxy or all-purpose potato that won’t turn gummy.
• Thickness Control: If you like your soup a little thicker, you have a few fun options! You can simply add a few more potatoes next time, or try this tip: whisk together about 1 tablespoon of cornstarch with 2 tablespoons of cold water until it’s smooth and lump-free. Stir this slurry into the simmering soup *before* you add the cream and milk, and let it bubble gently for a minute or two until it thickens up. Easy peasy!
• Herb Heaven: Fresh herbs are non-negotiable for this soup, but don’t be afraid to play around! While parsley and chives are my go-to, a little bit of fresh dill at the end can add a lovely, bright note. Or, if you’re feeling fancy, a tiny pinch of fresh thyme stirred in with the onions could be amazing! Just be cautious not to overpower the delicate garlic and potato flavors. It’s all about a delicious balance, kind of like how I aim for balanced flavors in these keto garlic butter meatballs.

Ingredient Notes and Substitutions for Garlic Herb Potato Soup

Okay, so while my recipe for this Garlic Herb Potato Soup is pretty straightforward, there are a few little things you can tweak to make it totally your own! I always try to use Yukon Gold potatoes because they’re just naturally creamy and have this lovely buttery flavor that works so well. But honestly, any all-purpose white potato that doesn’t have a super starchy, mealy texture will be just fine. Russets can sometimes get a bit too mushy when blended, so I tend to avoid those.

For the liquid, whole milk gives it the most luxurious creaminess, but if you’re watching calories or just have 2% on hand, it’ll still be delicious! Just maybe add a splash more cream if you want to make up for it. And speaking of cream, if you don’t have heavy cream, half-and-half is a decent substitute, though it won’t be quite as rich. I’ve even seen people make it with evaporated milk in a pinch, but I haven’t tried that myself!

The fresh herbs are really the star here for that bright, fresh finish. Parsley and chives are my go-to, but if you love dill, a little bit of that would be lovely, or even a touch of fresh thyme stirred in early with the onions can be nice. It’s all about what makes your taste buds happy! You can get more great ideas for fresh flavors in my Garlic Cauliflower Mushroom Skillet.

Serving and Storing Your Garlic Herb Potato Soup

This Garlic Herb Potato Soup is just divine served piping hot! I love to garnish it with a little extra sprinkle of fresh parsley and chives, maybe even a tiny swirl of cream if I’m feeling extra fancy. It’s also wonderful with some crusty bread for dipping – a simple baguette or even some garlic bread is fantastic! For leftovers, just pop the soup into an airtight container and pop it in the fridge. It should keep well for about 3-4 days. When you’re ready to reheat, gently warm it on the stovetop over low heat, stirring occasionally. Be sure not to boil it after it’s been chilled, especially after you’ve added the cream! You can find loads of other yummy ideas that go great with soup, like my Garlic Parmesan Cream Steak with Roasted New Potatoes, over on the blog.

**Garlic Herb Potato Soup FAQs**

Got questions about this amazing Garlic Herb Potato Soup? I’ve got you covered! Here are some of the things folks often ask me.

**Can I make this Garlic Herb Potato Soup vegan?**

Oh, absolutely! To make this Garlic Herb Potato Soup vegan, just swap out the regular milk for your favorite unsweetened plant-based milk (like almond or soy) and use vegetable broth instead of chicken broth. You’ll also want to skip the heavy cream or use a vegan heavy cream alternative. The flavor will still be fantastic!

**How can I make this soup thicker?**

If you prefer your potato soup on the thicker side, you have a few easy tricks! You can simply add a few more potatoes next time you make it. Another great method is to make a quick cornstarch slurry: whisk together about 1 tablespoon of cornstarch with 2 tablespoons of cold water until it’s smooth, then stir it into the simmering soup (before the cream!) and let it bubble gently for a minute or two until it thickens up. So simple!

**What are the best herbs to use in this soup?**

While parsley and chives are my absolute favorites for this Garlic Herb Potato Soup because they’re just so fresh and bright, don’t be afraid to experiment! Fresh dill pairs wonderfully with potatoes, or you could add a sprig of fresh thyme when you’re sautéing the onions for a little extra depth. Just a little goes a long way!

Estimated Nutritional Information

Now, I always like to give you a heads-up on the nutrition, but remember, these numbers are always estimates! They can wiggle around a bit depending on the exact brands you use and how you make it. But for a generous 1.5 cup serving of this wonderful Garlic Herb Potato Soup, you’re looking at roughly 350 calories, about 20g of fat (with 12g being saturated), 35g of carbs, and 8g of protein. It’s a wonderfully satisfying meal!

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