Comforting, cozy, and full of flavor
This creamy garlic potato soup is the kind of comforting recipe you’ll want on repeat all year long. Made with simple pantry staples, it delivers rich, garlicky flavor with a velvety texture that feels indulgent but is surprisingly easy to make. It’s perfect for busy weeknights, lazy weekends, or when you need a warm bowl of comfort without much effort. With tender potatoes, fragrant garlic, and a smooth, cozy finish, this soup pairs beautifully with crusty bread or a simple salad. One pot, minimal prep, and big flavor—exactly the kind of recipe Pinterest readers love saving and sharing.
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4–6
📝 Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 6 cloves garlic, minced
- 4 cups russet or Yukon gold potatoes, peeled and cubed
- 4 cups vegetable or chicken broth
- 1 cup milk or heavy cream
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme (optional)
- Fresh parsley or chives, for garnish
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Wooden spoon or spatula
- Immersion blender or countertop blender
👩🍳 Step-by-Step Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add diced onion and cook for 3–4 minutes until soft and translucent.
- Stir in garlic and cook for 30 seconds until fragrant 🧄
- Add cubed potatoes, broth, salt, pepper, and thyme. Bring to a gentle boil.
- Reduce heat and simmer for 18–22 minutes, until potatoes are fork-tender.
- Blend until smooth using an immersion blender (or carefully blend in batches).
- Stir in milk or cream and warm for 2–3 minutes. Soup should be creamy and silky ✨
- Taste and adjust seasoning. Serve hot and enjoy 😊
💡 Pro Tips
- Extra creamy: Use heavy cream or add a small pat of butter at the end.
- Chunky texture: Blend only half the soup and leave the rest chunky.
- Storage: Refrigerate in an airtight container for up to 4 days.
- Freezer-friendly: Freeze without the cream; add it after reheating.