If you’re a garlic lover (or even just garlic-curious), this Creamy Garlic Soup is about to become your new obsession. It’s rich, velvety, and packed with layers of garlicky goodness—without being overpowering. Slow-cooked garlic transforms into something mellow, sweet, and utterly comforting, blending beautifully into a creamy, dreamy soup that’s perfect for cozy nights.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Whether you’re looking for an elegant starter or a satisfying meal on its own, this soup delivers warmth, depth, and a touch of indulgence. Trust me—one spoonful, and you’ll wonder why you haven’t been making this all your life!
Why You’ll Love Creamy Garlic Soup
- Smooth & Velvety: A luscious, creamy texture that feels luxurious with every bite.
- Garlic Without the Bite: Slow-cooked garlic takes on a mellow, slightly sweet flavor that’s rich but not overpowering.
- Comfort in a Bowl: Perfect for chilly days, sick days, or anytime you need a little warmth.
- Simple Ingredients, Big Flavor: Made with pantry staples, yet tastes like a gourmet dish.
- Pairs Well with Everything: Serve it as a light meal or a stunning appetizer.
Ingredients in Creamy Garlic Soup
For the Soup
- Garlic Cloves: The heart of the soup, roasted or simmered until soft and sweet.
- Butter & Olive Oil: Adds richness and enhances the garlic’s natural flavor.
- Onion & Leeks: A mild, slightly sweet base that complements the garlic beautifully.
- Potatoes: Help thicken the soup and make it extra creamy.
- Vegetable or Chicken Broth: Provides a flavorful foundation for the soup.
- Heavy Cream: Adds that luxurious, silky finish. (Sub with coconut milk for a dairy-free version.)
- Thyme & Bay Leaf: Infuse the soup with aromatic depth.
- Salt & Black Pepper: Enhances all the flavors.
- Parmesan (Optional): For an extra umami kick.
For Garnish
- Croutons: Adds a crunchy contrast to the creamy soup.
- Fresh Parsley or Chives: A pop of freshness and color.
- Drizzle of Olive Oil or Cream: Makes it extra indulgent.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Garlic
Roast (Optional, but Recommended): If you have time, roast the garlic for a deeper, sweeter flavor. Cut the tops off whole garlic heads, drizzle with olive oil, wrap in foil, and bake at 375°F (190°C) for 30-40 minutes until soft.
Sauté: In a large pot, melt butter with olive oil over medium heat. Add chopped onions, leeks, and garlic (roasted or raw). Sauté until soft and fragrant.
Cook the Soup
Add the Potatoes & Broth: Stir in diced potatoes, broth, thyme, and bay leaf. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes until the potatoes are tender.
Blend Until Smooth: Remove the bay leaf and use an immersion blender to puree the soup until creamy. (Or transfer in batches to a blender.)
Add the Cream: Stir in the heavy cream and let it heat through. Season with salt and black pepper to taste.
Serve & Enjoy
Ladle into bowls and top with croutons, fresh herbs, and a drizzle of cream or olive oil. Serve hot with crusty bread for dipping.
How to Serve Creamy Garlic Soup
- With Crusty Bread: A must-have for soaking up every last drop.
- As a Starter: Perfect before a hearty meal like roasted chicken or pasta.
- Paired with a Salad: A fresh, crisp salad balances out the rich flavors.
- With Extra Toppings: Try crispy bacon, shredded cheese, or caramelized onions for added texture and flavor.
Additional Tips
- Mellow Out the Garlic: Roasting garlic makes it sweeter and more subtle—highly recommended!
- Make It Dairy-Free: Swap heavy cream for coconut milk or cashew cream.
- Thicken It Naturally: If you prefer a thicker soup, add more potatoes.
- Store & Reheat: Refrigerate leftovers for up to 4 days. Reheat gently on the stove.
- Freeze for Later: This soup freezes well without the cream. Add cream after reheating for best results.
FAQ Section
Q1: Can I use garlic powder instead of fresh garlic?
A1: Fresh garlic is key for the best flavor, but in a pinch, you can use 1 teaspoon of garlic powder per 4 cloves.
Q2: What’s the best way to make this soup extra thick?
A2: Add more potatoes or reduce the broth slightly for a thicker consistency.
Q3: Can I make this soup ahead of time?
A3: Yes! It actually tastes even better the next day as the flavors meld.
Q4: What’s the best way to reheat this soup?
A4: Warm it over low heat on the stovetop, stirring occasionally. Avoid boiling to prevent the cream from separating.
Q5: Is this soup gluten-free?
A5: Yes! Just be sure your broth and toppings (like croutons) are gluten-free.
Q6: Can I add protein to this soup?
A6: Absolutely! Shredded chicken, crispy bacon, or sautéed mushrooms make great additions.
Q7: What can I use instead of heavy cream?
A7: Coconut milk, cashew cream, or even Greek yogurt work as dairy-free alternatives.
Q8: Can I use a different herb besides thyme?
A8: Yes! Rosemary, sage, or oregano all pair beautifully with garlic.
Q9: How do I prevent the soup from being too strong?
A9: Roasting the garlic first gives it a mellow sweetness, so if you’re sensitive to garlic, that’s the way to go.
Q10: Can I make this soup spicy?
A10: Yes! Add red pepper flakes or a dash of cayenne for a bit of heat.
Final Thoughts
This Creamy Garlic Soup is pure comfort in a bowl—smooth, rich, and loaded with roasted garlic goodness. Whether you enjoy it as a cozy meal or an elegant starter, it’s guaranteed to impress. One taste, and you’ll be making this on repeat!
Print
Creamy Garlic Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Garlic Soup is a rich, velvety soup made with potatoes, leeks, and roasted garlic, blended to perfection for a smooth texture. Topped with crunchy homemade croutons, it’s the ultimate comfort food—perfect for a cozy lunch or dinner.
Ingredients
Garlic Soup
- 4 cups Russet potatoes, diced
- 3/4 cup garlic, chopped
- 2 cups leeks, washed and sliced into half-moons
- 6 cups unsalted chicken stock
- 1/2 tsp dried thyme
- 2 tbsp unsalted butter
- 1/3 cup olive oil
- 1/3 cup parsley, chopped
- 3/4 cup heavy cream
- Salt & freshly cracked black pepper, to taste
Croutons
- 1 loaf sourdough bread (1–2 days old)
- 1/4 cup extra virgin olive oil
- 1 tsp fine sea salt
- Freshly cracked black pepper, to taste
Instructions
Make the Garlic Soup
- Sauté the Aromatics – Heat a Dutch oven over medium heat. Add olive oil and butter. Once melted, add onions, leeks, and thyme, cooking for 8-10 minutes until soft and translucent. Stir in garlic and cook for 3 more minutes, ensuring nothing browns too much.
- Simmer the Soup – Add potatoes and chicken stock, cover, and let simmer for 30 minutes until potatoes are tender.
- Blend to Perfection – Stir in heavy cream and parsley. Carefully transfer to a blender and blend until smooth. Season with salt and black pepper to taste.
- Serve – Garnish with extra parsley and top with homemade croutons.
Make the Croutons
- Preheat oven to 400°F (200°C).
- Cube the bread – Cut into 1 x ¼ inch pieces.
- Season & Bake – Toss with olive oil, salt, and black pepper. Spread on a lined baking sheet and bake for 15 minutes, until golden brown.
Notes
- Make It Vegetarian – Use vegetable stock instead of chicken stock.
- Extra Creamy? Add an extra ¼ cup of cream for a richer consistency.
- Spice It Up – Add a pinch of red pepper flakes for a little heat.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5
- Protein: 8g
- Cholesterol: 45mg