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
Scale
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