This Creamy Garlic Herb Potato Soup is like the cozy, herb-infused sweater of your soup dreams—rich, velvety, and deeply aromatic.
With slow-simmered garlic, fresh herbs, and buttery Yukon Gold potatoes, it’s the kind of bowl that soothes your soul and makes your kitchen smell like you know exactly what you’re doing.
No cheese, no gimmicks—just clean, classic flavor made modern and irresistibly spoonable.
Jump to RecipeCreamy Garlic Herb Potato Soup Ingredients
- 1 tablespoon olive oil or butter
- 1 small yellow onion, diced
- 6 cloves garlic, minced (or roasted for deeper flavor)
- 1½ pounds Yukon Gold potatoes, peeled and diced
- 4 cups vegetable broth (or chicken broth)
- ¾ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried parsley (or 1 tablespoon fresh)
- ½ teaspoon dried rosemary, crushed
- 1 cup whole milk or half-and-half
- Optional garnish: chopped chives, swirl of cream, cracked pepper, or a drizzle of herb oil
### Kitchen Tool Tips
Immersion blender
Allows you to control the texture—blend completely for a silky finish or leave some chunks for a rustic feel.
Herb stripper or kitchen shears
Makes prepping fresh thyme or parsley faster and less tedious.
Heavy-bottomed pot
Maintains even heat and prevents scorching during simmering and blending.
How to Make Creamy Garlic Herb Potato Soup
- Heat oil or butter in a large soup pot over medium heat. Sauté onion for 5 minutes until translucent. Add garlic and cook for 1–2 minutes, stirring frequently.
- Stir in potatoes, broth, salt, pepper, thyme, parsley, and rosemary. Bring to a boil, then reduce to a simmer.
- Simmer uncovered for 15–18 minutes, or until potatoes are fork-tender.
- Use an immersion blender to blend the soup until smooth (or leave it slightly chunky, if preferred).
- Stir in milk or half-and-half. Heat gently until warmed through—do not boil.
- Taste and adjust seasoning. Ladle into bowls and garnish as desired.
Nutritional Information
Per serving:
- Calories: 280
- Fat: 10g
- Carbohydrates: 39g
- Protein: 5g
- Fiber: 4g
- Sodium: 640mg
How to Serve
Top with chopped chives, a drizzle of herb-infused olive oil, or a swirl of cream for extra richness. Serve with warm, crusty bread or rosemary focaccia. Pairs beautifully with a crisp green salad or roasted veggies.
Storage
Fridge
Store in an airtight container for up to 4 days. The flavors deepen overnight.
Freezer
Freeze without dairy for best results. Add milk after reheating. Soup keeps up to 2 months.
Reheating
Warm gently on the stovetop or microwave, stirring often. Add a splash of broth or milk if it thickens too much.
FAQ
Can I roast the garlic instead?
Absolutely—roasted garlic adds a mellow, caramelized flavor. Use a whole head roasted and squeezed into the pot.
What kind of herbs work best?
Thyme, parsley, and rosemary are great, but you can also add sage or tarragon for variation.
Can I make this vegan?
Yes—use olive oil, plant-based milk, and vegetable broth. Choose a creamy oat or cashew milk for best texture.
Does this soup freeze well?
Yes, but freeze it before adding dairy to avoid separation. Add milk when reheating.
Can I add protein?
Sure! Add cooked white beans or shredded rotisserie chicken to make it more filling.
Flavor Profile Breakdown
- Herbaceous & aromatic: A fragrant mix of thyme, parsley, and rosemary
- Velvety & mild: Yukon Golds and milk create a smooth, creamy base
- Garlicky: Without overpowering—just enough for warmth and flavor
- Flexible: A great canvas for add-ins like greens, grains, or protein
Creamy Garlic Herb Potato Soup
4
servingsKeep the screen of your device on
Ingredients
1 tablespoon olive oil or butter
1 small yellow onion, diced
6 cloves garlic, minced (or roasted for deeper flavor)
1 ½ pounds Yukon Gold potatoes, peeled and diced
4 cups vegetable broth (or chicken broth)
¾ teaspoon salt, plus more to taste
½ teaspoon black pepper
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon dried parsley (or 1 tablespoon fresh)
½ teaspoon dried rosemary, crushed
1 cup whole milk or half-and-half
Optional garnish: chopped chives, swirl of cream, cracked pepper, or a drizzle of herb oil
Directions
- Heat oil or butter in a large soup pot over medium heat. Sauté onion for 5 minutes until translucent. Add garlic and cook for 1–2 minutes, stirring frequently.
- Stir in potatoes, broth, salt, pepper, thyme, parsley, and rosemary. Bring to a boil, then reduce to a simmer.
- Simmer uncovered for 15–18 minutes, or until potatoes are fork-tender.
- Use an immersion blender to blend the soup until smooth (or leave it slightly chunky, if preferred).
- Stir in milk or half-and-half. Heat gently until warmed through—do not boil.
- Taste and adjust seasoning. Ladle into bowls and garnish as desired.
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