Creamy Garlic Herb Potato Soup
If you love the flavor of roasted garlic and fresh herbs, this is the homemade soup for you. It’s thick, creamy, and absolutely packed with cozy, comforting flavor. Ideal for cold nights when you want an easy soup that still feels like a little treat. A true weeknight winner.
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 1/2 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 to 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 to 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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