Garlic and Herb Soup (Printable Version)

Aromatic blend of mellow garlic, potatoes, and fresh herbs in a creamy vegetable broth. Ready in 40 minutes.

# What You'll Need:

→ Vegetables

01 - 1 large onion, finely chopped
02 - 1 large leek, white and light green parts only, sliced
03 - 10 large garlic cloves, peeled and sliced
04 - 2 medium potatoes, peeled and diced

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup whole milk or unsweetened plant-based milk

→ Herbs

07 - 2 tablespoons fresh thyme leaves, chopped
08 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
09 - 1 tablespoon fresh chives, chopped

→ Fats and Seasoning

10 - 2 tablespoons olive oil
11 - Salt and pepper, to taste

→ Optional Garnish

12 - 2 tablespoons grated Parmesan cheese or vegan alternative
13 - Croutons or toasted gluten-free bread

# How-To Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and leek; sauté for 4-5 minutes until softened but not browned.
02 - Add the sliced garlic and cook gently for 2-3 minutes, stirring often to avoid burning.
03 - Stir in the potatoes, thyme, and a generous pinch of salt and pepper. Sauté for 2 minutes.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until potatoes are tender.
05 - Remove from heat. Stir in the milk and most of the parsley and chives, reserving a little for garnish.
06 - Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred. Adjust seasoning to taste.
07 - Ladle into bowls. Garnish with remaining herbs and, if desired, grated Parmesan and croutons.

# Expert Advice:

01 -
  • The slow cooking process transforms garlic from sharp to surprisingly sweet and mellow, creating a flavor that even garlic-skeptics appreciate.
  • Its a back-pocket recipe that feels elegant enough for guests but requires just simple pantry staples you likely already have.
02 -
  • The key to this soups flavor is cooking the garlic slowly and gently, as browning it even slightly can introduce bitterness thats nearly impossible to fix.
  • If using a countertop blender instead of immersion, allow the soup to cool slightly before blending, and work in batches, covering the lid with a towel to prevent hot soup explosions.
03 -
  • For an even silkier texture, peel your potatoes and then rinse them after cutting to remove excess starch, resulting in a soup that doesnt become gluey when blended.
  • Reserve a spoonful of the sautéed garlic, leeks and onions before adding the broth, then use it as a garnish on top for visual interest and textural contrast.
Go Back