Smooth Creamy Garlic and Potato Soup

Here is my favorite creamy garlic and potato soup recipe, with tender potatoes, rich cream, plenty of garlic, and simple seasonings that come together for the perfect comfort food bowl.

This soup is what I reach for on cold Portland evenings when my family needs something warm and satisfying. I always make a big batch because it tastes even better the next day, and leftovers make such an easy lunch.

What Kind of Potatoes Should I Use?

For this creamy garlic and potato soup, you’ll want to stick with either russet or Yukon gold potatoes as mentioned in the recipe. Russets are great because they break down easily when cooked, creating that naturally thick and creamy texture without needing to add cream. Yukon golds have a buttery flavor and also mash well, though they’ll hold their shape a bit more than russets. Both varieties will give you a satisfying, hearty soup that’s perfect for cold days. Just make sure to peel and chop them into similar-sized pieces so they cook evenly.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Whole head of garlic: I know it sounds like a lot, but don’t skip the garlic – it’s what makes this soup special! If you’re worried about the intensity, you can start with half a head and add more to taste. Roasted garlic also works great and gives a milder, sweeter flavor.
• Russet or Yukon gold potatoes: Both work perfectly, but you can use red potatoes too. Just keep in mind that russets will break down more and create a naturally thicker soup, while waxy potatoes like red or Yukon will hold their shape better.
• Vegetable stock: Chicken stock works just as well if that’s what you have on hand. You can even use all water with a couple of bouillon cubes, though the flavor won’t be quite as rich.
• Dried thyme: Fresh thyme is great if you have it – use about 1 tablespoon of fresh leaves. Dried oregano or rosemary can work in a pinch, but use a bit less since they’re stronger.
• Carrot and celery: These add nice flavor to the base, but if you’re missing one or both, the soup will still turn out fine. You could add a chopped bell pepper or parsnip instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making garlic and potato soup is rushing the garlic cooking process, which can lead to bitter, burnt flavors – instead, cook those garlic cloves low and slow until they’re golden and fragrant, which usually takes about 8-10 minutes.

Another common error is not cooking the potatoes long enough before blending, so make sure they’re completely fork-tender before you puree, otherwise you’ll end up with a lumpy, uneven texture.

To avoid a watery soup, use starchy potatoes like russets or Yukon golds as listed, and don’t add all the liquid at once – start with less and gradually add more until you reach your desired consistency.

Finally, always taste and adjust your seasoning at the end since potatoes can absorb a lot of salt, and remember to remove that bay leaf before serving to avoid any unpleasant surprises.

What to Serve With Garlic and Potato Soup?

This rich, garlicky soup is perfect with some crusty bread or warm dinner rolls for dipping and soaking up all those creamy flavors. I love serving it alongside a simple mixed greens salad with a light vinaigrette to balance out the heartiness of the potatoes. For a more filling meal, try pairing it with a grilled ham and cheese sandwich or some crispy bacon on the side. The soup also works great as a starter before roasted chicken or pork chops, since the garlic flavors complement most main dishes really well.

Storage Instructions

Store: This creamy garlic and potato soup keeps really well in the fridge for up to 5 days in an airtight container. The flavors actually get even better after a day or two, so it’s perfect for meal prep. I like to make a big batch on Sunday and enjoy it throughout the week with some crusty bread.

Freeze: You can freeze this soup for up to 3 months in freezer-safe containers or bags. Just make sure to leave some room at the top since it’ll expand when frozen. I usually portion it out into individual servings so I can grab just what I need for a quick lunch.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick after storing, just add a splash of broth or water to thin it out. You can also microwave individual portions on medium power, stirring every minute or so until heated through.

Preparation Time	10-15 minutes
Cooking Time	40-45 minutes
Total Time	50-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1200
• Protein: 25-30 g
• Fat: 15-20 g
• Carbohydrates: 220-250 g

Ingredients

For the soup:

• 1 tbsp olive oil
• 1 yellow onion, chopped
• 1 small carrot, chopped
• 1 celery stalk, chopped
• 2 lb russet or yukon gold potatoes, peeled and diced
• Cloves from 1 whole head garlic, peeled
• 6 to 7 cups liquid (vegetable broth plus water to total amount)
• 1 tsp dried thyme
• 1 bay leaf
• Salt, to taste
• Black pepper, to taste

For serving:

• Minced green onion, chives, or red onion

Step 1: Sauté the Aromatics and Vegetables

• 1 tbsp olive oil
• 1 yellow onion, chopped
• 1 small carrot, chopped
• 1 celery stalk, chopped

In a large sauté or soup pot, heat the olive oil over medium heat.

Add the chopped onion, carrot, and celery, and sauté for about 5 minutes until the vegetables start to become fragrant and tender.

Step 2: Add Potatoes and Garlic

• 2 lb russet or Yukon Gold potatoes, peeled and diced
• cloves from 1 whole head garlic, peeled

Reduce the heat.

Add the peeled and diced potatoes and the garlic cloves to the pot with the sautéed vegetables.

Continue to sauté for several more minutes until the onion is completely soft.

I like to let the aromatics mingle at this stage to build a deeper flavor base for the soup.

Step 3: Simmer the Soup

• 6 to 7 cups liquid (vegetable broth plus water to total amount)
• 1 tsp dried thyme
• 1 bay leaf
• salt, to taste
• black pepper, to taste

Pour in the vegetable broth and water (enough to total 6 to 7 cups), then add the dried thyme and bay leaf.

Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to a simmer.

Slightly cover the pot and cook for about 30 minutes, or until all the vegetables are very tender.

Step 4: Purée the Soup

Remove the pot from heat.

Using a blender or an immersion blender, carefully purée the soup in batches until smooth.

Make sure to vent the blender lid to let steam escape, so you avoid any pressure buildup.

Step 5: Warm and Serve the Soup

• minced green onion, chives, or red onion

Return the puréed soup to the pot and gently reheat to serving temperature.

Taste and adjust seasoning as needed.

Serve hot, topped with minced green onion, chives, or red onion.

I like to add a generous sprinkle of fresh chives for a burst of color and freshness!

Enjoy with crusty bread if desired.