Soothing Hangover Cure Garlic Potato Soup

I learned about this soup during my college years when my roommate swore it could cure any hangover. She’d make a big pot every Sunday morning, and honestly, I thought she was crazy. Garlic and potatoes for breakfast? No thanks.

But after one particularly rough night, I finally tried it. The warm, creamy broth with soft potatoes and that punch of garlic actually made me feel human again. Now I make it whenever anyone in the house is feeling under the weather—hangover or not. Sometimes the simplest comfort foods really do work magic.

What Kind of Potatoes Should I Use?

For this garlic potato soup, you’ll want to go with starchy potatoes like Russets or Idaho potatoes since they break down nicely and create that creamy, thick texture you’re looking for. Yukon Gold potatoes are another great option – they’re a bit waxier but still give you a smooth consistency when blended. Avoid red potatoes or other waxy varieties since they tend to stay firmer and won’t give you that comforting, velvety soup base. When you’re cutting them into chunks, don’t worry too much about making them perfectly uniform – just aim for pieces that are roughly the same size so they cook evenly.

Options for Substitutions

This simple soup is pretty forgiving when it comes to swaps and substitutions:

• Vegetable broth: Chicken broth works perfectly here if that’s what you have on hand. You can even use water with a couple of bouillon cubes, though the flavor won’t be quite as rich.
• Large potatoes: Russets are ideal for this soup since they break down nicely and create a creamy texture, but Yukon golds work too. Avoid waxy potatoes like red potatoes as they won’t give you that smooth, comforting consistency.
• Roasted garlic: If you don’t have time to roast a whole head of garlic, you can add 2-3 extra fresh minced cloves and cook them a bit longer with the onions. The flavor will be sharper but still delicious.
• Fresh parsley: Dried parsley works in a pinch – just use about 1 teaspoon instead of the tablespoon. Fresh chives or green onion tops also make nice alternatives.
• Olive oil: Any neutral cooking oil like vegetable or canola oil will work fine. You could even use a bit of butter for extra richness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making garlic potato soup is rushing the onion and garlic cooking process – you want to sauté them low and slow until they’re soft and fragrant, not browned or burnt, which can make your soup taste bitter.

Another common error is cutting your potatoes too small, as tiny pieces will break down completely and turn your soup into a gluey mess instead of having nice chunky texture.

Don’t forget to roast your garlic head ahead of time (it takes about 45 minutes in the oven), and when blending, only puree about half the soup if you want some texture, or go full smooth if that’s your preference.

Finally, taste and adjust your seasoning at the end since the vegetable broth and roasted garlic will add their own saltiness to the mix.

What to Serve With Garlic Potato Soup?

This hearty garlic potato soup is perfect on its own, but I love serving it with some crusty bread or warm dinner rolls to soak up all that garlicky goodness. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup without being too heavy on your stomach. If you’re really feeling rough, try pairing it with some plain crackers or toast – they’re gentle and won’t overwhelm your system. For a more substantial meal, grilled cheese made with mild cheese like American or Swiss works great for dipping.

Storage Instructions

Refrigerate: This comforting soup keeps really well in the fridge for up to 5 days in an airtight container. I actually think it tastes even better the next day after all those garlic flavors have had time to meld together. Perfect for having ready when you need that hangover cure!

Freeze: You can freeze this soup for up to 3 months, though the texture of the potatoes might change slightly and become a bit more grainy. I like to freeze it in individual portions so I can grab just what I need for a quick meal.

Warm Up: Heat it 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 vegetable broth or water to thin it out. You can also microwave individual portions, just stir halfway through heating.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 800-950
• Protein: 14-18 g
• Fat: 28-34 g
• Carbohydrates: 130-150 g

Ingredients

For the soup:

• 1 small onion (diced into 1/2-inch pieces)
• 4 garlic cloves (freshly minced for best flavor)
• 1 large head roasted garlic (or pre-roasted from the store to save time)
• 2 tbsp extra virgin olive oil (I use Carapelli)
• 4 cups vegetable broth
• 1 tsp salt, divided
• 1 tbsp fresh chopped parsley
• 1/4 tsp freshly ground black pepper (freshly ground preferred)
• 4 large potatoes (peeled and cut into 1-inch chunks)

For garnish (optional):

• Chopped parsley
• Croutons (optional but recommended for extra crunch)
• Grated cheese (optional, adds richness and creaminess)

Step 1: Prepare Ingredients and Build the Aromatic Base

• 1 small onion
• 2 tbsp extra virgin olive oil
• 4 garlic cloves
• 1/2 tsp salt

Peel and cut the potatoes into 1-inch chunks, then dice the onion into 1/2-inch pieces and mince the fresh garlic cloves.

Heat the olive oil in a large pot over medium heat until it shimmers.

Add the diced onion and cook for about 8 minutes, stirring occasionally, until it becomes soft and translucent.

This slow cooking develops the onion’s natural sweetness, which forms the flavor foundation of the soup.

Once softened, add the minced fresh garlic and 1/2 teaspoon of salt, stirring constantly for about 1 minute until fragrant—be careful not to let the garlic brown, as this will make it bitter.

Step 2: Build the Soup Base and Cook Potatoes

• 4 cups vegetable broth
• 4 large potatoes
• 1/2 tsp salt
• 1 tbsp fresh chopped parsley

Pour in the vegetable broth and bring it to a boil over high heat, then add the prepared potato chunks along with the remaining 1/2 teaspoon of salt and the fresh chopped parsley.

Once the liquid returns to a gentle simmer, reduce the heat to medium-low and let it simmer uncovered for 15-20 minutes, until the potatoes are completely tender and easily pierced with a fork.

This simmering time allows the potatoes to absorb the flavors from the broth while softening enough for blending or mashing.

Step 3: Add Roasted Garlic and Create Desired Texture

• 1 large head roasted garlic
• cooked potato mixture from Step 2

Once the potatoes are tender, break apart the roasted garlic head and add the soft cloves directly to the pot, stirring gently to distribute them throughout.

For a chunky, rustic texture that’s perfect for a hangover cure, remove about 1 cup of the cooked potatoes using a slotted spoon, mash them in a bowl until roughly broken down, and return them to the pot—this creates a naturally creamy consistency without needing cream.

Alternatively, for a completely smooth soup, carefully blend the entire pot using an immersion blender until you reach your desired consistency.

I prefer the chunky version since it feels more nourishing and the texture is easier on a queasy stomach.

Step 4: Season and Serve

• 1/4 tsp freshly ground black pepper
• Croutons
• Grated cheese
• Chopped parsley

Taste the soup and adjust seasoning with the freshly ground black pepper, adding more salt if needed.

Ladle the hot soup into bowls and top with optional croutons for crunch and grated cheese for richness if desired.

Finish each bowl with a generous sprinkle of fresh chopped parsley for brightness and a final pop of color.

The warm, garlicky broth combined with the soft potatoes and tender roasted garlic cloves makes this the ultimate restorative meal.