Description
This soothing Garlic Potato Soup is the perfect restorative dish for a hangover, combining the gentle flavors of caramelized onion, roasted and fresh garlic, and tender potatoes in a creamy, comforting broth. Enhanced with fresh parsley and optional toppings like croutons and grated cheese, this easy soup provides nourishment and warmth in just 40 minutes.
Ingredients
Scale
Base Ingredients
- 1 small onion, diced
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 1 tsp salt, divided
- 4 cups vegetable broth
- 4 large potatoes, peeled and cut into large pieces
- 1 large head roasted garlic
- 1 tbsp fresh chopped parsley
- 1/4 tsp freshly ground black pepper
Optional Toppings
- Croutons
- Grated cheese
- Chopped parsley
Instructions
- Prepare Ingredients and Build the Aromatic Base: Peel and cut the potatoes into 1-inch chunks, 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 shimmering. Add the diced onion and cook for about 8 minutes, stirring occasionally, until soft and translucent to develop natural sweetness. Add the minced garlic and 1/2 teaspoon salt, stirring constantly for about 1 minute until fragrant, making sure the garlic does not brown to avoid bitterness.
- Build the Soup Base and Cook Potatoes: Pour in the vegetable broth and bring to a boil over high heat. Add potato chunks, remaining 1/2 teaspoon salt, and fresh chopped parsley. Reduce heat to medium-low and simmer uncovered for 15-20 minutes until the potatoes are tender and easily pierced with a fork, allowing the potatoes to absorb the flavors.
- Add Roasted Garlic and Create Desired Texture: Break apart the roasted garlic head and add the soft cloves into the pot, stirring gently to distribute. For a chunky texture, remove about 1 cup of cooked potatoes with a slotted spoon, mash roughly in a bowl, and return to the pot for a naturally creamy consistency. Alternatively, for smooth soup, blend the entire pot carefully with an immersion blender until smooth.
- Season and Serve: Taste and adjust seasoning with freshly ground black pepper and additional salt if needed. Ladle hot soup into bowls and top with optional croutons and grated cheese if desired. Finish with a generous sprinkle of fresh chopped parsley for brightness. Serve warm for a nourishing, soothing hangover cure.
Notes
- Be careful not to brown the garlic when sautéing as it can develop a bitter taste.
- Adjust the texture of the soup to your preference—either chunky or smooth using an immersion blender.
- Use vegetable broth for a vegetarian-friendly version.
- Adding croutons and cheese enhances texture and richness but can be omitted for a lighter option.
- This soup stores well refrigerated for up to 3 days and can be gently reheated.
