Soothing Hangover Cure Garlic Potato Soup
The best garlic potato soup packed with roasted garlic, soft potatoes, and rich vegetable broth. This creamy and comforting soup is perfect for cold days and easy homemade meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American / Comfort Food
- Diet: Vegetarian
Ingredients
1 small onion, diced
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 teaspoon salt, divided
4 cups vegetable broth
4 large potatoes, peeled and cut into large pieces
1 large head roasted garlic
1 tablespoon fresh chopped parsley
¼ teaspoon freshly ground black pepper
Optional Toppings
Croutons
Grated cheese
Chopped parsley
Instructions
Step 1: Sauté the Onion and Garlic
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook for about 4–5 minutes, stirring occasionally, until soft and translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Step 2: Add Potatoes and Broth
Stir in the potatoes, vegetable broth, and half of the salt.
Bring the soup to a boil, then reduce heat to a simmer.
Cook for 15–20 minutes, or until the potatoes are tender.
Step 3: Add Roasted Garlic
Squeeze the roasted garlic cloves from the head into the soup.
Stir well to combine and cook for another 2–3 minutes.
Step 4: Blend the Soup
Using an immersion blender, blend the soup until smooth and creamy.
(Alternatively, carefully transfer the soup to a blender and blend in batches.)
Step 5: Season and Finish
Stir in the remaining salt, black pepper, and fresh parsley.
Taste and adjust seasoning if needed.
Step 6: Serve
Ladle the soup into bowls and top with:
crunchy croutons
grated cheese
extra chopped parsley
Serve warm.
Notes
Extra Creamy: Add a splash of cream or milk for a richer texture.
Roasted Garlic Tip: Roast garlic by wrapping a garlic head in foil with olive oil and baking at 400°F (200°C) for 35–40 minutes.
Texture Variation: Blend only half of the soup if you prefer a chunkier consistency.
Storage: Refrigerate leftovers for up to 4 days or freeze for 2 months.
