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Creamy Potato and Garlic Soup
Floury potatoes and crushed garlic form the base of this incredibly smooth, comforting soup. You'll blend everything together with a splash of milk to create a rich texture without heavy cream. A pinch of smoked sea salt adds a subtle, savory depth that elevates the simple ingredients. Finish your bowls with a generous handful of fresh parsley, thyme, and chives to cut through the richness. It's exactly what you want on a chilly afternoon.
Equipment
- Stovetop
- Saucepan
- Blender
Ingredients
- 50g unsalted butter
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 750g floury potatoes, peeled and cut into small cubes
- 1 litre vegetable stock
- ½ teaspoon smoked sea salt
- 125ml milk
- 4 tablespoons fresh herbs, such as parsley, thyme and chives, plus extra snipped chives to garnish
Instructions
- 1Melt the butter in a large pot over medium heat. Add the sliced onion, crushed garlic, and cubed potatoes. Cook for about 5 minutes until the onions begin to soften.
- 2Pour in the vegetable stock and season with the smoked sea salt. Bring the liquid to a boil, then lower the heat, cover the pot, and let it simmer for 30 minutes until the potatoes are completely tender.
- 3Carefully transfer the soup to a blender or food processor and process until completely smooth. Blend in batches if necessary, as hot liquid expands and can blow the lid off.
- 4Pour the blended soup back into the pot. Stir in the milk and the fresh herbs, then warm gently over low heat before ladling into bowls and garnishing with extra chives and black pepper.
Notes
- Serving: Pair this soup with warm, crusty bread rolls for a filling meal.
- Safety: When blending hot liquids, remove the center cap of your blender lid and cover it lightly with a kitchen towel to let steam escape.
- Storage: Keeps in the fridge for up to 4 days in an airtight container. Reheat gently on the stove, adding a splash of milk if it thickens too much.