White Garlic Soup Recipe

This creamy potato soup is the ultimate comfort food, blending the subtle sweetness of onions and garlic with the richness of heavy cream to create a bowl of pure coziness. As I savor each spoonful, the garnish of fresh thyme adds just the right pop of brightness, taking the flavor to a whole new level.

How much I adore this White Garlic Soup! It combines the rich aroma of garlic with the comforting essence of a creamy soup.

By sautéing minced garlic and chopped onion in a mix of olive oil and unsalted butter, the flavors deepen. Then russet potato, added for texture, gives the soup a lovely body without being heavy.

A touch of cream at the end makes it seem playful and luxurious. I think it’s irresistible, and the fresh thyme leaves I scattered on top seemed to elevate it even more.

White Garlic Soup Recipe Ingredients

• Olive Oil: Heart-healthy fat; rich in antioxidants.
• Garlic: Boosts immunity; adds savory depth.
• Russet Potato: Provides creamy texture; rich in carbohydrates.
• Chicken or Vegetable Broth: Flavorful base; hydrates and nourishes.
• Heavy Cream: Adds richness; source of healthy fats.
• Fresh Thyme Leaves: Adds aromatic flavor; antibacterial properties.

White Garlic Soup Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 large onion, chopped
• 6 cloves garlic, minced
• 1 large russet potato, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh thyme leaves or parsley for garnish
• Croutons (optional)

How to Make this White Garlic Soup Recipe

1. In a large pot, over medium heat, combine the olive oil and butter and heat until the butter is melted.

2. Add the diced onion and cook until softened and translucent, about 5 minutes.

3. Add the finely chopped garlic and cook for another 1-2 minutes, until you can smell the fragrance.

4. Combine the diced potato with the onion and garlic in the pot, and stir.

5. Add the chicken or vegetable broth and heat until the mixture reaches a rolling boil.

6. Lower the heat to a simmer, cover the pot, and cook until the potatoes are soft, approximately 15 to 20 minutes.

7. Blend the soup until smooth using an immersion blender. If you don’t have one, you may carefully transfer the soup to a blender in batches, blending it until smooth, and returning it to the pot before serving.

8. Combine the heavy cream and seasoning of salt and pepper to taste.

9. Warm the soup gently, over low heat, until it is warmed through. Stir it occasionally.

10. Serve warm, decorated with fresh thyme leaves or parsley and croutons if desired.

White Garlic Soup Recipe Equipment Needed

1. Large pot
2. Wooden spoon or heat-resistant spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Immersion blender or standard blender
8. Ladle
9. Serving bowls

FAQ

• Can I make this soup vegetarian or vegan?Absolutely! The recipe can be made vegetarian by using vegetable broth. To make it vegan, replace the butter with additional olive oil and substitute the heavy cream with a plant-based cream alternative.
• Can I use a different type of potato?You can indeed replace the russet potato with Yukon Gold or another variety, but the texture may vary slightly.
• How can I thicken the soup?The soup will be thickened by the potato, but if you want it to be more thick, you can let it simmer a while longer, or blend part of it and return it to the pot.

  Blending takes some time.

• Is it possible to freeze this soup?The soup can be frozen, yes. It should be allowed to cool completely before being transferred to airtight containers. Keep in mind that the texture may change slightly because of the cream.
• Can I use pre-minced garlic or garlic powder?The best flavor comes from fresh garlic, and that is what I use. If you use pre-minced garlic, there is no way you can get the flavor of the fried garlic with the oil to drench the whole dish. If you use garlic powder, which I do not recommend, you will only get the artificial flavor of garlic that powdered spices give.
• How long can I store leftovers?Soup that remains can be kept in the fridge for 3 days. To warm it, do so gently on the stovetop or in the microwave, stirring it occasionally to redistribute the heat.
• What can I use as a garnish instead of thyme or parsley?Chives, dill, or even a sprinkle of grated Parmesan can also make for tasty garnishes and serve as additional fresh herb options.

White Garlic Soup Recipe Substitutions and Variations

Use avocado oil or coconut oil instead of olive oil.
Swap out regular unsalted butter for ghee or a vegan butter substitute.
Replace russet potatoes with sweet potatoes or cauliflower for a different texture and taste.
Use coconut milk or a dairy-free cream alternative in place of heavy cream for a lighter option.
Instead of thyme or parsley, use fresh basil or chives as a garnish.

Pro Tips

1. Enhance the Flavor Base Consider adding a pinch of crushed red pepper flakes when you sauté the onions for a subtle kick of heat, or a dash of smoked paprika for a smoky undertone.

2. Roast the Potatoes Before adding the potatoes to the pot, try roasting them in the oven with a bit of olive oil, salt, and pepper until they are golden brown. This adds an extra layer of flavor to your soup.

3. Infuse More Aromatics Tie a bundle of fresh thyme or other herbs with cooking twine and let it simmer with the broth for a more pronounced herbal flavor. Remember to remove it before blending the soup.

4. Creamy Variation For an alternative creamy texture, substitute half of the heavy cream with Greek yogurt or sour cream. This will add a tangy flavor and a rich texture without as many calories.

5. Toppings Upgrade For a crunchy and flavorful topping, fry thin slices of garlic in olive oil until golden and sprinkle them on top of the soup. You can also use freshly grated Parmesan cheese along with the herbs for extra depth.