Looking for a comforting and flavorful soup recipe? Look no further, this garlic potato soup is the perfect blend of creamy, savory, and delicious with a touch of Indian spices to take this creamy potato soup to the next level.
Why You Need To Make This Potato And Garlic Soup
This garlicky, creamy potato soup is hands down one of my favorite soups. It is a soup I re-created at home from a favorite Indian restaurant of mine. It has delicious buttery notes from the ghee, tons of flavor from the garlic and curry powder and so much creaminess from the pureed potatoes and cream.
This is a soup that will warm you up on a chilly day! Total comfort food and so easy to make.
Ingredients And Substitutions
- Yellow potatoes (Yukon gold or similar)
- Ghee. Unsalted butter can be used if you do not have ghee
- Fresh garlic
- Yellow onion
- Chicken stock: You can use chicken broth as well.
- Curry powder: This is yellow curry powder found at most grocery stores in the spice section.
- Kosher salt
- Pepper
- Heavy cream
How to Make Garlic Potato Soup
- Prep the potatoes: Peel, cube and then cook your potatoes in a large pot of boiling water until it can be easily pierced with a fork then drain.
- Saute aromatics: Saute the onions and garlic in the ghee (or butter if you do not have ghee.) until the onions are translucent and cooked down.
- Mix: Add your potatoes to the pot with the ghee then add your curry powder. You give it all a good mix so the potatoes are coated in all of the delicious flavor. Set about ¼ cup of these potato cubes aside for garnish later then add the chicken stock and salt and pepper.
- Blend: In batches, add the soup ingredients to a high powered blender and mix on medium speed until smooth. Transfer the soup to a new pot and finish blending the rest of the soup. You can also use an immersion blender to mix it together in the pot.
- Add cream: Once the soup is all blended together and smooth and creamy, add the cream, mix well and taste for any additional salt that is needed.
- Garnish with reserved curried potato cubes.
Tips and Variations
- Do not over-blend: Make sure you only blend the soup until it is just smooth. Over blending can cause the potatoes in the soup to become too gummy.
- Cut the potatoes the same size: Make sure all of your potatoes are cut to the same size so they cook evenly.
- Make it vegetarian: If you prefer to make this vegetarian, go ahead and swap out the chicken stock and use vegetable stock instead.
Storing And Leftovers
This soup is even better the next day, trust me! To store the cooked soup, allow it to fully cool then place it in an air-tight container in the fridge for up to one week.
To reheat the soup, place it in a medium pot and gently heat it on low heat until heated all the way through. I do not recommend freezing this soup since the texture of the soup can change with freezing.
More Delicious Soup Recipes You Will Love
The Most Delicious Garlic Potato Soup Recipe
Looking for a comforting and flavorful soup recipe? Look no further, this garlic potato soup is the perfect blend of creamy, savory, and delicious with a touch of Indian spices to really take it to the next level.
Servings: 6 servings
Equipment
- high powered blender or immersion blender
Ingredients
- 3 lbs Yellow potatoes Skins removed and cut into large cubes
- ½ cup Ghee
- ½ cup Heavy cream
- 7 cloves Garlic minced
- ½ cup Onion diced
- 32 oz Unsalted chicken stock
- 1 tablespoon Curry powder
- 1 teaspoon Kosher salt
- 1 teaspoon Pepper
Instructions
- Peel the skins off of your potatoes and cut them into large cubes equal sized.3 lbs Yellow potatoes
- Add your potatoes to a large pot of water along with a good pinch of salt and bring to a boil.
- Once the water is boiling, cook potatoes for about 10-15 minutes or until you can pierce the potato with a fork easily.
- Once they are cooked, drain the potatoes in a colander and set aside
- Bring your pot back to the stove and heat on medium heat.
- Add your ghee, onions and garlic and cook until the onions are translucent (about 5 minutes)½ cup Ghee, 7 cloves Garlic, ½ cup Onion
- Now add your potatoes back into the pot then the curry powder and mix them around in the mixture. Set aside ¼ cup of the potato mixture for the garnish later.1 tablespoon Curry powder
- Add your salt, pepper, chicken stock and mix well.32 oz Unsalted chicken stock, 1 teaspoon Pepper, 1 teaspoon Kosher salt
- With the back of a spoon or a potato masher, gently smash down your potatoes so they break up a bit. This helps to make sure when we pour it into the blender that the potatoes do not splash when they go in the blender.
- Now bring the soup to your blender.
- With a ladle, ladle your soup into your blender making sure to not fill it more than ¾ full (hot liquids expands when mixed). You may have to do this in batches depending on the size of your blender. Immersion Blender: If you are using an immersion blender just mix it well in the pot until smooth.
- Once your blender is ¾ full, place lid on tightly and place a towel over top of that and turn on low and increase the speed to medium for 2-3 minutes or until it is silky smooth.
- Return your soup to the pot and bring back to the stove over low heat.
- Now you are going to add your cream and mix it in.½ cup Heavy cream
- Taste for any additional salt that is needed.
- Let your soup cook over low heat with the cream for a few minutes to let the flavors come together.
- Ladle soup into bowls or cups and top with reserved potato mixture for garnish.
Nutrition
Calories: 443kcal | Carbohydrates: 49g | Protein: 10g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 625mg | Potassium: 1186mg | Fiber: 6g | Sugar: 5g | Vitamin A: 313IU | Vitamin C: 47mg | Calcium: 61mg | Iron: 3mg
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
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