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.
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