Creamy Garlic Potato Soup Recipes

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CREAMY GARLIC POTATO SOUP



Creamy Garlic Potato Soup image

Make and share this Creamy Garlic Potato Soup recipe from Food.com.

Provided by datadoll

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 small carrots, diced
2 small celery ribs, diced
1/4 medium onion, diced
2 medium potatoes, diced
14 ounces roasted garlic seasoned chicken broth
1 1/4 cups cream
salt
fresh coarse ground black pepper

Steps:

  • Melt butter in heavy bottomed pan. While butter is melting cut up vegetables.
  • Saute carrots and for 2 minutes. Add celery and saute for 2 minutes longer. Add onion and saute until onions are clear. Add the potatoes and chicken broth. Bring to a boil, reduce heat and simmer until potatoes are cooked. Do not overcook the potatoes.
  • Add salt and course ground pepper to taste. Stir in cream and heat until steamy, almost boiling.
  • Serve with saltines.

Nutrition Facts : Calories 764.2, Fat 59.2, SaturatedFat 36.6, Cholesterol 196.3, Sodium 861.7, Carbohydrate 49.1, Fiber 6.5, Sugar 5.6, Protein 12.6

ROASTED GARLIC POTATO SOUP



Roasted Garlic Potato Soup image

Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. -Misty Brown, Glendale Heights, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

1 whole garlic bulb
1-1/2 teaspoons plus 2 tablespoons butter, divided
2 pounds potatoes (about 6 medium), peeled and cubed
2 medium onions, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups vegetable broth, divided
4-1/2 teaspoons all-purpose flour
1/2 cup milk

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.

Nutrition Facts : Calories 206 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 892mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

ROASTED GARLIC POTATO SOUP



Roasted Garlic Potato Soup image

A stick to your ribs meal! Serve with cheese, bacon or herbs.

Provided by KATMAC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

6 potatoes, peeled and cut into 1 inch pieces
2 tablespoons olive oil, divided
½ teaspoon ground black pepper
1 onion, chopped
6 cloves garlic, peeled
3 cups chicken broth
1 cup water
1 cup whole milk
salt to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
  • In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
  • Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 42.9 g, Cholesterol 4.1 mg, Fat 6.1 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 479.4 mg, Sugar 4.6 g

GARLIC POTATO SOUP (ANOTHER ONE)



Garlic Potato Soup (Another One) image

From America's Test Kitchen and I quote them "A garnish is essential to add crunch and flavor to this soup. We like garlic chips, but crisp bacon bits, fried leeks, or garlic croutons are good options, too. A potato masher can be used instead of an immersion blender to mash some of the potatoes right in the pot, though the consistency will not be as creamy. If leeks are not available, substitute an equal amount of yellow onion. The test kitchen prefers the soup made with chicken broth, but vegetable broth can be substituted.

Provided by SweetSueAl

Categories     Potato

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons unsalted butter
1 medium leek, white and light green parts halved lengthwise, washed, and chopped small (about 1 cup)
3 garlic cloves, medium, minced (or pressed through a garlic press or about 1 tablespoon)
2 heads garlic, rinsed, papery skins removed and top third of heads cut off and discarded
6 -7 cups low sodium chicken broth (start with 6 cups and use extra cup to thin soup, if needed)
2 bay leaves
table salt
1 1/2 lbs russet potatoes, peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
1 lb Red Bliss potatoes, cut into 1/2-inch cubes (unpeeled)
1/2 cup heavy cream
1 1/2 teaspoons minced fresh thyme leaves
ground black pepper
1/4 cup minced fresh chives
3 tablespoons olive oil
6 medium garlic cloves, sliced thin lengthwise
table salt

Steps:

  • Melt butter in Dutch oven over medium heat. When foaming subsides, add leeks and cook until soft (do not brown), 5 to 8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
  • Add garlic heads, broth, bay leaves, and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes.
  • Add potatoes and continue to simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
  • Discard bay leaves. Remove garlic heads; using tongs or paper towels, squeeze garlic heads at root end until cloves slip out of their skins. Using fork, mash garlic to smooth paste in bowl.
  • Stir cream, thyme, and half of mashed garlic into soup; heat soup until hot, about 2 minutes. Taste soup; add remaining garlic paste if desired.
  • Using immersion blender, process soup until creamy, with some potato chunks remaining.
  • Alternatively, transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth. (Process more potatoes for thicker consistency.)
  • Return puree to pot and stir to combine, adjusting consistency with more broth if necessary. Season with salt and pepper and serve, sprinkling each portion with chives and garlic chips.
  • For Garlic Chips.
  • Heat oil and garlic in 10-inch skillet over medium-high heat. Cook, turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels; discard oil. Sprinkle lightly with salt.

CREAMY GARLIC SOUP



Creamy Garlic Soup image

While this soup simmers, the great garlicky aroma will fill your kitchen! We love the toasted garlic bread floating on top of a rich and creamy bowlful. It would be a terrific first course for most any meal.

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

6 garlic cloves, minced
1 tablespoon olive oil
8 cups chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
3 egg yolks
1/2 cup half-and-half cream
8 slices frozen garlic bread, thawed and toasted
Grated Parmesan cheese

Steps:

  • In a large saucepan, cook and stir the garlic in oil over low heat for 1 minute or until lightly browned. Stir in the broth, salt, pepper, thyme and rosemary; simmer, uncovered, for 1 hour. , Strain broth and return to the pan. In a small bowl, whisk egg yolks and cream. Stir in 1/2 cup hot broth. Return all to the pan, stirring constantly. Cook and stir over medium heat until soup reaches 160° (do not boil). Top each serving with a slice of garlic bread; sprinkle with cheese.

Nutrition Facts :

CREAM OF GREEN GARLIC AND POTATO SOUP



Cream of Green Garlic and Potato Soup image

Green garlic, as I've come to learn relatively late in life, makes one heck of a good soup. It's flavor, once simmered slowly with potatoes and a bit of pork, is somewhere right in the middle between raw garlic and sweet caramelized onions.

Provided by Chef John

Categories     Potato Soup

Time 1h30m

Yield 4

Number Of Ingredients 9

4 russet potatoes, peeled and chopped into equal-sized chunks
3 cups chopped green garlic, white and light green parts only
1 tablespoon olive oil
2 ounces minced prosciutto
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 quart chicken broth, or more as needed
½ cup heavy whipping cream
2 tablespoons chopped fresh chives for garnish

Steps:

  • Place potatoes in bowl of water. Set aside.
  • Soak green garlic in a bowl of water to remove dirt or sand. Drain and set aside.
  • Heat olive oil in a skillet over medium heat; cook and stir minced prosciutto until it begins to sizzle, about 2 minutes. Add green garlic and continue to cook, stirring frequently. Do not let the garlic brown. Season with salt, black pepper, and cayenne pepper; cook and stir for 1 to 2 more minutes.
  • Mix chicken broth into green garlic mixture and bring to a simmer. Reduce heat to low, cover and cook for 30 minutes.
  • Remove potatoes from the bowl of water and add them to the garlic and broth mixture. Cook until potatoes are tender and easily smashed against the side of the pot, about another 30 minutes. Add broth as needed.
  • Transfer potato chunks and some green garlic chunks to a blender with about 1/2 cup cooking liquid. Puree until smooth, adding more cooking liquid as needed.
  • Stir blended potato mixture back into the pot; stir in heavy cream. Cook over medium-high heat until cream is warmed through, about 5 minutes. Season with salt and black pepper to taste. Garnish with fresh chopped chives.

Nutrition Facts : Calories 354.1 calories, Carbohydrate 48.2 g, Cholesterol 37.9 mg, Fat 14.3 g, Fiber 5.9 g, Protein 9.4 g, SaturatedFat 5.7 g, Sodium 1266.3 mg, Sugar 5.3 g

CREAMY POTATO SOUP RECIPE BY TASTY



Creamy Potato Soup Recipe by Tasty image

Here's what you need: large potatoes, garlic, milk, butter, crouton, parmesan cheese, chili flake, salt, pepper

Provided by Lilia Mikova

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 9

2 large potatoes, peeled and cubed
2 cloves garlic
½ cup milk
butter, knob
crouton
parmesan cheese, to taste
chili flake, to taste
salt, to taste
pepper, to taste

Steps:

  • Put potatoes and garlic cloves in a saucepan. Cover with boiling water and boil until soft. Once softened, blend into a puree, covering ⅔ of the potato/garlic mixture with water and blending until smooth.
  • Add milk, salt, and pepper to taste and blend to desired consistency.
  • Pour soup back into saucepan and add the butter, stirring until it melts.
  • Pour into a bowl and top with croutons, chilli flakes and parmesan to taste.
  • Serve.

Nutrition Facts : Calories 148 calories, Carbohydrate 30 grams, Fat 1 gram, Fiber 2 grams, Protein 4 grams, Sugar 4 grams

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