This garlic potato soup recipe is thick and rich, creamy and comforting, and packed with rustic charm. Garlic, potatoes, mushrooms, and carrots add lots of flavor and texture to this hearty, rib-sticking soup.
Why this recipe works
A big steamy bowl of this easy garlic potato soup is the best remedy for chilly fingers and toes on a blustery winter’s day. It’s made entirely in one pot, start to finish, and has all the ingredients needed to keep you full.
My kids love ice fishing. They don’t have a heater in the shanty, so taking along a Thermos full of hot soup is a great way to keep the chill away as well as the hunger pangs. I love potato soup in all flavors and varieties. It’s pretty much the best invention since sliced bread. Which, might I add, pairs really well here.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
POTATOES – We’re using skin-on red potatoes, which adds to the rustic charm of this soup. They are waxy, which lends texture and structure, and don’t release as much starch as Russet potatoes, so it won’t be overly thick. If you need a substitute, I would recommend Yukon Gold potatoes, which are creamy, buttery, and hold their shape decently enough in soups. Yukon gold is a great option if you plan on blending your soup entirely. Russet potatoes can be used, but do note that they will make your soup extra thick!
GARLIC – You can use roasted garlic if preferred. This adds even more depth to the soup. I can show you how to roast garlic beforehand. You won’t regret it!
CHEESE – Living in Wisconsin means we have access to a plethora of cheeses, garlic cheese being one of my favorites. If you can’t seem to find a block of garlic cheese (or garlic and herb cheese), you can substitute it with white cheddar or yellow cheddar, or opt for Gruyere cheese for a slightly nutty taste (which pairs really well with potatoes).
ADDITIONS – Mushrooms are another flavor enhancer, giving the soup an earthy, savory profile. If you aren’t a fan of mushrooms, feel free to swap them out with 3/4 cup of chopped celery or 1 cup of leeks. Alternatively, you can omit them and replace them with an additional 1/2 cup of potatoes OR 1/2 cup of chopped carrots.
How to Make Garlic Potato Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Melt one tablespoon of the butter in a large deep sided skillet or 5-6 quart Dutch oven over medium heat. Add carrot slices and saute until their color begins to change, about 5 minutes.
- Add mushrooms and saute for two minutes. Add the remaining tablespoon of butter and the onion; sauteeing for 3-4 minutes longer. Add garlic and saute for an additional 2 minutes.
- Add potatoes and two cups of the broth; bring to a boil. Reduce the heat and simmer 15 minutes or until the vegetables are tender.
- Transfer 1 cup of the mixture to a blender or food processor and puree until smooth. You can also stick an immersion blender straight into the soup pot for 20-30 seconds for the same effect.
- Transfer contents of skillet to a saucepan (or keep in Dutch oven if you started with that). Return pureed mixture to the saucepan as well. Stir in milk and remaining broth; season with Kosher salt and black pepper. Add fresh thyme.
- Bring to a low boil for a few minutes. Reduce to a low and simmer for 15 minutes to allow the soup to thicken. Stir in garlic cheese and simmer until cheese is completely melted.
Frequently Asked Questions & Expert Tips
Absolutely. Chop and cook 4-6 slices of bacon, leaving 1 to 2 tablespoons of the fat in the skillet to replace the 1 tablespoon of butter called for to saute the vegetables in, though you’ll probably still want the other 1 tablespoon of butter when adding the onion. Remove bacon from the skillet and set aside. Add the bacon to the soup towards the end. If you plan on blending your soup entirely, do so before adding the bacon.
I wouldn’t recommend freezing this soup due to the dairy and cheese, as it can easily separate when reheated. However, you CAN freeze it, just note that the texture is truly best when fresh. Freeze in an airtight container or ziptop bag for up to 3 months. Thaw in the refrigerator overnight and rewarm it gently on the stovetop.
Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring fairly often. Be careful not to rewarm over too high of heat, as this can cause the dairy to curdle. Add a splash of broth or milk to help loosen if needed.
Serving Suggestions
Garlic potato soup reheats really well. It’s an excellent option for meal prepping lunches throughout the week, as the flavor gets even better as it sits.
Serve your soup with crusty bread or garlic bread on the side, or opt for a crisp side salad for some freshness and crunch. Optionally top with bacon crumbles, additional shredded cheese, and chopped chives.
More Potato Soup Recipes
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Garlic Potato Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 Tablespoons unsalted butter divided
- 2 medium carrots scrubbed and ends removed, sliced 1/4-inch thick
- 1 cup coarsely chopped mushrooms
- ½ cup chopped sweet onion
- 2 ½ teaspoons minced garlic about 3-4 cloves
- 4 cups chopped red potatoes scrubbed, skins left on, cut into 1/2-inch chunks
- 3 cups chicken broth divided
- 1 cup 1% milk
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Kosher salt
- 2 pinches fresh thyme leaves
- 1 ¼ cups shredded garlic flavored cheese
Things You’ll Need
- 5 qt Dutch oven 5-6 quart
- Blender or immersion blender
Before You Begin
- If you start this recipe with a Dutch oven, then you will not need to transfer the contents to a saucepan in step 5. This makes the soup a one pot meal and makes clean up a little easier.
- Thin your garlic potato soup with additional broth if desired.
- You can blend the entire soup using a blender or immersion blender if that’s how you prefer it.
- You can use roasted garlic if preferred. This adds even more depth to the soup. I can show you how to roast garlic beforehand.
Instructions
- Melt one tablespoon of the butter in a large deep sided skillet or 5-6 quart Dutch oven over medium heat. Add carrot slices and saute until their color begins to change, about 5 minutes.2 medium carrots
- Add mushrooms and saute for two minutes. Add the remaining 1 tablespoon of butter and the onion; sauteeing for 3-4 minutes longer. Add garlic and saute for an additional 2 minutes.1 cup coarsely chopped mushrooms, 1/2 cup chopped sweet onion, 2 1/2 teaspoons minced garlic
- Add potatoes and two cups of the broth; bring to a boil. Reduce the heat and simmer 15 minutes or until the vegetables are tender.4 cups chopped red potatoes
- Transfer 1 cup of the mixture to a blender or food processor and puree until smooth. You can also stick an immersion blender straight into the soup pot for 20-30 seconds for the same effect.
- Transfer contents of skillet to a saucepan (or keep in Dutch oven if you started with that). Return pureed mixture to the saucepan as well. Stir in milk and remaining 1 cup of broth; season with Kosher salt and black pepper. Add fresh thyme.1 cup 1% milk, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon Kosher salt, 2 pinches fresh thyme leaves
- Bring to a low boil for a few minutes. Reduce to a low and simmer for 15 minutes to allow the soup to thicken. Stir in garlic cheese and simmer until cheese is completely melted.1 1/4 cups shredded garlic flavored cheese
Expert Tips & FAQs
- Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring fairly often. Be careful not to rewarm over too high of heat, as this can cause the dairy to curdle. Add a splash of broth or milk to help loosen if needed.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Анна says
thank you so much for the recipe
Thomas Andrew says
Sounds (and looks) delicious. I’ve been making a new soup every week and I’m putting this recipe next on my list! Thanks!!!
Lana @ Never Enough Thyme says
This soup would be just the thing for a cold day like today. It has been drizzling rain all day with temps in the low 30’s. Just nasty out there. A bowl of this would cheer me right up!
Brenda @ a farmgirl's dabbles says
Beautiful soup, Amanda! Roasted garlic + potatoes = heaven.
Amanda says
Sounds so fabulous! Great flavor.. :)