Garlic Potato Soup

Servings: servings (6 cups total)

Calories: 200cal

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

5 from 1 vote

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.

Course: Dinner, Soup

Cuisine: American

Prep Time15

Cook Time45

Total Time1