Creamy Autumn Garlic and Potato Soup

Step-by-step method

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At a glance

This creamy garlic and potato soup comes together in just 20 minutes of simmering. You're blending the soup to get that smooth, dreamy texture while keeping some whole potato pieces for a nice contrast. The beauty of this one is that you can skip the blending if you prefer a chunkier soup, and you've got flexibility with toppings—think crispy bacon, croutons, or soup pearls.

  1. 1/3

    Onion, garlic and potatoes

    Heat the butter in a pot and lightly sauté the chopped onion with pressed or minced garlic – just a few minutes is enough. Add the peeled, chopped potatoes and pour in water or stock.

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  2. 2/3

    Simmer until the potatoes are tender

    Season with salt and pepper. Cover and simmer until the potatoes are soft. Set some of the potatoes aside for garnish.

  3. 3/3

    Blend and serve

    Blend with a hand blender until smooth, then stir in the cream and blend again briefly. Serve hot, with the whole potato pieces in the soup. Garnish with parsley.

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Creamy Autumn Garlic and Potato Soup

bohynekuchyne
Active time total 25 min
Prep — Cook 25 min
7 Ingredients
3 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 7 ingredients

Adjust servings

What's in it?

654 kcal

Calories

42 g

Carbohydrates

43 g

Fats

26 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

This soup would be great even without blending, so feel free to try it both ways. For the garnish, I used a few boiled potatoes. Kids love soup pearls or croutons, which also work nicely here. Or try some crispy fried bacon instead. The soup turns out a little different every time.

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