Warming, savory and delicious, this creamy garlic and potato soup is just the right dish for a chilly fall dinner. This version is vegetarian, but substituting in a plant-based milk instead of cream can easily convert it to a vegan dish.
Creamy Garlic & Potato Soup
Ingredients:
- 2 Tbsp olive oil or butter (your choice)
- 1 large onion, chopped
- 8–10 cloves garlic, minced (or more if you love garlic!)
- 4 medium Yukon gold or russet potatoes, peeled and diced
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (like oat or almond) or heavy cream
- Salt and black pepper to taste
- Optional: ½ tsp dried thyme or rosemary
- Optional toppings: chopped chives, croutons, shredded cheese (vegan or dairy)
Instructions:
- Sauté aromatics
In a large pot, heat olive oil or butter over medium heat. Add chopped onion and cook until translucent (about 5 minutes). Add garlic and cook for another 2–3 minutes until fragrant. - Add vegetables
Stir in potatoes, carrot, and celery. Cook for 5 minutes, stirring occasionally. - Simmer
Pour in vegetable broth. Add salt, pepper, and herbs if using. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are soft. - Blend
Use an immersion blender to puree the soup until smooth. (Or carefully transfer to a blender in batches.) - Make it creamy
Stir in plant-based milk or cream. Simmer for another 5 minutes. Adjust seasoning to taste. - Serve
Ladle into bowls and top with chives, croutons, or cheese if desired
