Garlic Potato Soup

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.

1. 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. 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.
3. 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. 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.
5. 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.
6. 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

• Corn Chowder
• Baked Potato Soup
• Zuppa Toscana Soup
• Cheddar Cheese Potato Soup

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