As Virginia Woolf says, “Soup is cuisine’s kindest course.” There’s something comforting about a bowl of soup and grilled cheese on a wintery day. I’ve tried numerous variations of creamy garlic soup and the recipe by Recipe30 is my favorite. If you prefer a lighter version, try Recipe30’s version. If you prefer a heartier version, try mine. I simply thickened the soup by adding more potatoes and decreasing the amount of broth. When you pair it with your favorite grilled cheese, I promise it’s a hug in every bite.
key ingredients
- Fresh Garlic: I say a Hail Mary every time I see someone use the pre-packaged jarred chopped garlic from jars. It really makes a huge difference when you used freshly chopped garlic. If you hate chopping garlic, try using one of the mini choppers like this one.
- Leeks: If you’ve never prepped leeks before, here’s a great tutorial video on how to prep leeks.
- Potatoes: If you prefer a lighter version of the soup, decrease the amount of heavy cream and replace it with about a cup of potatoes. Potatoes are a healthier alternative to thickening soups.
key steps
- Sauté Aromatics: Sauté the onions, leeks and thyme over medium heat until they become soft and the onions become translucent. Then turn down the heat to low and add the chopped garlic. Stir frequently to prevent the garlic from browning.
- Blend: When transferring the garlic soup to a blender, make sure the soup is either cooled or lift the fill cap of the blender lid slightly to let the steam escape from the blender jar. If you have an immersion blender, you can blend the soup directly in the pot. Also, make sure not to over blend the soup since it has potatoes in it. If you over blend potatoes, you’ll end up with a gluey consistency for the soup.
- Croutons: You can make the croutons while the garlic soup is simmering. I usually make a batch every week for my salads and soups. Croutons are best when made with stale bread that’s been sitting out for a day or two. If you want to make the croutons garlicky too, then brush the bread with some olive oil and then rub it with a fresh garlic clove that’s been sliced in half. You can also mix the croutons with the garlic confit oil before baking them in the oven. Substitution: I prefer a crusty bread like a baguette or a sourdough for croutons but if you’re in a pinch, sliced sandwich bread work well too.
Creamy Garlic Soup
Ingredients
Garlic Soup
- 4 cups Russet potatoes diced
- 3/4 cup garlic chopped
- 2 cups leeks washed and chopped into half moon slivers
- 6 cups unsalted chicken stock
- 1/2 tsp dried thyme
- 2 tbsp unsalted butter
- 1/3 cup olive oil for soup
- 1/3 cup chopped parsley
- 3/4 cup heavy cream
- salt + freshly cracked black pepper to taste
Croutons
- 1 loaf of sourdough 1-2 day old
- 1/4 cup extra virgin olive oil
- 1 tsp fine sea salt
- freshly cracked black pepper
Instructions
Garlic Soup
- Heat a heavy pot over medium heat. I used a dutch oven for this recipe. Add olive oil and butter to the pot. Once the butter is melted, add the onions, leek and dried thyme and sauté gently for about 8-10 minutes until the onions turn translucent. Then add the garlic and sauté for another 3 minutes, stirring frequently. Make sure to not let any of the ingredients brown too much so adjust your heat as needed.
- Add the potatoes and chicken stock to the pot and close it with a lid. Simmer for about 30 minutes.
- Add the cream and parsley to the soup and stir well. Then pour the soup carefully into a blender and blend until you get a smooth consistency. Season with salt and freshly cracked pepper.
- For garnish, sprinkle some chopped parsley on top and add the croutons.
Croutons
- Preheat oven to 400°F.
- Dice the bread into 1 x 1/4 inch cubes. Transfer the cubes of bread into a large bowl.
- Add the seasonings to the bowl of croutons and mix everything with your hands.
- Transfer the croutons to a lined baking sheet.
- Bake in the oven for approximately 15 minutes until the croutons turn golden brown.
