Garlic Soup
Garlic Soup is a warm, effortless dish perfect for cozy nights or meal prep. This velvety soup is a must-try. Make this Italian garlic soup, share with loved ones, and enjoy the comforting flavors!
Ingredients
For the Soup:
- 2 small heads garlic or 1 large, ~12–15 cloves
- 2 medium potatoes 400g, peeled and diced
- 1 large onion 150g, chopped
- 1 large leek 150g, chopped
- 7 cups 1.7L chicken stock
- ½ tsp dried thyme leaves
- ½ cup 120ml heavy cream
- ½ cup 120ml olive oil
- Salt and pepper to taste
For the Garnish:
- 6 slices rustic bread diced
- Olive oil for frying
- 1 cup 30g chopped fresh parsley
Instructions
Sauté the Aromatics
- In a heavy pot, I heat ½ cup olive oil over medium heat. I add 1 chopped onion, 1 chopped leek, and ½ tsp dried thyme, cooking gently for 5–7 minutes until soft, building a flavorful base for this Italian garlic soup.
Cook the Garlic
- I add 2 small whole garlic heads (unpeeled), reduce heat to low, and cook for 15 minutes, letting the garlic sweeten without browning for a mellow Garlic Soup.
Simmer with Potatoes
- I add 2 diced potatoes and 7 cups chicken stock, season with salt and pepper, and simmer for 25–30 minutes until the potatoes are tender, creating a rich base for this cozy garlic soup.
Blend with Cream
- I remove the garlic heads (optional) or blend them in for extra flavor. I stir in ½ cup heavy cream off the heat to avoid curdling, then blend with an immersion blender or in batches for a silky Garlic Soup, filling the blender only halfway to prevent spills.
Make Croutons
- In a frying pan, I heat olive oil over medium-low, add diced rustic bread, and fry until golden and crisp, about 5 minutes, seasoning lightly with salt for this velvety soup.
Serve and Garnish
- I ladle the warm soup into bowls, top with crispy croutons and 1 cup chopped parsley, and serve with crusty bread.