Description

This comforting garlic potato soup offers a warm, savory embrace. Tender diced potatoes are simmered in a rich, aromatic broth, deeply infused with abundant garlic and fresh parsley. A subtle hint of red pepper flakes adds a gentle warmth, creating a soothing and flavorful experience.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, finely chopped
8–10 cloves garlic, minced (about 3–4 tablespoons)
6 cups vegetable or chicken broth
4 medium potatoes (about 2 lbs), peeled and diced into 1/2-inch cubes
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Salt to taste
Freshly ground black pepper to taste
1/2 cup fresh parsley, chopped

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
Pour in the vegetable or chicken broth, then add the diced potatoes, dried thyme, and red pepper flakes (if using). Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Season the soup with salt and freshly ground black pepper to taste.
Stir in the fresh chopped parsley just before serving. Serve hot.

Notes

For a creamier soup without dairy, mash about one-third of the cooked potatoes against the side of the pot before serving.

Adjust the amount of red pepper flakes to your preferred level of spice.

Freshly chopped chives or dill can be added along with the parsley for additional fresh flavor.

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 280 kcal
Fat: 8g
Carbohydrates: 45g
Protein: 8g