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Creamy Garlic and Potato Soup*


Creamy garlic and potato soup…is there ever a bad time to serve it? Nah! When my kids and I were in Bratislava over Christmas, we had the most amazing garlic soup! LOTS of garlic and local paprika! So today felt like a great day to recreate in our kitchen…yum.

This recipe, adapted courtesy of The Spruce Eats website, was awesome. What we loved most is that it’s a pretty quick meal to make and you probably already have all the ingredients on hand anyway. So go ahead and try it for yourself and don’t forget the croutons!


Measurement Conversion Chart

  • 5 small potatoes peeled and cubed
  • 1 red onion
  • 1 leek
  • 1 shallot (raw), chopped
  • 3 garlic cloves, chopped
  • 1 green onion, chopped
  • 1 teaspoon spicy paprika
  • 5 cup(s) chicken stock
  • 3 bay leaves
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • pinch salt and pepper to taste
  • 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
  • 1 tablespoon butter
  • 1 tablespoon, crème fraîche or fresh cream
  • 1 squeeze lemon
  • Garnish: parsley, croutons and grated cheese
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 10min
  • Cook40min
  • Meal Time Lunch
  • Serves 4


  1. Bring chicken stock to a boil. Add balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
  2. Chop potatoes, onions, leeks, garlic, and shallots and saute with olive oil over high heat for roughly 3 minutes.
  3. Add vegetable mixture to the boiling stock and continue cooking on low heat for 25 minutes.
  4. Near the end of cook time (ten minutes), remove the bay leaves.
  5. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.
  6. Add milk and cream to the mixture in the blender. Blend to desired consistency.
  7. Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
  8. Finish off with the final sprig of parsley, croutons, and grated cheese and serve in a bowl.

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