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+ servings
5 from 1 vote

Garlic Lover's Potato Soup

A soup for garlic lovers.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6 bowls
Author: Ask The Food Geek


Soup Base

  • 3 tablespoon unsalted butter olive oil for dairy-free
  • 3 cloves garlic
  • 1 leek white and green parts


  • 6-7 cups broth
  • 2 heads garlic
  • 3 bay leaves
  • 1.5 teaspoon salt
  • 1.5 lbs russet potatoes peeled, cut into ½ inch cubes
  • 1 lb red potatoes unpeeled, cut into ½ inch cubes
  • 2 teaspoon fresh thyme


  • ¼ cup fresh chives
  • Black pepper
  • 4-6 cloves garlic for chips
  • 3 tablespoon oil for chips



  • Chop the leeks, peel russet potatoes, and cut the all potatoes into ½ inch cubes or so (no need to be exact).
  • Separate cloves from 1 head of garlic, peel and chop up 3 of those, to be used in the base. Peel and slice up 4-6 cloves (to make chips). Cut the tops off the other heads of garlic so the tops of the cloves are exposed (for the broth).
  • Strip thyme from stems.

Make the base

  • In a large pot, melt the butter. Add leeks and cook until soft but not browned, about 5 minutes. Add the chopped garlic and cook just for a minute or two, until it smells wonderful.

Flavor broth & simmer

  • Add broth, garlic heads (with the tops cut off), bay leaves and salt. Bring to a boil then simmer for 20 minutes.
  • Add potatoes, partially cover the pot and continue to simmer for 15-20 minutes, until the potatoes are tender.
  • Remove the garlic heads and squeeze the garlic onto a plate, using tongs. Add the squeezed garlic back into the soup. Add in thyme.
  • Remove the bay leaves. If you want some potato chunks in the soup, use a slotted spoon to remove the desired amount. Then puree the soup, and add the potatoes back in.
  • Taste and add salt or pepper if necessary. Add more broth to thin the soup, if needed. Top with chives, pepper and garlic chips.

Garlic Chips

  • Use a small frying pan and cover the bottom in a layer of oil, just enough to mostly cover the sliced garlic. Heat the oil to hot, but not smoking. Add sliced garlic to hot oil and swirl / push around to cook them evenly. After about 1 or 2 minutes, they will start to turn a light gold, watch them, because in seconds they will turn golden and after that they can turn dark gold and start to get bitter. Remove from pan at the light to meidum gold stage, then cool on paper towels.


  • Top soup with chives and garlic chips and serve.