Garlic and Herb Soup (Printable)

Aromatic garlic and herb soup with potatoes in creamy broth. Vegetarian and gluten-free in just 40 minutes.

# What You Need:

→ Vegetables

01 - 1 large onion, finely chopped
02 - 1 large leek, white and light green parts only, sliced
03 - 10 large garlic cloves, peeled and sliced
04 - 2 medium potatoes, peeled and diced

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup whole milk or unsweetened plant-based milk

→ Herbs

07 - 2 tablespoons fresh thyme leaves, chopped
08 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
09 - 1 tablespoon fresh chives, chopped

→ Fats & Seasoning

10 - 2 tablespoons olive oil
11 - Salt and pepper to taste

→ Optional Garnish

12 - 2 tablespoons grated Parmesan cheese
13 - Croutons or toasted gluten-free bread

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and leek; sauté for 4–5 minutes until softened but not browned.
02 - Add the sliced garlic and cook gently for 2–3 minutes, stirring often to avoid burning.
03 - Stir in the potatoes, thyme, and a generous pinch of salt and pepper. Sauté for 2 minutes.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Remove from heat. Stir in the milk and most of the parsley and chives, reserving a little for garnish.
06 - Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred. Adjust seasoning to taste.
07 - Ladle into bowls. Garnish with remaining herbs and, if desired, grated Parmesan and croutons.

# Expert Advice:

01 -
  • Garlic transforms into something sweet and gentle when cooked slowly, so even garlic skeptics find themselves asking for seconds.
  • It comes together in under an hour, but tastes like you've been tending a pot all afternoon.
  • The herb finish feels fresh and alive, never heavy, making it perfect before a main course or as a meal on its own.
02 -
  • Never let the garlic cook on high heat or it will turn acrid and ruin the whole pot, so keep that flame at medium and stir constantly during those critical 2 to 3 minutes.
  • Adding the milk after cooking instead of simmering it for ages keeps the soup tasting fresh and creamy rather than flat and heavy, a lesson I learned the hard way.
03 -
  • Slice your garlic rather than mincing it so you can watch it cook and pull the pot off heat the second it turns golden, giving you perfect control over the final flavor.
  • Make this soup a day ahead if you can because the flavors meld overnight and it actually tastes even better when reheated gently, a gift of a recipe that improves with time.
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