Calling all garlic lovers! This luscious, creamy garlic soup, will not only keep the vampires away, but it will warm you up from the inside out. This soup is oh so very easy to make, and the contrasting textures of the creamy soup and the crunchy croutons makes it utterly delightful to eat! Not only is it easy to make, but it’s made from scratch using wholesome ingredients you can feel good about feeding your family. You won’t find any preservatives or unpronounceable chemical additives in this delicious soup.
Timesaving Tip: Use peeled garlic. Look for packages of whole peeled garlic cloves in the refrigerated produce section at your market.
Make the croutons:
Cut slices of bread into ½ inch cubes.
In a large skillet, heat ¼ cup olive oil over medium heat.
When the oil is hot add the cubed bread. Fry bread cubes, stirring them often to brown them on all sides.
When the croutons are a rich golden brown remove them from the pan with a slotted spoon and transfer them to a plate lined with paper towels. Season croutons with garlic powder and set them aside for later.
For the soup:
Heat a ¼ cup olive oil in a large dutch oven pot over medium heat.
Once the oil is hot, add the chopped onion, leeks and dried thyme. Sauté until tender, about 4-5 minutes, stirring frequently to prevent burning.
Reduce heat to low and add the garlic cloves.
Cook, stirring frequently, for about 15 minutes.
Add the diced potatoes and broth to the pot.
Season with salt and pepper.
Simmer for 25-30 minutes over medium heat, until potatoes are soft, stirring occasionally.
Reduce heat and add the cream; mix well.
Remove the pot from heat. Using an emersion blender, purée the soup until smooth.
Add chopped parsley reserving some for garnish.
To serve: ladle soup into bowls and top with freshly cracked pepper, a handful of croutons and a sprinkle of chopped parsley.
A HUGE shout out to @CherokeeOwl on Telegram for this absolutely outstanding recipe! It’s easy to make from scratch and utterly delicious. I’m betting that once you try this recipe it will show up on your table often, all winter long. It has become one of my all time favorite soups to make. Healthy, delicious, and easy to make, what more could you ask for? Give this recipe a try, it won’t disappoint, I promise!
Creamy Garlic Soup With Crunchy Croutons
Equipment
- immersion blender
Ingredients
For the soup:
- ¼ cup olive oil, divided
- 1 medium onion, diced
- 1 leek, white part only, diced
- ½ tsp dried thyme
- 2 heads garlic, peeled
- 2 large potatoes, peeled and chopped
- 7 cups chicken broth
- ½ cup cream
- ½ cup fresh parsley, chopped
- 1 tsp salt
- ½ tsp pepper
For the croutons:
- ¼ cup olive oil
- 6 slices French bread, cubed
- ½ tsp garlic powder
Instructions
Make the croutons:
- Cut slices of bread into ½ inch cubes.
- In a large skillet, heat ¼ cup olive oil over medium heat.
- When oil is hot add croutons.
- Fry croutons, stirring them often to brown them on all sides.
- When croutons are a rich golden brown remove them from the pan with a slotted spoon and transfer them to a plate lined with paper towels.
- Season croutons with garlic powder and set them aside for later.
For the soup:
- Heat a ¼ cup olive oil in a large dutch oven pot over medium heat.
- Once the oil is hot, add the chopped onion, leeks and dried thyme. Sauté until tender, about 4-5 minutes, stirring frequently to prevent burning.
- Reduce heat to low and add the garlic cloves. Cook, stirring frequently, for about 15 minutes.
- Add the diced potatoes and broth to the pot. Season with salt and pepper and simmer for 25-30 minutes, until potatoes are soft, stirring occasionally.
- Add cream and mix well.
- Remove the pot from heat. Using an emersion blender, purée the soup until smooth.
- Add chopped parsley reserving some for garnish.
- To serve: ladle soup into bowls and top with freshly cracked pepper, a handful of croutons and a sprinkle of chopped parsley.
Did You Make This Soup?
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