This hearty garlic soup will definitely be a hit!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- ¾ cup garlic cloves, peeled
- 3 tablespoons olive oil
- 2 ½ cups chicken broth
- 1 cup white wine
- 2 ½ cups milk
- 1 cup heavy whipping cream
- ½ cup peeled and cubed potatoes
- salt and pepper to taste
Instructions
- Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
- Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
- Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
- Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 14 g |
| Sodium | 457 mg |
| Sugars | 7 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Wish i had read the reviews…came out thinner than I expected. Used half and half instead of milk and cream which was fine. Would have added more potato to thicken it up. Will make it again but doctor it up more next time. Very good, especially if you need to use up a bunch of garlic!
I’m a huge garlic fan so this soup was my destiny! I substituted beer for white wine (as I had none) and I followed the advice of previous reviews to increase potato and add flour before using the immersion blender. The other thing I added was a Parmesan rind while the potatoes were simmering, which I removed just before blending. The soup came out smooth as silk with a perfect hint of garlicky goodness! Will definitely make again with white wine as I’m certain it will taste even better! Thanks for sharing!!!!
Left out the wine…was taking cold medicine at the time so didn’t want a double whammy. Delicious. I had it with hard bread. After a big bowl, bundled up, went to bed and let the garlic do its thing. You’ll sweat garlic but feel so much better afterwards. Make sure your loved ones understand the reason you stink…lol. For science and health
Excellent dish. Substitute heavy whipping cream with milk to make for a more lean soup and this is still a delicious recipe, there is enough flour to thicken it up. (Otherwise I followed the directions). I will make this again.
Do not use anymore potatoes then the recipe calls for! Otherwise, excellent recipe.
The flavor was good. I added 2 bay leaves and some fresh thyme with the stock and wine. However, the soup was way too thin- it needed much more potato to make it the right consistency.
Very good cream soup! I used a creamy chicken slow cooker recipes then added rice. Then I made this soup and added it to it. I have enough to feed an army but it was very good.
It’s good…i added 2 cups of potatoes which gave it a thicker consistency like other reviewers suggested. It will be a good winter soup. Makes a lot of soup so will probably decrease ingredients by half next time. I served with shredded cheddar cheese sprinkled on top.
Very good, but believe it or not it could have used more garlic! 🙂 I sauteed a stalk of celery, finely chopped, then added the garlic. I put the potatoes in with the broth & wine so they’d actually be fully cooked, and added bay scallops for the last few minutes. Yum!!!
I have a similar recipe from some gourmet friends and it’s long been a family favorite. A couple of things that may be helpful to people who complained about the time it takes: 1. Williams-Sonoma (and probably many other kitchen shops) sells an open tube of green rubbery plastic that is ideal for quickly peeling multiple cloves. You can insert several, roll it back and forth, and the peeled cloves just tumble out. Some enterprising person could probably replicate this effect with . . . oh, one of those rubberized jar openers or something. 2. I skip cooking the garlic in oil and just simmer it in the broth, which saves a step and cuts back on fat. It still tastes fabulous. 3. We also add about two baked potatoes, and use an immersion blender.
Made this twice. First time was just like the recipe. It’s very garlicky which I loved but the rest of the family thought was too much. The second time I roasted the garlic and omitted the wine and added more stock. It was very good. Very, very good!!! It was still garlicky but it was a more mellow flavor.
Really Garlic-y and Really Good!!
really did not care for this
My HS French teacher used to take us to a local fine dining inn for a special “french” meal and Garlic Soup was always on the menu. Sadly, the restaurant changed owners/directions and I’ve never again come across “Garlic Soup” on any menus. I reached out to fellow cooks here on the Buzz and one of them (I’m sorry I forget who!) recommended this recipe as a possible jumping off point. A couple of years later, I just finally got around to making it. Wow. Amazing. This soup is fantastic! I followed the recipe to a “T”, w/the small exception that I did not measure my EVOO to start. I also had no need to add salt/pepper at service. Oh, and I’m lazy, so I used my immersion blender rather than a blender to puree the soup. It was on the borderline of being too garlicky, so I think I will ever so slightly decrease the garlic next time as well as slightly increase the potato. There WILL be a next time. THANKS for the amazing recipe, MARBALET, and I apologize for the lackluster photo. THere’ll def be no vampires at the LTH house tonight!
To emphasize what others have said – you have to love garlic to love this. How I differed from the recipe – I added 2 shallots that I needed to use up, and a little over a cup of potato (didn’t see the point in not using the whole thing) and I used 1/2 and 1/2 because that’s what I had. Also ended up adding about a teaspoon of sugar as the garlic was a little bitter even though I didn’t burn it – I think a few of the cloves were past their prime. Added about 1/4 cup chopped fresh parsley before I blended everything, as well as 2 tablespoons of flour. Next time I think I’ll add twice as much potato. I have a feeling this will be even better tomorrow. A word of caution – this takes longer to make than the time stated, especially if you’re peeling your own garlic. When all was said and done it took me about 2 hours, maybe a little more, but it was worth it.
I made this tonight. Very tasty. I bought a BAG of garlic bulbs from the farmers market and needed a soup and potato recipe that would help me use the garlic up. Well… this one did. Was getting scared as it uses at least 2 full bulbs but once it was made it wasn’t over powering at all. Granted you must like garlic to dive into this one and I do! I forgot to get cream at the store so I increased my milk to 3C and added an extra potato so I could get the creaminess of the soup. I also added some mild Italian sausage as my husband doesn’t think of soup as a meal. Turn out great and it was soooo easy I’m definitely going to make this one again!
It was delicious, the only thing I changed though was the amount of garlic. I used a whole cup instead, because in my family you can never use to much garlic. It turned out fantastic.
All six of us like this! Smells great. Tastes great.
If you love garlic..this is such a treat! Thanks for sharing. I didn’t put any wine but it turns out ok!
WOW this is really good. I wound up with a bitter bulb of garlic so I am sure it would rate higher. I like my soup with something to munch on so I added after puree mushrooms, broc and more potatoes.
Since being a vegetarian I made homemade veggie stock 2 days before making this soup. Delish! I told a lady checker at the grocery store I was making garlic soup and she “I never heard of such thing”. Wow, if you aren’t enjoying this soup then your are missing one of life’s little pleasures.