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Creamy Garlic Potato Soup

Creamy garlic potato soup is simmered in a Dutch oven and partly mashed for a rich, velvety texture with tender potato chunks. Heavy cream stirred in at the end keeps this comforting soup smooth without boiling it.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 6 cloves garlic large, minced
  • 3 lb Yukon Gold potatoes peeled and cut into 1/2-inch pieces
  • 6 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 0.5 tsp dried thyme
  • 1 cup heavy cream

Equipment

  • 1 5-quart Dutch oven
  • 1 potato masher

Method
 

  1. Heat the olive oil and butter in a 5-quart Dutch oven over medium heat until the butter melts, then add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  2. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  3. Add the potatoes, broth, salt, pepper, and thyme; bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for 15 to 20 minutes, until the potatoes are very tender.
  4. Remove the pot from the heat and mash about half of the potatoes with a potato masher until the soup is creamy but still has chunks.
  5. Stir in the heavy cream and warm the soup over low heat for 2 to 3 minutes, without boiling.

Notes

For the creamiest texture, mash about half the potatoes and avoid boiling after adding the cream. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream may separate. For a dairy-free variation, use dairy-free butter and an unsweetened plant-based cream.