Creamy Garlic Potato Soup

A comforting, velvety vegan soup featuring tender potatoes and roasted garlic, perfect for a budget-friendly and satisfying dinner.

A comforting soup enjoyed often during chilly evenings to warm up and nourish the family.

Ingredients

• Potatoes: 1 kg, peeled and diced
• Onion: 1 large, chopped
• Garlic: 6 cloves, peeled
• Carrot: 1 medium, diced
• Celery: 2 stalks, diced
• Vegetable broth: 1.2 liters
• Unsweetened plant-based milk (such as oat or soy): 250 ml
• Olive oil: 2 tbsp
• Dried thyme: 1 tsp
• Ground black pepper: 1/2 tsp
• Salt (adjust to taste): 1 tsp
• Nutritional yeast (optional, for extra depth): 1 tbsp
• Chopped fresh parsley (optional): to garnish
• Croutons (use gluten-free if needed) (optional): to garnish
• Extra drizzle of olive oil (optional): to garnish

Instructions

Step 1:

Preheat oven to 200°C (390°F). Place garlic cloves on a piece of foil, drizzle with a little olive oil, wrap, and roast for 15 20 minutes until soft and fragrant.

Step 2:

In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery sauté for 5 minutes until softened.

Step 3:

Add diced potatoes, roasted garlic, thyme, salt, and pepper. Stir well to combine.

Step 4:

Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are fork-tender.

Step 5:

Stir in plant-based milk and nutritional yeast (if using).

Step 6:

Use an immersion blender to puree the soup until creamy and smooth. For a chunkier texture, blend only half the soup.

Step 7:

Taste and adjust seasoning if needed.

Step 8:

Serve hot, garnished with parsley, croutons, and a drizzle of olive oil if desired.

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This soup often brings the family together on cold evenings, reminding us of the simple joy of homemade comfort food.

Required Tools

Large pot, chefs knife, cutting board, immersion blender or standard blender, baking sheet and foil (for roasting garlic)

Allergen Information

Contains celery (in broth and fresh). If using oat or soy milk, may contain gluten or soy; verify based on dietary needs.

Nutritional Information

Calories: 210 per serving. Total Fat: 5 g. Carbohydrates: 38 g. Protein: 4 g.

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Serve this soup with crusty bread or a fresh green salad for a complete meal.

Recipe FAQs

→ Can I use different plant-based milks?

Yes, oat, soy, or almond milk can be used to maintain creaminess while complementing the soup's flavors.

→ What’s the best way to roast garlic for this soup?

Wrap peeled garlic cloves in foil with a drizzle of olive oil and roast at 200°C for 15-20 minutes until soft and fragrant.

→ Can I make the soup chunkier?

Blending only half the soup preserves some texture for a chunkier finish while keeping it creamy overall.

→ How can I add extra depth to the flavor?

Stirring in nutritional yeast or a pinch of smoked paprika enhances savory notes and adds complexity.

→ Is this soup suitable for gluten-free diets?

Yes, as long as gluten-free broth and croutons are used, the soup remains gluten-free.