Garlic and Herb Soup (Printable)

Comforting aromatic soup with mellow garlic sweetness and fresh herbs. Ready in 40 minutes.

# Ingredient List:

→ 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 and Seasoning

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

→ Optional Garnish

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

# How-To Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and sliced leek, sautéing for 4 to 5 minutes until softened but not browned.
02 - Add sliced garlic and cook gently for 2 to 3 minutes, stirring often to prevent burning.
03 - Stir in diced potatoes, thyme, salt, and pepper. Sauté for 2 minutes to combine flavors.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Remove from heat and stir in milk, most of the parsley, and chives, reserving some herbs 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 and garnish with remaining herbs, Parmesan cheese, and croutons if desired.

# Expert Advice:

01 -
  • The garlic transforms from sharp to buttery sweet as it simmers, creating a complexity that store-bought soups can never achieve.
  • Its incredibly forgiving if youre low on an herb or need to substitute potatoes with what you have on hand.
02 -
  • Never let the garlic brown during the initial cooking or youll introduce bitterness thats impossible to fix later.
  • If using a countertop blender instead of immersion, let the soup cool slightly first and blend in batches with the lid slightly ajar to prevent a hot soup explosion.
03 -
  • For an elegant dinner party presentation, drizzle each serving with a spiral of good olive oil and add a few herb flowers if you have them.
  • Save the dark green parts of the leek to add to your next batch of vegetable stock, storing them in the freezer until needed.
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