Garlic and Herb Soup (Printable)

Creamy, aromatic soup with tender potatoes and fresh herbs

# What You’ll Need:

→ 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 & Seasoning

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

→ Optional Garnish

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

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and sliced leek; sauté for 4–5 minutes until softened but not browned.
02 - Add the sliced garlic and cook gently for 2–3 minutes, stirring frequently to prevent burning.
03 - Stir in the diced potatoes, fresh thyme, and a generous pinch of salt and pepper. Sauté for 2 minutes to combine flavors.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Remove from heat. Stir in the milk and most of the parsley and chives, reserving a small amount for garnish.
06 - Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred. Adjust seasoning with salt and pepper to taste.
07 - Ladle into bowls. Garnish with remaining herbs and, if desired, grated Parmesan cheese and croutons.

# Expert Tips:

01 -
  • The garlic becomes impossibly sweet and mellow when cooked this way, not harsh or overpowering at all.
  • It's ready in 40 minutes but tastes like it simmered all day, and your kitchen smells absolutely incredible.
  • One soup that works for vegetarians, gluten-free diets, and people who just want something warm and honest.
02 -
  • If your garlic scorches even a little, start over with new oil and aromatics because burnt garlic will taste bitter throughout the entire soup, and there's no fixing that.
  • Don't skip the step of cooking the onion and leek first, because they're what creates the smooth, mellow base that makes the garlic taste sweet rather than aggressive.
03 -
  • If you're making this for people with dietary restrictions, prepare it without the milk and cheese, and then let everyone add their own at the table so you only have to make one pot.
  • Fresh herbs make a real difference in this soup, so if you're using dried herbs instead, cut the amounts in half because they're more concentrated.
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