Garlic and Herb Baked Potato Soup Recipe

As the cool breeze of fall starts to settle, there’s nothing more comforting than wrapping your hands around a warm bowl of soup. Our Garlic and Herb Baked Potato Soup is not just a meal; it’s a memory in the making. Infused with aromatic garlic and fresh herbs, this soup is perfect for family dinners or cozy nights by the fireplace. Let this recipe bring your family together, creating moments of joy and deliciousness.

Ingredients

• 6 large russet potatoes
• 4 cloves garlic, minced
• 1 medium onion, finely chopped
• 4 cups chicken or vegetable broth
• 2 cups milk
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)
• Shredded cheddar cheese (optional, for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Wash and pierce the potatoes with a fork. Bake them in the oven for 45 minutes or until tender.
2. While the potatoes are baking, heat olive oil and butter in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until golden and fragrant.
3. Once the potatoes are done, allow them to cool slightly, then peel and roughly mash them.
4. Add the mashed potatoes to the pot with the garlic and onions. Pour in the chicken or vegetable broth, stirring well to combine.
5. Slowly add the milk and heavy cream, stirring continuously to achieve a smooth consistency.
6. Season with dried thyme, rosemary, salt, and pepper. Simmer the soup on low heat for about 15 minutes, stirring occasionally.
7. Remove from heat and use an immersion blender to blend the soup until creamy. If you prefer a chunkier texture, skip this step or blend only half of the soup.
8. Ladle the soup into bowls, garnishing with chopped fresh chives and shredded cheddar cheese, if desired.

Helpful Tips

For a richer flavor, consider using roasted garlic instead of raw garlic. If you’re short on time, you can use pre-cooked, refrigerated mashed potatoes.

Substitute whole milk with almond milk or coconut milk for a dairy-free version. Add a pinch of cayenne pepper for a slight kick of heat.

Pairings

This Garlic and Herb Baked Potato Soup pairs wonderfully with a fresh garden salad and crusty bread. Serve with a chilled glass of white wine or a warm mug of spiced apple cider to complement the flavors.

We hope this Garlic and Herb Baked Potato Soup warms your hearts and homes. We’d love to see your creations! Share them with us using #ZynahzRecipes or tag Zynahz on Instagram.

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