Soup soup and more soup – I love me some creamy soup. I have recently found my new favorite way to make the creamiest soups and it is working so well for all sorts of soups. The two big tricks are to use an Immersion Blender on some but not all of the soup (so you get it creamy, but still have the texture of the veggies) and then a multi-step roux process that helps to thicken the soup. This Creamy Garlic Potato Soup recipe is going to be on repeat for your weekly menu plan.
If you do not have an Immersion Blender – you really do need to get one for your kitchen. I use mine all the time and love it. You can get a smaller one or go for a full industrial kitchen one. That said, if you just have a blender, you can still make the most of the recipe. You always want to use caution when putting hot foods and liquids in a blender. The build up of pressure from the steam can cause it to blow it’s top (this is a big reason I like the immersion blender). Depending on the size of your blender, you may have to do this in batches.
While I do use a lot of jarred minced garlic for many recipes – this particular recipe really needs that fresh garlic. I was fortunate to find some incredibly fresh organic garlic at the Nampa Farmers Market and it was calling for a hearty recipes. The fragrant garlicky flavors work their way into the potatoes for a depth of flavor like no other.
The ham makes for a really great proteins in this soup that helps lend it to a full meal soup. If you want to stay vegetarian with it, you can just use vegetable broth and omit the ham. Also if you wanted a little different flavor you could do some crumbled bacon, just be sure that you account for the extra salt you often get from bacon. I also like to mix most of the ham into the soup while saving a bit to serve on top of the soup. I served these with some dark rye rolls, just warmed up in the oven then a smear of butter.
Now Let’s Get Cookin’!
Creamy Garlic Potato Soup
- ½ cup Butter
- 1 head Fresh Garlic minced
- ½ Medium White Onion diced
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Thyme
- 2 cups Carrots diced
- 1 cup Celery diced
- 4 tbsp Flour
- 2 quarts Broth chicken or vegetable
- 3 lb Russet Potatoes peeled and diced
- 1 cup Heavy Cream
- 12 oz Diced Ham divided
- Add butter to a large stock pot over medium-high heat. Once melted add garlic, onion, carrots and celery. Let saute for 3 minutes and add salt, pepper, thyme and paprika. Whisk in one tablespoon flour and let cook for 1 minute. then whisk in two cups of broth and let cook for 1 minute. Repeat process of adding flour and broth until all of the flour has been added.
- Gently add in diced potatoes and then remaining chicken broth. Reduce heat to medium and cover pot. Let cook for 30 minutes, stirring occasionally.
- Remove about a third of the soup to a bowl. Blitz until smooth with an immersion blender. Add heavy cream and blitz until fully incorporated. Return to pot and stir to combine. Stir in half of diced ham. Cover with lid and let cook another 5 minutes.
- Serve soup with a portion of ham on top.
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