Description
This Soothing Hangover Cure Garlic Potato Soup is a comforting and nourishing dish designed to restore and rejuvenate. Featuring a blend of fresh and roasted garlic, tender potatoes, and a flavorful vegetable broth base, this soup offers a perfect balance of savory depth and creamy texture—ideal for easing an upset stomach and providing essential nutrients after a long night.
Ingredients
Scale
Soup Ingredients
- 1 small onion (diced into 1/2-inch pieces)
- 4 garlic cloves (freshly minced)
- 1 large head roasted garlic (soft cloves separated)
- 2 tbsp extra virgin olive oil
- 4 cups vegetable broth
- 1 tsp salt, divided
- 1 tbsp fresh chopped parsley
- 1/4 tsp freshly ground black pepper
- 4 large potatoes (peeled and cut into 1-inch chunks)
Optional Garnish
- Chopped parsley
- Croutons
- Grated cheese
Instructions
- Prepare Ingredients and Build the Aromatic Base: Peel and cut the potatoes into 1-inch chunks, dice the onion into 1/2-inch pieces, and mince the fresh garlic cloves. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat until shimmering. Add the diced onion and cook for about 8 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and 1/2 teaspoon salt, stirring constantly for 1 minute until fragrant, being careful not to brown the garlic.
- Build the Soup Base and Cook Potatoes: Pour in 4 cups of vegetable broth and bring to a boil over high heat. Add the potato chunks, the remaining 1/2 teaspoon salt, and 1 tablespoon fresh chopped parsley. Reduce heat to medium-low and simmer uncovered for 20 minutes, until potatoes are tender and easily pierced with a fork.
- Add Roasted Garlic and Create Desired Texture: Break apart the roasted garlic head and add the soft cloves to the pot, stirring gently. For a chunky texture, remove 1 cup of cooked potatoes, mash roughly, and return to the pot to create a creamy consistency without cream. Alternatively, use an immersion blender to blend the entire soup until smooth if preferred.
- Season and Serve: Taste the soup and adjust seasoning with 1/4 teaspoon freshly ground black pepper and additional salt if needed. Ladle the hot soup into bowls and garnish with optional croutons, grated cheese, and chopped parsley for added crunch, richness, and brightness.
Notes
- Using a large head of roasted garlic adds a mellow, sweet garlic flavor that mellows the pungency of fresh garlic.
- For a richer soup, add a splash of cream or a dollop of sour cream just before serving.
- Croutons add a nice crunchy contrast to the creamy texture of the soup.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Use vegetable broth or substitute with chicken broth if not vegetarian.
- For a gluten-free version, omit croutons or use gluten-free croutons for garnish.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
