This simple potato soup recipe is easy to make and delicious to eat. It is a soul-warming soup perfect for a rainy or cold day.
Simple Potato Soup Recipe
- 1 head of garlic (yes, one head!)
- 1 large leek, white and light green parts sliced
- 5 cups water (or stock, if you choose)
- 1 large bouillon cube, or two small (omit if using stock)
- 2 bay leaves
- 2 medium carrots, diced
- 1 celery stalk, diced
- 2 lbs potatoes, cut into large cubes
- Salt and pepper to taste
- Sour cream or plain yogurt and chives to top
- Keeping the head of garlic whole and in tact, peel away the outer layers of loose skins.
- Chop off the top third and mince.
- In a large pot pour a glug of olive oil and heat over medium heat.
- Cook the leeks just until soft, being careful not to burn them.
- Add the minced garlic and let it cook for a minute until fragrant.
- Now add the intact bottom of the garlic head, broth, bay leaves, salt and pepper (watch the salt content if you’re not using low-sodium bouillon/stock. I personally like to always wait and add salt if needed at the end).
- Allow the broth to simmer until the garlic is tender.
- Add the potatoes, carrots, and celery and continue to simmer until the potatoes are also tender.
- Pull out the bay leaves and the garlic head.
- No need to waste the garlic. If you like your soup really garlicky, simply puree or mash and put it back in the soup.
Or, take 2-3 of the cloves and mash with butter for garlic bread.
Or, place in a jar and cover with olive oil to make garlic-infused oil
You can use them as you please!
- If you like your soup clear and chunky then eat it as is, topped with yogurt and chives.
- If you like a creamier soup place a few ladles at a time into your food processor until smooth, then add back into the pot to re-heat.
Tip: If you regularly eat cheese with rinds, save the rinds and use them in soups like this. Just tie them up in a cheesecloth or tea sack. They add great depth and flavor!