Description
This soothing hangover cure garlic potato soup is a comforting and nourishing dish featuring roasted garlic, tender potatoes, and a flavorful vegetable broth base. It offers a creamy yet chunky texture without cream, enhanced with fresh herbs and optional garnishes like croutons and cheese, perfect for easing recovery and delighting your taste buds.
Ingredients
Scale
For the Soup:
- 1 small onion (diced into 1/2-inch pieces)
- 4 garlic cloves (freshly minced for best flavor)
- 1 large head roasted garlic (or pre-roasted from the store to save time)
- 2 tbsp extra virgin olive oil (I use Carapelli)
- 4 cups vegetable broth
- 1 tsp salt, divided
- 1 tbsp fresh chopped parsley
- 1/4 tsp freshly ground black pepper (freshly ground preferred)
- 4 large potatoes (peeled and cut into 1-inch chunks)
For Garnish (Optional):
- Chopped parsley
- Croutons (optional but recommended for extra crunch)
- Grated cheese (optional, adds richness and creaminess)
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 the 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. Then add the minced garlic and 1/2 teaspoon salt, stirring constantly for about 1 minute until fragrant without browning.
- Build the Soup Base and Cook Potatoes: Pour in the vegetable broth and bring to a boil over high heat. Add the prepared potato chunks, the remaining 1/2 teaspoon salt, and the fresh chopped parsley. Once boiling, 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 directly to the pot, stirring gently to distribute them. For a chunky texture, remove about 1 cup of the cooked potatoes with a slotted spoon, mash until roughly broken down, and return them to the pot to create natural creaminess. Alternatively, blend the entire soup with an immersion blender until smooth.
- Season and Serve: Taste the soup and adjust seasoning with freshly ground black pepper and more salt if needed. Ladle soup into bowls and top with optional croutons, grated cheese, and chopped parsley for brightness and garnish. Serve warm as a restorative and satisfying meal.
Notes
- Use pre-roasted garlic to save time but fresh-roast if possible for best flavor.
- For a creamier texture without cream, mash part of the potatoes instead of blending fully.
- Adjust seasoning carefully, especially salt, to avoid overpowering the delicate broth.
- Croutons add a welcome crunchy texture contrast but can be omitted for a softer soup.
- Grated cheese adds richness but skip if you prefer a lighter or dairy-free version.
- This soup is ideal for easing hangover symptoms thanks to its soothing garlic and hearty potatoes.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
