soupgermanstovetop
Winter Garlic Soup
A creamy winter soup made with potatoes, leek and slowly cooked garlic. Gentle cooking mellows the garlic and creates a deep, savoury flavour.
From YouTube · Jan 14, 2026
A creamy winter soup made with potatoes, leek and slowly cooked garlic. Gentle cooking mellows the garlic and creates a deep, savoury flavour.
15 min
Prep time
35 min
Cook time
50 min
Total time
4 servings
Yield
Ingredients
12 ingredients- 450g potatoes, peeled and diced
- 1 large brown onion (about 150g), diced
- 1 large leek (about 250g), washed and sliced
- 2 small garlic bulbs (about 120g total), cloves peeled and crushed
- 1.1 litres vegetable or chicken stock
- 1/2 tsp dried thyme or Italian herbs
- 100ml double cream or cooking cream
- 2 tbsp olive oil, divided
- 100g bread, cut into cubes
- 15g fresh parsley, chopped
- 1 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
Method
12 steps- Heat 1 tablespoon of the olive oil in a large saucepan over medium-low heat.
- Add the onion and leek with a small pinch of salt. Cook gently for 5 minutes until softened without browning.
- Add the crushed garlic and dried thyme. Reduce the heat to low and cook gently for about 15 minutes, stirring regularly so the garlic does not brown.
- Add the diced potatoes and stock.
- Bring to a gentle simmer and cook for 15–20 minutes, until the potatoes and garlic are completely tender.
- While the soup cooks, heat the remaining tablespoon of olive oil in a frying pan over low-to-medium heat.
- Add the bread cubes and cook, turning regularly, until golden and crisp. Set the croutons aside.
- Remove the soup from the heat and blend until smooth and creamy.
- Stir in the cream, half of the chopped parsley, the salt and black pepper.
- Return the soup to low heat and cook for another 1–2 minutes without allowing it to boil rapidly.
- Taste and adjust the seasoning.
- Divide among four bowls and serve topped with the croutons and remaining parsley.
Recipe notes
Helpful tips
- Cook the garlic gently over low heat so it softens without browning or becoming bitter.
- Add the stock gradually if you prefer a thicker soup.
- Blend carefully while the soup is hot, working in batches if using a countertop blender.
- Prepare the croutons shortly before serving so they remain crisp.
Equipment
- Large saucepan or stockpot
- Knife
- Chopping board
- Garlic press
- Frying pan
- Blender or immersion blender
Storage
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the hob, adding a splash of stock or water if the soup thickens. Store croutons separately.
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