Printable recipe cardEinfach leckere Rezepte
Winter Garlic Soup
Original source
Einfach leckere Rezepte on YouTubeA creamy winter soup made with potatoes, leek and slowly cooked garlic. Gentle cooking softens the garlic’s sharpness and gives the soup a mellow, savoury flavour.
A creamy winter soup made with potatoes, leek and slowly cooked garlic. Gentle cooking softens the garlic’s sharpness and gives the soup a mellow, savoury flavour.
Total time
50 min
Yield
4 servings
Ingredients
11
Steps
7
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Ingredients
- 3 medium-sized potatoes
- 1 brown onion
- 1 large leek
- 2 small cloves of garlic (each approx. 60 g)
- 1–1.2 l vegetable or chicken broth
- ½ tsp dried thyme or Italian herbs
- 100 ml cream
- Olive oil
- Parsley
- Bread for croutons
- Salt, pepper
Equipment
- Large saucepan or stockpot
- Knife
- Chopping board
- Garlic press
- Frying pan
- Blender or immersion blender
Method
- Press the garlic and let it simmer slowly over low heat for 15 minutes to mellow the spiciness.
- Cut the potatoes into cubes.
- Cook the potatoes, leek, onion, and garlic in the broth over low heat for 15-20 minutes.
- Dice the bread, fry it in olive oil over low heat until golden brown and crispy.
- Mix the cream with chopped parsley leaves, salt, and pepper.
- Puree the soup until it is creamy, then add the cream mixture.
- Cook the soup for another 1-2 minutes, then add the parsley and stir.
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.
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.
