Garlic and Potato Cream Soup
A comforting and creamy potato soup infused with the rich aroma of garlic. This Portuguese-inspired dish is a delightful fusion of flavors, perfectly balanced with the creamy texture of mashed potatoes, subtle garlic notes, and a smooth blend of milk and light cream. Ideal for cozy dinners or as a starter for an elegant meal, this soup is both hearty and full of character.
4
Servings
N/A
Calories
8
Ingredients
Ingredients
butter
1 tablespoon (none)
garlic cloves
2 (thinly julienned)
chicken bouillon cubes
2 (none)
boiling water
4 cups (none)
nonfat milk
1 cup (none)
large potatoes
2 (peeled, boiled and mashed)
light cream
3 ounces (none)
salt
to taste (none)
Instructions
1
In a medium saucepan, melt the butter over medium heat. Add the julienned garlic and sauté for about 2-3 minutes, until the garlic is soft but not browned, releasing its aromatic flavor.
2
In a separate bowl, dissolve the chicken bouillon cubes in the boiling water. Stir until fully dissolved and then add the bouillon mixture to the saucepan with the garlic.
3
Simmer the garlic broth on low heat for about 10 minutes to let the flavors meld together.
4
Turn off the heat. Stir in the nonfat milk and the pre-prepared mashed potatoes into the saucepan. Mix well until the potatoes are fully integrated into the liquid.
5
Return the saucepan to medium heat and bring the mixture to a gentle boil.
6
Once boiling, remove the saucepan from the heat again. Gently stir in the light cream until the soup is smooth and creamy.
7
Taste the soup and add salt as needed to enhance the flavors. Serve hot, optionally garnished with freshly chopped parsley or chives for a touch of freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Garlic and Potato Cream Soup?
Garlic and Potato Cream Soup is a comforting, Portuguese-inspired dish that blends mashed potatoes with sautéed garlic, milk, and light cream for a smooth and hearty texture.
Is this soup suitable for vegetarians?
The original recipe uses chicken bouillon, but it can easily be made vegetarian by substituting it with vegetable bouillon cubes.
How many servings does this recipe make?
This recipe is designed to yield 4 servings.
How should the garlic be prepared for this soup?
The garlic should be thinly julienned before being sautéed in butter.
What kind of potatoes work best?
The recipe calls for 2 large potatoes that have been peeled, boiled, and mashed until smooth.
How long do I need to sauté the garlic?
Sauté the julienned garlic for approximately 2 to 3 minutes until it is soft and aromatic, but be careful not to brown it.
What type of milk is used in this recipe?
The recipe specifies using 1 cup of nonfat milk.
Can I use fresh chicken stock instead of bouillon cubes?
Yes, you can substitute the 2 bouillon cubes and 4 cups of boiling water with 4 cups of hot chicken stock.
How long should the broth simmer?
The garlic broth should simmer on low heat for about 10 minutes to allow the flavors to meld together.
When should I add the light cream?
Add the light cream at the very end, after the soup has reached a boil and been removed from the heat.
How much butter is needed?
You will need 1 tablespoon of butter to sauté the garlic.
What is the recommended garnish for this soup?
Freshly chopped parsley or chives make an excellent garnish for a touch of freshness.
Is this soup served hot or cold?
This soup is best served hot.
Does the recipe require salt?
Yes, salt should be added to taste at the end of the cooking process.
Can I use whole milk instead of nonfat milk?
Yes, you can substitute nonfat milk with whole milk for an even richer consistency.
How do I incorporate the mashed potatoes into the liquid?
Turn off the heat and stir the mashed potatoes and milk into the garlic broth, mixing well until the potatoes are fully integrated.
What is the flavor profile of this soup?
It features a rich garlic aroma balanced with the creamy, earthy flavor of potatoes and a light, smooth finish.
Can I make this soup vegan?
To make it vegan, replace the butter with oil, the milk and cream with plant-based alternatives, and use vegetable bouillon.
Is this soup considered a starter or a main dish?
It works well as both a hearty main dish for a cozy dinner or as an elegant starter.
How much light cream is required?
The recipe calls for 3 ounces of light cream.
Do I need to peel the potatoes?
Yes, the potatoes should be peeled before being boiled and mashed.
How much garlic is used?
The recipe uses 2 garlic cloves.
Should I boil the mixture after adding the cream?
No, you should remove the saucepan from the heat before stirring in the light cream to maintain a smooth texture.
How much water is needed for the broth?
You will need 4 cups of boiling water to dissolve the bouillon cubes.
Can I add other vegetables to this soup?
While this is a potato-garlic soup, you could add leeks or onions during the sauté step for additional depth.
What defines this soup as Portuguese-inspired?
The focus on garlic, potatoes, and a simple but creamy broth is characteristic of many traditional Portuguese soups.
How many bouillon cubes are used?
The recipe uses 2 chicken bouillon cubes.
Is this soup gluten-free?
It can be gluten-free if you ensure the chicken bouillon cubes you use are certified gluten-free.
Can I use a blender for a smoother texture?
Since the potatoes are already mashed, the soup should be smooth, but you can use an immersion blender if you prefer an ultra-fine consistency.
How do I ensure the garlic doesn't taste bitter?
Ensure the garlic is only sautéed until soft and aromatic; if it turns dark brown or burns, it will become bitter.