Creamy Garlic and Potato Soup
A garlic challenge?!?! It seriously does not get much better than trying to figure out the perfect garlic recipe, at least for this garlic addicted Italian 😀 Of all the allergies in the world, an allergy to garlic would probably have the biggest effect on my life as I have it in almost every savory dish – garlic makes my world go round. I thought about making a vegetarian friendly version of 40 Clove Chicken but I really wanted to focus on the garlic and not have a protein overshadow it. So I decided to recreate one of my favorite vacation dishes: knoblauchcremesuppe (trying saying that three times fast!). When Joe and I went on our honeymoon, this is THE dish I was most looking forward to – and with that introducing it to Joe. This dish screams garlic – and it’s also insanely delicious and comforting which is perfect for this dreary time of year.
2 tbsp unsalted butter (or margarine)
2 tbsp olive oil
10 cloves garlic, minced
1 large sweet onion, diced
1/2 lb butter potatoes, cubed
2 cups vegetable stock
1 cup plain Greek Yogurt (dairy or coconut milk)
- Melt the butter in a large dutch oven over medium heat. Add the olive oil along with the garlic and onion, cook for 5-7 minutes or until garlic has started to turn golden.
- Add the potatoes along with the stock and bring to a quick boil. Cover then turn heat to low and allow to simmer for 20 minutes. Use immersion blender to puree the soup, then add the Greek Yogurt.
- Recover and cook for a final 10 minutes, adding salt and pepper to taste.
- Serve and enjoy!
Traditionally this would be served with cream but since I’m trying to keep my doctor happy I used Greek Yogurt. I topped mine with some homemade croutons, but crusty bread would be a great alternative – anything to help soak up every last drop!