Soothing Hangover Cure Garlic Potato Soup
A warm, gentle soup made with roasted garlic and soft potatoes, perfect for soothing the stomach and providing comfort after a long night.
Ingredients
For the Soup
- 1 small onion, diced
- 2 tbsp extra virgin olive oil For sautéing
- 4 cloves garlic, minced
- 1 tsp salt divided
- 4 cups vegetable broth
- 4 large potatoes, peeled and cut into large pieces Use starchy potatoes like Russets
- 1 large head roasted garlic Adds sweet flavor
- 1 tbsp fresh chopped parsley For garnish
- ¼ tsp freshly ground black pepper
- Croutons For serving
- Grated cheese For serving
- Chopped parsley For garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until soft, about 5 minutes.
- Add the minced garlic and half the salt. Stir and cook for 1 minute.
- Pour in the vegetable broth and add the potato pieces.
- Bring to a boil, then lower heat and simmer until potatoes are very tender, about 15-20 minutes.
- Turn off the heat. Use a potato masher or an immersion blender to make the soup smooth or leave some potato chunks for texture.
- Add the roasted garlic cloves, mashed into the soup, then stir in parsley and black pepper.
- Taste and add the rest of the salt if needed.
Serving
- Serve the soup hot in a deep bowl.
- Top with croutons for crunch and grated cheese for extra comfort.
- Add fresh chopped parsley for color. Serve with a small green salad or a slice of crusty bread on the side.
Notes
Cool the soup to room temperature before storing. Put it in an airtight container and keep it in the fridge for up to 3 days. Reheat on the stove over low heat, stirring often. For longer storage, freeze the soup in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating. Use a splash of milk or cream for a creamier version.
