Garlic Potato Soup

I consider soups comfort food. There are many occasions when a simple and taste soup paired with some freshly baked bread will satisfy the hunger. When I used to be in the restaurant business people would call and ask what the soup of the day is. Here is a simple and quick recipe that takes little time to prepare.



  1. In a Dutch oven or a large pot, melt 3 tablespoons of the butter over medium heat. Add the onion and garlic and sauté for 5 minutes, until onion is translucent.
  2. Add the potatoes, stock, thyme, salt, and pepper and bring to a boil. Decrease the heat to low and simmer, uncovered, for about 25 minutes, until the potatoes are fork tender.
  3. Drain the soup, reserving the liquid. Let cool slightly, then, in batches, puree the solids in a blender, adding some of the reserved liquid as needed to ease the blending. Place the puree back in the pot. Add the reserved liquid and stir in the cream.
  4. Place over low heat and heat for another two minutes, until warmed to serving temperature. Adjust the seasoning.
  5. Ladle into warm individual soup bowls and serve with freshly baked bread.

Serves: 6

Wine Pairing

Esser® Vineyards  Chardonnay

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