Soothing Hangover Cure Garlic Potato Soup Recipe

Introduction

This soothing Garlic Potato Soup is a warm, comforting bowl perfect for nursing hangovers or simply craving a gentle, flavorful meal. With creamy potatoes, roasted garlic, and a fragrant broth, it’s easy to make and feels like a cozy hug in a bowl.

Ingredients

• 1 small onion, diced into 1/2-inch pieces
• 4 garlic cloves, freshly minced
• 1 large head roasted garlic (or pre-roasted)
• 2 tbsp extra virgin olive oil
• 4 cups vegetable broth
• 1 tsp salt, divided
• 1 tbsp fresh chopped parsley
• 1/4 tsp freshly ground black pepper
• 4 large potatoes, peeled and cut into 1-inch chunks

Instructions

1. Step 1: Peel and cut the potatoes into 1-inch chunks. Dice the onion and mince the fresh garlic cloves. Heat the olive oil in a large pot over medium heat until shimmering. Add the diced onion and cook for about 8 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and 1/2 teaspoon salt, stirring constantly for 1 minute without letting the garlic brown.
2. Step 2: Pour in the vegetable broth and bring to a boil. Add the potato chunks, the remaining 1/2 teaspoon salt, and chopped parsley. Reduce heat to medium-low and simmer uncovered for 15-20 minutes until potatoes are tender and easily pierced with a fork.
3. Step 3: Break apart the roasted garlic head and add the soft cloves to the pot, stirring to distribute. For a chunky texture, remove about 1 cup of potatoes, mash, and return them to the pot. For a smooth soup, blend the entire pot with an immersion blender until desired consistency is reached.
4. Step 4: Taste and season with freshly ground black pepper and additional salt if needed. Serve hot, topped with optional croutons, grated cheese, and fresh chopped parsley.

Tips & Variations

• Use Russet or Yukon Gold potatoes for the best creamy texture; avoid waxy varieties like red potatoes.
• If short on time, substitute roasted garlic with extra minced fresh garlic cooked slightly longer with onions.
• Chicken broth can replace vegetable broth for a richer flavor.
• Add fresh chives or green onion tops if parsley is unavailable.
• Use neutral oils like vegetable or canola if you don’t have olive oil; butter adds extra richness.

Storage

Store soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally; thin with broth or water if it thickens. You can also microwave individual portions, stirring halfway through heating. Soup freezes well for up to 3 months, though texture of potatoes may slightly change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, Russet and Yukon Gold potatoes are best for creamy texture. Avoid waxy potatoes like red potatoes as they won’t break down as well and can make the soup less smooth.

What if I don’t have time to roast garlic?

If roasting garlic isn’t possible, add 2-3 extra minced fresh garlic cloves and cook them a bit longer with the onions. The flavor will be sharper but still delicious.

Soothing Hangover Cure Garlic Potato Soup Recipe

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★★★★★

4.7 from 80 reviews

• Author: Matteo
• Total Time: 40-55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This soothing garlic potato soup is a comforting, creamy cure-all perfect for hangovers or any time you need a warm, hearty meal. Made with simple ingredients like roasted garlic, starchy potatoes, and fragrant onions, this one-pot soup delivers rich flavor and velvety texture without any cream. Easy to prepare and gentle on the stomach, it’s a classic comfort food that brings nourishment and relief in every bowl.

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Ingredients

Scale 1x2x3x

For the Soup:

• 1 small onion, diced into 1/2-inch pieces
• 4 garlic cloves, freshly minced
• 1 large head roasted garlic
• 2 tbsp extra virgin olive oil (e.g., Carapelli)
• 4 cups vegetable broth
• 1 tsp salt, divided
• 1 tbsp fresh chopped parsley
• 1/4 tsp freshly ground black pepper
• 4 large starchy potatoes (Russet or Yukon Gold), peeled and cut into 1-inch chunks

For Garnish (Optional):

• Chopped fresh parsley
• Croutons
• Grated cheese (such as mild cheddar or Swiss)

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Instructions

1. Prepare Ingredients and Build the Aromatic Base: Peel and cut the potatoes into 1-inch chunks. Dice the onion into 1/2-inch pieces and mince the fresh garlic cloves. Heat the olive oil in a large pot over medium heat until shimmering. Add diced onion and cook for about 8 minutes, stirring occasionally, until soft and translucent to develop natural sweetness. Add the minced garlic and 1/2 teaspoon salt, stirring constantly for about 1 minute until fragrant. Avoid browning the garlic to prevent bitterness.
2. Build the Soup Base and Cook Potatoes: Pour in the vegetable broth and bring to a boil over high heat. Add the potato chunks, remaining 1/2 teaspoon salt, and fresh chopped parsley. Once boiling, reduce heat to medium-low and simmer uncovered for 15-20 minutes, or until potatoes are tender and easily pierced with a fork. This allows potatoes to absorb broth flavors and soften for blending.
3. Add Roasted Garlic and Create Desired Texture: Break apart the roasted garlic head and add the soft cloves to the pot, stirring gently to incorporate. For a chunky texture, remove about 1 cup of potatoes with a slotted spoon, mash roughly in a bowl, then return to the pot to achieve a creamy consistency without cream. For smooth soup, use an immersion blender to puree the entire pot to your preferred consistency. The chunky version is recommended for a comforting feel easy on the stomach.
4. Season and Serve: Taste and adjust seasoning by adding freshly ground black pepper and more salt if needed. Ladle soup into bowls and garnish with optional croutons, grated cheese, and chopped parsley. Serve warm with crusty bread or simple sides for a fulfilling meal.

Notes

• Use starchy potatoes like Russet or Yukon Gold for the best creamy texture; avoid waxy potatoes like red potatoes.
• Slowly sauté onions and garlic to avoid bitterness from burning.
• Roast a whole head of garlic ahead of time (about 45 minutes in the oven) for mellow sweetness.
• Blend only half the soup if you prefer some texture rather than completely smooth.
• Store leftovers in airtight containers in the refrigerator up to 5 days or freeze up to 3 months.
• Reheat gently on stovetop or microwave, adding broth or water if too thick.
• Substitutions: chicken broth for vegetable broth; neutral oil or butter instead of olive oil; dried parsley if fresh is unavailable.

• Prep Time: 10-15 minutes
• Cook Time: 30-40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: garlic potato soup, hangover cure soup, creamy potato soup, roasted garlic soup, comforting soup, easy soup recipe