Description
This Hangover Cure Garlic Potato Soup is a creamy and comforting recipe designed to soothe and replenish after a night of indulgence. Featuring tender potatoes, flavorful garlic, and a hint of lemon, this soup combines simple ingredients into a hearty and satisfying dish that’s easy to prepare on the stovetop.
Ingredients
Scale
Soup Ingredients
- 4 large potatoes, peeled and cubed
- 1 medium onion, chopped
- 6 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 tablespoon lemon juice
- Fresh parsley, chopped, for garnish
Instructions
- Heat the oil and sauté onions: Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add garlic: Add the minced garlic to the pot and sauté for an additional 1-2 minutes, being careful not to let it burn.
- Add potatoes and seasonings: Stir in the cubed potatoes, dried thyme, salt, and black pepper. Toss well to combine the flavors evenly.
- Add broth and simmer: Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender.
- Puree the soup: Once the potatoes are cooked through, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender for pureeing.
- Add cream and lemon juice: After blending, return the soup to the pot if you used a regular blender. Stir in the heavy cream (or coconut milk) and lemon juice. Allow the soup to simmer for another 5 minutes, then adjust seasoning as necessary.
- Serve: Serve the soup hot, garnished with fresh chopped parsley for added color and flavor.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Adjust the salt and pepper according to your taste preferences.
- Use an immersion blender carefully to avoid splatters of hot soup.
- This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Adding a squeeze of lemon juice brightens the flavors and balances the richness.
