Creamy Garlic Soup

This garlic soup has a silky rich flavor you’ll want again and again.

Serves 6+




In a large 7-8 quart pot on medium heat, add a 1/2 stick of butter and once melted, add the onions. Season the onions with salt and pepper. After about 5 minutes or once the onions turn translucent and start to caramelize slightly, add the garlic. Continue to sauté for about 1 minute or until the garlic is nice and fragrant then add the dry sherry. Let the dry sherry simmer and reduce by at least 1/2 then add the peeled and small diced potatoes. Season the potatoes with a little more salt and pepper then add the chicken stock, fresh thyme, (NOTE: tied in butcher twine so it’s easy to take out at the end) and the bay leaves.

Cover the pot with a lid and let simmer for about 40 minutes or until the potatoes are soft then add the heavy cream. Give everything a stir and continue to simmer for about 3 minutes then taste it and adjust the salt and pepper to your liking.

Preheat the oven to 425F.

While the soup is simmering make the cheesy garlic bread croutons by slicing the baguette in half lengthwise and laying on a baking sheet lined with foil or parchment paper. Next melt some butter in a small saucepan with a little minced garlic and brush the baguette cut sides with the garlic butter. Bake in the oven for about 10 minutes then remove from the oven and add a nice amount of Swiss cheese to the baguette. Bake again for about 5-10 minutes or until the cheese is melted. Let cool and cut into croutons and sprinkle the croutons with a little chopped parsley for garnish.

Now serve the garlic soup in a bowl with some of the cheesy garlic bread croutons on top, add some freshly grated pecorino cheese, cracked black pepper, and garnish with parsley.


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