Grandma’s Garlic Soup is a heartwarming, creamy concoction that delights the senses and nourishes the soul. The process begins with heating olive oil in a large pot over medium heat, a quintessential Mediterranean touch that hints at the richness to come. The finely chopped onion is added next, cooking until it turns translucent, releasing its gentle sweetness into the pot.
The star of the dish, minced garlic, is then stirred in carefully, ensuring it doesn’t brown and turn bitter. This step releases an intoxicating aroma that is both inviting and comforting. The chicken broth and water follow, elevating the dish to a bubbling boil. Peeled and diced potatoes are the next to join the pot, lending their soft, starchy goodness to thicken the soup naturally.
Dried thyme is stirred in, infusing the soup with its earthy, slightly minty undertones, while a touch of salt and pepper balances the flavors perfectly. The mixture is left to simmer gently until the potatoes are tender, roughly 15-20 minutes—a crucial step that ensures the soup’s smooth, velvety texture.
An immersion blender purées the soup to a creamy consistency, or alternatively, a regular blender can be used for the same silken result. For an added touch of luxury, heavy cream can be stirred in and heated through.
Served hot, Grandma’s Garlic Soup is garnished with freshly chopped parsley and, if desired, croutons that add a delightful crunch. This timeless recipe is not just a dish; it’s a nostalgic embrace, reminiscent of cozy kitchen moments and the simple, yet profound, joys of homemade comfort food.
Ingredients
2 tbsp olive oil
1 medium onion, finely chopped
6 cloves garlic, minced
4 cups chicken broth
1 cup water
2 large potatoes, peeled and diced
1 tsp dried thyme
Salt and pepper to taste
1/4 cup heavy cream (optional)
Fresh parsley, chopped (for garnish)
Croutons (optional)
Directions
1. Heat the olive oil in a large pot over medium heat.
2. Add the finely chopped onion and cook until translucent, stirring occasionally.
3. Stir in the minced garlic and cook for another minute, making sure not to let it brown.
4. Pour in the chicken broth and water, and bring the mixture to a boil.
5. Add the peeled and diced potatoes, and reduce the heat to a simmer.
6. Stir in the dried thyme, and season with salt and pepper to taste.
7. Let the soup simmer until the potatoes are tender, about 15-20 minutes.
8. Use an immersion blender to purée the soup until smooth, or transfer it in batches to a regular blender.
9. If using, stir in the heavy cream and heat through.
10. Serve the soup hot, garnished with chopped fresh parsley and croutons if desired.