Soothing Hangover Cure Garlic Potato Soup Recipe
This Soothing Hangover Cure Garlic Potato Soup is a comforting and flavorful dish that combines the sweetness of slowly cooked onions, the rich aroma of roasted garlic, and creamy potatoes to create a nourishing soup perfect for recovery. Enhanced with fresh parsley and optional garnishes like croutons and cheese, this soup is easy to prepare on the stovetop and offers a warm, revitalizing meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Soup:
- 1 small onion, diced into 1/2-inch pieces
- 4 garlic cloves, freshly minced
- 1 large head roasted garlic (or pre-roasted from the store)
- 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
For Garnish (Optional):
- Chopped parsley
- Croutons (optional but recommended for extra crunch)
- Grated cheese (optional, adds richness and creaminess)
Instructions
- 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 2 tablespoons of extra virgin olive oil in a large pot over medium heat until shimmering. Add the diced onion and cook for about 8 minutes, stirring occasionally, until the onion is soft and translucent, allowing its natural sweetness to develop. Add the minced garlic and 1/2 teaspoon of salt, stirring constantly for about 1 minute until fragrant. Avoid browning the garlic to prevent bitterness.
- Build the Soup Base and Cook Potatoes: Pour 4 cups of vegetable broth into the pot and bring it to a boil over high heat. Add the prepared potato chunks, the remaining 1/2 teaspoon of salt, and the fresh chopped parsley. Reduce the heat to a simmer and cook the potatoes until they are tender, about 15-20 minutes.
- Add Roasted Garlic and Season: Once the potatoes are tender, squeeze the roasted garlic out of its cloves and add it to the soup. Stir well to incorporate the roasted garlic’s rich flavor. Add 1/4 teaspoon of freshly ground black pepper and adjust salt if necessary.
- Blend the Soup to Desired Consistency: Use an immersion blender directly in the pot to blend the soup until smooth and creamy, or leave it slightly chunky according to preference. Alternatively, transfer soup in batches to a countertop blender and blend carefully.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish with chopped parsley, croutons, and grated cheese if desired, adding texture and richness. Serve immediately for a comforting and rejuvenating meal.
Notes
- Use pre-roasted garlic to save time and enhance the soup’s depth of flavor.
- Be careful not to brown the fresh garlic in step 1 as it can cause bitterness.
- This soup can be made vegan by omitting cheese and using vegetable broth.
- To make it gluten-free, avoid croutons or use gluten-free versions.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adjust seasoning with salt and pepper according to taste before serving.
