Creamy Garlic Potato Soup

Its winter here, sort of.  Well, it doesn't feel like a Minnesota winter, at least.  Its been a "not so frigid" winter here in Northern Minnesota, and I am very thankful!  But, of course, it has still been chilly outside.  (We may never see a "California winter" on this side of the country, although, I wouldn't mind it at all one bit.)  So, what have I been making throughout the coarse of this winter?  Soup!  Soups are easy to throw together, and that is probably why I have been making them for most of our meals lately.  I'm 4 weeks away from meeting our little girl, so anything and everything simple and easy to make in the kitchen I have been preparing.

This Creamy Garlic Potato Soup is amazing.  You will enjoy every last spoonful!  I usually double or quadrupedal this recipe, especially when you have company for dinner.  Serve it with some homemade bread, and you're speaking my language.



Creamy Garlic Potato Soup


2 TB olive oil
1 cup onion, chopped
8-10 garlic cloves, minced
8 cups water (or vegetable broth)
8 Tsp vegetable broth powder or chicken-like seasoning (if you use water instead of broth)
6 cups potatoes, diced
1 cup low-fat sour cream (or Tofutti Sour Cream)
4 TB fresh dill, chopped (or 4 Tsp dried dill)
Salt to taste (optional)


1.  In large pot, heat oil over medium-high heat.  Add onion and saute until translucent; add garlic to onions and saute an additional 2-3 minutes.
2.  Add water (and broth or seasoning mix) and bring to a boil.  Add potatoes and return to boil.  Reduce heat to medium and boil gently for 10 minutes, or until potatoes are tender.
3.  Take off heat, let cool down a little.  Working with half the mixture at a time, transfer to food processor or blender.  Process until pureed and smooth.  Return to pot.  Stir in remaining ingredients.  Stir over low heat until heated through.  Serve warm.  Garnish with fresh dill if desired.   

Note:  If serving the next day, you can add the dill and salt at the end and refrigerate.  Then, when you are serving the soup, you can add the sour cream right before you serve it, or you may put it on the table and people may use a dollop as a garnish on top, if desired.  That way when you heat the soup up again it does not go sour-tasting because the sour cream had already been added to it, and it tastes much better in the end.  This is the way I serve it, unless I am bringing it for a main-coarse dish for potluck.  Bon Appetite!