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Creamy Potato Soup with Crispy Garlic

A simple, delicious creamy potato soup topped with crispy garlic.
Prep Time15 mins
Cook Time45 mins
Course: Soup
Keyword: potato soup, crispy garlic
Servings: 4 people


  • soup pot or Dutch oven
  • cutting board
  • chef's knife
  • skillet


  • 2 tbsp bacon fat, butter, olive oil (or fat of your choice) divided
  • 1 medium yellow onion chopped
  • 3/4 pound potatoes (we used Yukon Gold) thinly sliced
  • 1.5 tsp kosher salt divided
  • 1.5 cups chicken stock
  • 1.5 cups water
  • 1/4 cup chives minced
  • 1 bulb garlic peeled and minced


  • Heat 1 Tbsp bacon fat in soup pot over medium heat. Once oil is hot, add chopped onion. Saute 5-7 minutes, or until onions just begin to brown.
  • Add thinly sliced potatoes and 1 tsp salt to soup pot. Stir to combine. Saute 5-6 minutes, or until potatoes just begin to brown.
  • Add one cup chicken stock to deglaze soup. Add the remaining stock and water. Bring to a boil, then lower to a simmer and partially cover. Cook until the potatoes are tender, 15-20 minutes.
  • While the soup is simmering, make the crispy garlic. Heat 1 Tbsp bacon fat in heavy duty skillet over medium heat. Once oil is hot, evenly sprinkle minced garlic and 1/2 tsp salt into the skillet. Saute until garlic is a toasty brown, stirring or shaking skillet frequenly to prevent burning. Set aside.
  • Once potatoes are tender, remove soup from heat and let cool briefly. Puree in blender until soup is smooth. Return to pot and gently reheat. Taste. Add more salt if desired. Serve hot, topped with minced chives and croutons and/or crusty bread. Enjoy!


We use Yukon Gold potatoes for this recipe, but you can use any potatoes. Keep in mind the color of the soup will change if you use, for instance, Adirondack Blue potatoes. 
Because we use organic potatoes grown right here on our farm, we do not peel the potatoes.
Thank you to Deborah Madison for giving the building blocks for this recipe in Vegetable Literacy.