Imagine a soup so creamy, so aromatic, that it transforms the humble potato into a luxurious culinary experience! Our Garlic Basil Mashed Potato Soup is not just another comfort food—it's a flavor explosion that will make your taste buds dance with delight. Whether you're looking to warm up on a chilly evening or impress dinner guests with a simple yet sophisticated dish, this recipe promises to be your new go-to comfort classic that elevates the traditional mashed potato to an entirely new level of deliciousness.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs potatoes, peeled and diced
- 4 cups vegetable broth
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Begin by preparing your ingredients. Peel and dice the potatoes into uniform pieces, about 1-inch cubes, to ensure even cooking. Mince the garlic cloves and chop the fresh basil, setting them aside for later use.
- In a large pot, add the diced potatoes and pour in the vegetable broth. Ensure that the potatoes are fully submerged in the broth. Place the pot over medium-high heat and bring the mixture to a boil.
- Once the broth reaches a boil, reduce the heat to medium-low and cover the pot. Allow the potatoes to simmer for about 15-20 minutes, or until they are tender and easily pierced with a fork.
- While the potatoes are cooking, heat a small skillet over medium heat. Drizzle a little olive oil into the skillet and add the minced garlic. Sauté the garlic for about 1-2 minutes, stirring frequently, until it becomes fragrant and slightly golden. Be careful not to burn the garlic.
- Once the potatoes are tender, remove the pot from the heat. Using a slotted spoon, transfer the cooked potatoes to a large mixing bowl, reserving the vegetable broth in the pot.
- Using a potato masher or a fork, mash the potatoes until they reach your desired consistency. For a creamier texture, you can use an immersion blender or a regular blender to puree the potatoes.
- Gradually stir in the reserved vegetable broth into the mashed potatoes, mixing until the soup reaches your preferred thickness. You may not need to use all the broth, so add it slowly.
- Next, pour in the heavy cream and stir to combine. Add the sautéed garlic and chopped basil to the soup, mixing well. Season with salt and pepper to taste, adjusting as necessary.
- Return the pot to low heat and warm the soup gently, stirring occasionally. Avoid boiling the soup after adding the cream to prevent curdling.
- Once heated through, ladle the Garlic Basil Mashed Potato Soup into bowls. Drizzle with a little olive oil on top for added flavor and garnish with extra fresh basil if desired.
- Serve the soup warm, accompanied by crusty bread or a side salad for a complete meal. Enjoy your delicious Garlic Basil Mashed Potato Soup!
Tips
- Use starchy potatoes like Russet or Yukon Gold for the creamiest texture.
- Always add cream and herbs off the direct heat to prevent curdling and preserve their fresh flavor.
- For an extra smooth consistency, use an immersion blender instead of a traditional potato masher.
- Don't discard all the vegetable broth—add it gradually to control the soup's thickness.
- Toast some bread crumbs with a little olive oil and sprinkle on top for added crunch.
- If you prefer a lighter version, you can substitute heavy cream with half-and-half or milk.
- Fresh basil makes a huge difference—avoid dried herbs if possible.
- Taste and adjust seasoning before serving; the salt can significantly impact the final flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
