Creamy Potato Garlic Soup

A fast and easy potato soup recipe made with simple ingredients. Vegetarian and gluten-free


  • 1 pound russet Idaho® potatoes, peeled and cut into 1" cubes
  • 4 cups broth - chicken or veggie
  • 2 tablespoons Litehouse® freeze-dried garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper 
  • 1/2 cup sour cream


  1. Place potatoes, broth, garlic and salt in a medium pot and bring to a boil. 
  2. Cover, lower heat to low and simmer gently for 15-20 minutes or until potatoes are very tender. Let cool. 
  3. Blend in batches until very smooth and silky. 
  4. Return to the same pot and gently reheat. 
  5. Season with pepper and whisk in the sour cream. 
  6. Garnish with fresh scallions or chives and an optional swirl of sour cream. 
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Yield: 2-4

Sylvia Fountaine
Food Blogger
Feasting at Home

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