Irish Garlic Soup

Warm up with a comforting bowl of Irish Garlic Soup, a velvety blend of roasted garlic, hearty potatoes, and aromatic leeks, all simmered to perfection in a rich chicken or vegetable stock. This traditional Irish recipe showcases the deep, mellow flavor of roasted garlic, elevated by the creaminess of heavy cream and the herbal notes of fresh thyme and bay leaf. Perfect for a cozy dinner or St. Patrick’s Day celebration, this soup pairs beautifully with a slice of crusty bread for dipping. Quick to prepare and packed with wholesome ingredients, Irish Garlic Soup is a soul-soothing dish that’s both rustic and refined.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 garlic heads
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 leek, white and light green parts only, thinly sliced
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 0.5 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 loaf crusty bread (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the garlic heads to expose the cloves. Place the garlic heads on a piece of foil, drizzle with 1 tablespoon of olive oil, and wrap them tightly in the foil.

Step 3

Roast the garlic in the oven for 30-35 minutes, or until the cloves are soft and golden. Remove from the oven and let cool slightly.

Step 4

In a large pot, heat the remaining 1 tablespoon of olive oil and butter over medium heat.

Step 5

Add the chopped onion and sliced leek to the pot. Sauté for 5-6 minutes, stirring occasionally, until softened but not browned.

Step 6

Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the diced potatoes.

Step 7

Pour in the chicken or vegetable stock, and add the thyme sprigs and bay leaf.

Step 8

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the potatoes are tender.

Step 9

Remove the thyme sprigs and bay leaf from the pot, then use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and puree in batches.

Step 10

Stir in the heavy cream, salt, and black pepper. Taste and adjust seasonings as needed.

Step 11

Serve hot, garnished with fresh parsley and a side of crusty bread if desired.

Nutrition Facts

Serving size	2433.9 grams (2433.9g)

Amount per serving	% Daily Value*
Calories	2770

Total Fat 109.10g	140%
Saturated Fat 45.30g	226%
Polyunsaturated Fat 3.40g
Cholesterol 186mg	62%
Sodium 8171mg	355%
Total Carbohydrate 383.40g	139%
Dietary Fiber 23.30g	83%
Total Sugars 21.70g
Protein 66.50g	133%

Vitamin D 5IU	23%
Calcium 809mg	62%
Iron 20mg	111%
Potassium 3768mg	80%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 9.6%

Carbs: 55.1%