1-Getting Started with Ingredients: First, gather and prepare your ingredients to set yourself up for success. Peel and separate 3 heads of garlic, dice 1 large white onion, and quarter 2 medium russet potatoes having everything ready makes the process smooth. If you’re adapting for dietary needs, use vegetable stock instead of chicken stock for a vegan twist, or swap potatoes with cauliflower for a lower-carb option.

2-Cooking the Garlic and Aromatics: Next, focus on the garlic to bring out its best flavors. Preheat your oven to 400°F if roasting; coat the garlic heads with 1 tablespoon olive oil and roast for 25-30 minutes until soft and caramelized. Alternatively, sauté the garlic in 1 tablespoon olive oil and 1 tablespoon butter over low heat for about 6-8 minutes to keep it gentle and avoid any harsh tastes.

After that, build the base by adding the onion to the pot with the cooked garlic. Sauté until the onion turns translucent, which takes around 6-8 minutes, then season with 1 teaspoon sea salt and 1 teaspoon black pepper for depth.

3-Simmering and Blending: Pour in 4 cups chicken stock, ½ cup dry white wine, and 1 tablespoon Italian seasoning, then add the quartered potatoes. Bring everything to a simmer and cook for 15-20 minutes until the potatoes are tender, allowing the flavors to meld beautifully.

Once done, blend the mixture for a creamy texture using an immersion blender right in the pot, or transfer to a standing blender in batches. Stir in ½ cup cream and ½ cup grated parmesan cheese for extra richness, but do this off the heat to keep it smooth.

4-Final Touches: Adjust seasoning to taste, then serve with optional toppings like mini croutons and minced parsley. This step-by-step approach ensures your garlic soup turns out perfect every time, and for more meal ideas, explore dishes like our salmon and summer veggies in foil recipe for complementary sides.