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Creamy Garlic Velouté Soup: A Taste of Southern France

Creamy Garlic Velouté Soup: A Taste of Southern France
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 8 cloves garlic minced
  • 4 medium potatoes peeled and diced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • 1 large pot
  • 1 Blender or immersion blender
  • 1 Measuring cups and spoons
  • 1 Cutting board
  • 1 Sharp knife
  • 1 wooden spoon
  • 1 Soup ladle

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
  3. Add the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
  4. Remove the pot from heat. Using a blender or immersion blender, carefully puree the soup until smooth and creamy.
  5. Return the pot to low heat and stir in the heavy cream. Season with salt and pepper to taste. Heat through, but do not boil.
  6. Serve the soup hot, garnished with fresh parsley.

Notes

Storage & Reheating:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat until heated through, stirring occasionally. You may need to add a splash of broth or water to loosen the soup if it thickens in the fridge.
Variations:
- Add croutons for extra texture.
- For a spicy kick, add a dash of cayenne pepper.
- Incorporate leeks for a more complex flavor profile.
- Substitute the heavy cream with coconut milk for a dairy-free version.