Ingredients
Equipment
Method
Make garlic chips
- Heat the olive oil in a Dutch oven over low heat, then fry half the garlic until crisp, about 3-5 minutes. Transfer the garlic chips to a plate to keep them crisp.
Sauté aromatics
- In the same Dutch oven, melt the butter over medium heat, then sauté the onion and the remaining sliced garlic until softened and fragrant, about 5 minutes. Keep the heat at medium so the garlic doesn’t brown too fast.
Simmer potatoes
- Add the cubed potatoes and chicken broth, then bring to a simmer. Simmer until the potatoes are tender, about 20 minutes, stirring occasionally.
Blend and finish
- Blend the soup until creamy and smooth, then stir in the cream. Heat just until warmed through, about 2-3 minutes, then season with salt and pepper to taste.
Serve
- Ladle the soup into bowls and top with the crispy garlic chips. Serve immediately so the topping stays golden and crunchy.
Notes
Pro tip: fry the garlic on low heat so it stays crisp without turning bitter. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop or microwave until hot. Freezing is not recommended for the creamiest texture. For a dietary swap, use half-and-half or a lactose-free cream substitute instead of regular cream.