Description

This Soothing Hangover Cure Garlic Potato Soup is a comforting and nourishing recipe designed to ease your symptoms with its warm, garlicky broth and tender potatoes. Combining fresh and roasted garlic with potatoes simmered in vegetable broth, this soup delivers rich flavors and a creamy texture without the need for cream. Easy to prepare on the stovetop, it’s perfect for a restorative meal after a long night or whenever you crave something gentle yet satisfying.

Ingredients

Scale

For the Soup:

1 small onion, diced into 1/2-inch pieces
4 garlic cloves, freshly minced
1 large head roasted garlic (or pre-roasted from the store)
2 tbsp extra virgin olive oil
4 cups vegetable broth
1 tsp salt, divided
1 tbsp fresh chopped parsley
1/4 tsp freshly ground black pepper
4 large potatoes, peeled and cut into 1-inch chunks

For Garnish (optional):

Chopped parsley
Croutons (optional for crunch)
Grated cheese (optional for added richness and creaminess)

Instructions

Prepare Ingredients and Build the Aromatic Base: Peel and cut the potatoes into 1-inch chunks. Dice the onion into 1/2-inch pieces and mince the fresh garlic cloves. Heat the olive oil in a large pot over medium heat until shimmering. Add the diced onion and cook for about 8 minutes, stirring occasionally, until soft and translucent to develop natural sweetness. Add the minced garlic and 1/2 teaspoon salt, stirring constantly for about 1 minute until fragrant, being careful not to brown the garlic.
Build the Soup Base and Cook Potatoes: Pour in the vegetable broth and bring it to a boil over high heat. Add the potato chunks, remaining 1/2 teaspoon salt, and chopped parsley. Once it reaches a gentle simmer, reduce heat to medium-low and simmer uncovered for 15-20 minutes until potatoes are tender and easily pierced with a fork. This allows potatoes to absorb flavors and soften for blending or mashing.
Add Roasted Garlic and Create Desired Texture: Break apart the roasted garlic head and stir the soft cloves gently into the pot. For a chunky, rustic texture, remove 1 cup of the cooked potatoes with a slotted spoon and mash roughly, then return to soup to create natural creaminess without cream. Alternatively, blend the entire pot using an immersion blender for a smooth consistency. The chunky texture is recommended for its nourishing feel and ease on a queasy stomach.
Season and Serve: Taste and season the soup with freshly ground black pepper and additional salt if needed. Ladle hot soup into bowls and garnish with chopped parsley, and optionally with croutons for crunch and grated cheese for richness. Serve warm to enjoy the ultimate restorative meal with mellow garlic and tender potatoes.

Notes

Using pre-roasted garlic from the store can save preparation time without sacrificing flavor.
Mashing some potatoes instead of fully blending helps keep a rustic, hearty texture that’s soothing after a hangover.
Adjust salt cautiously at the end to suit your taste and dietary needs.
Optional garnishes like croutons and cheese add textural contrast and richness but can be omitted for a lighter soup.
This soup can be stored refrigerated for up to 3 days and reheated gently on the stovetop.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: International

Keywords: garlic potato soup, hangover cure soup, roasted garlic soup, comforting soup, easy potato soup, vegetarian soup, soothing soup