Creamy Potato Soup with Garlic and Yogurt: A 30-Minute Recipe
A creamy potato soup made with yogurt, garlic, and simple pantry ingredients. Quick to make, comforting, and perfect for the whole family.
Servings: 6
Calories: 272kcal
Ingredients
- 3 tablespoon sunflower oil or olive oil
- 1 large onion chopped
- 2 medium carrots grated
- 1 chicken bouillon cube
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2.2 lbs potatoes cubed
- 2 cups plain yogurt
- 1 egg
- 5 garlic cloves crushed
- 1 bunch of frsh parsley chopped
- Optional: Spicy pickled peppers for serving
Instructions
- Start with the Veggies: Heat the oil in a deep pan over medium heat. Add the chopped onions and cook them until they turn soft and translucent, about 3-5 minutes. Stir frequently to avoid burning. Once the onions are ready, stir in the grated carrots. Sprinkle with salt and pepper, and crumble in the chicken bouillon cube. Mix everything well, letting the carrots cook for about 3-4 minutes. Keep stirring to ensure even cooking and to help the veggies release their natural sweetness, creating a flavorful base for the soup.3 tbsp sunflower oil or olive oil, 1 large onion, 2 medium carrots, 1 chicken bouillon cube, 1 tsp salt, ½ tsp black pepper
- Add the Potatoes: Increase the heat slightly and add the cubed potatoes to the pan. Stir them gently, ensuring they are coated in the oil and veggie mixture. Let them cook for about 2 minutes to absorb the flavors. Then, pour in 8 cups (approximately 2 liters) of water. Stir everything together, bring it to a boil, and then reduce the heat to low-medium. Cover the pan and let the soup simmer for about 20 minutes, or until the potatoes are fork-tender. Check occasionally and give it a stir to ensure nothing sticks to the bottom.2.2 lbs potatoes
- Prepare the Yogurt Mix: While the potatoes are cooking, grab a large mixing bowl. Add the yogurt, egg, and crushed garlic. Whisk the mixture until smooth and well-combined. This step ensures the yogurt mix is ready to blend seamlessly with the soup later.2 cups plain yogurt, 1 egg, 5 garlic cloves
- Temper the Yogurt: This part is key to achieving a creamy soup without curdling the yogurt. Once the potatoes are fully cooked, carefully ladle some of the hot soup broth into the yogurt mixture. Add it slowly, about 1 ladle at a time, whisking continuously to prevent lumps. Repeat this process until the yogurt mixture is warm and thinned out. Gradually pour the tempered yogurt back into the pot with the soup, stirring constantly as you do. This technique helps the yogurt integrate smoothly into the soup, creating a creamy, silky texture.
- Finish and Garnish: Allow the soup to simmer for another 2-3 minutes after adding the yogurt mixture. This helps meld all the flavors together. Taste the soup and adjust the seasoning if needed, adding a bit more salt or pepper to your liking. Remove the pan from heat and sprinkle freshly chopped parsley over the top for a fresh burst of color and flavor. Serve the soup hot with a side of spicy pickled peppers for a tangy, zesty kick that pairs beautifully with the creamy base.1 bunch of frsh parsley
Video
Notes
- Yogurt Curdling Tip: Always temper the yogurt by mixing it with hot broth before adding it to the soup. This step prevents curdling and ensures a creamy texture.
- Consistency Adjustment: If the soup is too thick for your liking, add a splash of hot water or broth to thin it out.
- Make It Vegetarian: Swap the chicken bouillon cube for a vegetable one to make the soup vegetarian-friendly.
- Garlic Intensity: Roast the garlic cloves before crushing them into the yogurt mix for a milder garlic flavour.
- Storage Advice: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring frequently.
- Serving Suggestion: Spicy pickled peppers, polenta or crusty bread make excellent accompaniments.
Nutrition
Calories: 272kcal | Carbohydrates: 38g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 620mg | Potassium: 944mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3536IU | Vitamin C: 37mg | Calcium: 141mg | Iron: 2mg
