Silky Garlic Soup

Silky Garlic Soup

A creamy potato and garlic soup puréed with milk.

Even those who are not great fans of garlic may enjoy this soup, since this potent ingredient becomes quite mild, even subtle, when cooked in combination with potatoes and leeks.

4 servings
Preparation 15 min
Cooking 30 min

170 calories per serving 


7 cloves garlic, crushed    
2 potatoes, peeled then cut into large pieces   400 g
1 onions, coarsely chopped   200 g
1 leeks, cut into 2 cm pieces   300 g
4 tsp canola oil   20 mL
2 3/4 cups chicken broth   700 mL
2/3 cup milk, partly skimmed, 2%   170 mL
4 tsp chives, fresh, chopped   4 g
1/2 tsp salt   2 g
1/2 tsp ground pepper   1 g

Before you start

A blender or food processor will be very useful to purée the soup.


  1. Prepare the vegetables: Coarsely chop the onion. Halve the leek lengthwise and cut each half crosswise into 2 cm pieces. Crush the garlic cloves. Peel and cut the potatoes into 4 cm chunks.
  2. Heat the oil in a saucepan over medium heat. Add the onion, leek, and garlic, then cook with occasional stirring, until the vegetables are just softened, 2-3 min. Add the broth and potatoes, then season with the salt and pepper. Bring to a boil over high heat, then reduce to low, cover, and simmer about 20 min until the potatoes are tender.
  3. Purée the soup in a blender or food processor. Pour the soup back into the saucepan, add the milk, stir, and reheat over moderately high heat a couple of minutes. Adjust the seasoning.
  4. Garnish each bowl with the chopped chives. Serve.


This soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.

Nutrition Facts Table

Nutrition Facts

per 1 serving (340g)


% DV*

* DV = Daily Value




4.5 g

7 %

Saturated 1 g
+ Trans 0.1 g

5 %


5 mg


660 mg

28 %


30 g

10 %


3 g

13 %


5 g


5 g

Vitamin A

15 %

Vitamin C

35 %


10 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar, Trans Fat
Low :
Cholesterol, Saturated Fat
Source of :
Calcium, Copper, Fibre, Iron, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E, Zinc
Good source of :
Folacin, Magnesium, Manganese, Potassium, Vitamin B6, Vitamin C
Excellent source of :
Vitamin K

More info

This recipe is in the following categories: Vegetables | Soups | Halal | Low Cholesterol | Low Saturated Fat | French

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