Garlic Parmesan Potato Soup: Cozy, Creamy & Completely Comforting

This garlic parmesan potato soup recipe is trending fast — cozy, bold, and perfect for busy nights. It takes everything people love about classic potato soup and layers in roasted-style garlic flavor and salty, nutty parmesan for a bowl that tastes like a hug and a restaurant appetizer at the same time.

Imagine tender chunks of potato, soft sautéed onions and celery, and a silky, creamy broth that’s packed with garlic and melted parmesan. Every spoonful is rich and comforting, but the garlic keeps it bright and interesting so it never feels flat or boring. Add a handful of fresh herbs and a sprinkle of extra cheese on top, and you’ve got the kind of soup that makes everyone ask for seconds.

Whether you’re cooking for a chilly weeknight, a cozy weekend, or a casual dinner with friends, this garlic parmesan potato soup fits right in. It’s simple to make, easy to customize, and reheats beautifully for lunches the next day.

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Garlic Parmesan Potato Soup

This cozy Garlic Parmesan Potato Soup is creamy, garlicky, and ultra-comforting—like a hug in a bowl. Made with tender potatoes, parmesan cheese, and sautéed aromatics, it’s the perfect soup for chilly nights or whenever you need something warm and satisfying.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner, Soup

Cuisine American

Servings 6 bowls

Calories 400 kcal

Ingredients

  

Main Ingredients

• 2 tbsp olive oil or butter
• 1 yellow onion diced
• 2 stalks celery diced
• 5 cloves garlic minced
• 2 lb Yukon Gold or Russet potatoes peeled and diced
• 4 cups low-sodium chicken or vegetable broth
• 0.5 tsp dried thyme or Italian seasoning
• 1 cup heavy cream or half-and-half
• 1.25 cups freshly grated parmesan cheese
• 1 tsp salt or to taste
• 0.5 tsp black pepper

Optional Garnish

• 0.25 cup fresh parsley or chives chopped
• 1 tbsp lemon juice optional, for brightness

Instructions

 

• Sauté aromatics: In a large pot, heat olive oil or butter over medium heat. Add diced onion and celery with a pinch of salt. Cook until soft, about 5–7 minutes. Stir in garlic and cook for 1 minute more.
• Add potatoes and broth: Add diced potatoes and enough broth to cover them. Season with thyme, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes or until potatoes are tender.
• Blend to desired texture: Use a potato masher for a chunky texture or an immersion blender for a smoother soup. Blend partially or fully based on your preference.
• Stir in cream and parmesan: Reduce heat to low. Stir in cream and grated parmesan a bit at a time, mixing until melted and smooth. Adjust seasoning with additional salt and pepper if needed.
• Finish and serve: Add a splash of lemon juice and fresh herbs if using. Serve hot, garnished with extra parmesan and herbs as desired.

Notes

This soup stores well for up to 4 days in the fridge and can be frozen before adding cream and cheese. To make it vegetarian, use vegetable broth and skip meat-based toppings. Blend more or less depending on how creamy or chunky you like your soup.

Keyword comfort food, creamy soup, garlic parmesan soup, potato soup, vegetarian soup

Why You’ll Love This Garlic Parmesan Potato Soup

Before we get into the details, here’s why this soup has “new favorite” written all over it:

• Garlic lovers’ dream:
  The soup layers garlic in more than one way, so you get deep, savory flavor that’s present but not harsh.
• Ultra creamy, without being fussy:
  A mix of potatoes, broth, cream (or half-and-half), and parmesan gives you a naturally thick, velvety texture—no complicated techniques required.
• Budget-friendly comfort food:
  Potatoes, onions, garlic, and a chunk of parmesan go a long way. This soup feels special but uses basic ingredients.
• One pot, easy cleanup:
  Everything cooks in one large pot. You sauté, simmer, mash or blend a bit, and you’re done.
• Flexible for your taste and diet:
  You can make it lighter, chunkier, smoother, or extra cheesy. Add veggies, swap the cream, or top it however you like.

If you like creamy soups, garlic bread, or anything with a parmesan crust, this soup is going to feel very “you.”

Key Ingredients (and Simple Substitutions)

You don’t need much to make garlic parmesan potato soup, but each ingredient plays a role. Here’s what you’ll use and how you can tweak it.

Potatoes

Potatoes are the base of the soup and do most of the thickening.

• Yukon Gold potatoes are ideal:
  They’re naturally creamy and hold their shape just enough while still breaking down slightly into the broth.
• Russet potatoes also work:
  They’ll make the soup a little fluffier and thicker because they’re higher in starch.

You can also use a mix of both if that’s what you have.

Potatoes are more than just comfort food—they’re also a source of quality carbohydrates and key vitamins. You can check a detailed nutrition breakdown for baked potatoes here.

Garlic

Garlic is the star, so use it generously.

• Fresh garlic cloves:
  Minced or sliced and sautéed gently so they become mellow and sweet.
• If you want an even deeper flavor, you can add a spoonful of roasted garlic near the end of cooking. It brings a caramelized, slightly nutty note.

The key is to cook the garlic gently—enough to soften its sharpness but not so much that it burns.

Onion and Celery

These two build the savory base:

• Yellow onion – adds sweetness and body.
• Celery – offers a subtle herbal note and makes the soup taste more complete.

If you’re not a big celery fan, you can chop it very fine so it blends into the background, or replace it with a bit of finely diced carrot for sweetness.

Broth

A good chicken or vegetable broth gives the soup depth.

• Use low-sodium broth so you can control the salt, especially since parmesan is naturally salty.
• If you want a vegetarian soup, choose a rich vegetable broth and skip any meat-based garnishes.

Creamy Element

This is what makes the soup feel luxurious.

• Heavy cream gives the richest, silkiest result.
• Half-and-half is a bit lighter but still creamy.
• For an even lighter version, you can use whole milk and let the potatoes do more of the thickening.

You can always start with less cream and add more to taste at the end.

Parmesan

Parmesan is the flavor bomb that pulls everything together.

• Use freshly grated parmesan if possible. It melts better and has more flavor than the pre-shredded kind.
• Stir some into the soup and save a little extra for sprinkling on top of each bowl.

If you happen to have a parmesan rind, you can toss it into the pot while the soup simmers and remove it before blending or serving. It adds incredible depth.

Parmesan doesn’t just add big flavor—it also contributes protein and calcium. For more details, see this nutrition overview for parmesan cheese.

Seasonings and Herbs

Simple seasonings are all you need:

• Salt and black pepper
• A pinch of dried thyme or Italian seasoning
• Fresh parsley or chives for garnish

If you enjoy a tiny bit of heat, a pinch of red pepper flakes works beautifully with the garlic and cheese.

Step-by-Step: How to Make Garlic Parmesan Potato Soup

This soup is made in layers, so every step adds flavor. Here’s how it comes together from start to finish.

1. Sauté the Aromatics

Start with a large pot or Dutch oven over medium heat.

• Add a drizzle of olive oil or a mix of oil and butter.
• Sauté diced onion and celery with a pinch of salt until they’re soft and slightly translucent, about 5–7 minutes.
• Add minced garlic and cook for another 30 seconds to 1 minute, just until fragrant.

Tip: If the garlic or onions start to brown too quickly, reduce the heat. You want soft, golden edges, not burnt pieces.

2. Add Potatoes and Broth

Next, bring in the potatoes:

• Add your peeled, diced potatoes to the pot and stir them into the aromatics.
• Pour in enough broth to cover the potatoes by about an inch.
• Add a pinch of thyme or Italian seasoning, plus a little more salt and pepper.

Bring the mixture to a gentle boil, then reduce the heat to a simmer.

• Cook until the potatoes are very tender, about 15–20 minutes, depending on the size of your cubes.

You should be able to easily pierce them with the tip of a knife or a fork.

3. Partially Blend for Creaminess

Once the potatoes are fully tender, decide on your preferred texture.

You have two main options:

• Chunky and rustic:
  Use a potato masher right in the pot to mash some of the potatoes, leaving plenty of chunks. This will thicken the soup while keeping a hearty texture.
• Extra smooth and silky:
  Use an immersion blender to puree most (or all) of the soup until it’s smooth. You can also scoop some into a regular blender, blend carefully, then return it to the pot.

You can also do a mix: blend part of the soup and leave the rest chunky.

4. Stir in Cream and Parmesan

With the heat on low, stir in your creamy ingredients:

• Pour in the cream, half-and-half, or milk, stirring slowly.
• Add grated parmesan a handful at a time, stirring until it melts into the soup.

This is the moment when the soup turns from simple potato soup into garlic-parmesan heaven.

Taste and adjust:

• Add more parmesan for a stronger cheesy flavor.
• Add salt and pepper as needed, remembering that parmesan is salty on its own.
• If the soup feels too thick, thin it with a splash of warm broth or milk.
• If it’s too thin, let it simmer gently for a few minutes to reduce slightly, stirring often.

5. Finish with Freshness

Right before serving:

• Stir in a squeeze of lemon juice if you want a tiny bit of brightness (just a teaspoon or two).
• Sprinkle in some fresh chopped parsley or chives.

This last step keeps the soup from feeling heavy and adds a fresh layer to all that rich, creamy flavor.

Make It Your Way: Variations & Flavor Twists

One of the best parts of garlic parmesan potato soup is how easily you can customize it. Here are some ideas to make it truly your own.

Extra Veggie Boost

Add more vegetables to make the soup a little lighter and more colorful:

• Stir in baby spinach right at the end; it wilts in seconds.
• Add small broccoli florets to the pot while the potatoes simmer.
• Mix in frozen peas or corn during the last few minutes of cooking for sweetness and color.

These additions turn the soup into a more complete one-bowl meal.

Protein Add-Ins

If you’d like a protein boost:

• Stir in shredded cooked chicken for a chicken-and-potato soup vibe.
• Add a can of drained white beans for extra fiber and creaminess.
• Top each bowl with a spoonful of Greek yogurt for extra protein and a tangy finish.

Make It Lighter

To create a lighter version while keeping it satisfying:

• Use half broth and half milk instead of all cream.
• Blend more of the potatoes so you rely less on dairy for thickness.
• Go slightly easier on the parmesan in the soup and add more as a garnish.

You still get the garlic and cheese flavor, just with a bit less richness.

Make It Extra Indulgent

If you’re going all-in on comfort:

• Use heavy cream for the entire creamy portion.
• Add a little extra parmesan and a small handful of shredded mozzarella or provolone for extra stretchiness.
• Top with garlic-herb croutons or toasted bread crumbs for crunch.

Meal Prep, Storage & Reheating Tips

Garlic parmesan potato soup is fantastic for leftovers and meal prep. Here’s how to get the best texture and flavor over several days.

Storing in the Fridge

• Let the soup cool slightly before transferring it to containers.
• Store in airtight containers in the refrigerator for 3–4 days.
• As it cools, the soup will thicken because of the potatoes and cheese. This is normal.

Reheating

• Reheat gently in a pot over low to medium-low heat, stirring occasionally.
• If the soup has thickened too much, add a splash of broth or milk to loosen it to your preferred consistency.
• Avoid boiling hard after reheating, as that can sometimes make dairy-based soups separate or feel grainy.

You can also reheat individual portions in the microwave, pausing to stir once or twice.

Freezing Tips

Potato and cream soups can be a little tricky to freeze because the texture can change after thawing. If you want to freeze this soup:

• For best results, cook the soup without the dairy and parmesan first.
• Cool, portion into freezer-safe containers, and freeze for up to 2–3 months.
• When reheating, bring it back to a simmer, then add the cream and parmesan at the end, stirring until smooth.

This approach gives you a much better texture.

Most creamy soups keep well in the fridge for a few days when cooled and stored properly. You can check the official cold food storage chart for soups and stews here.

Serving Ideas

Garlic parmesan potato soup can be the star of the meal or part of a larger spread. Here are some easy pairing ideas.

Simple Dinner

• A big bowl of soup
• A slice or two of crusty bread, garlic bread, or warm rolls
• A small side salad with a light lemon or herb dressing

This makes a cozy weeknight meal that doesn’t feel fussy.

Soup and Sandwich Night

Pair the soup with:

• A grilled cheese sandwich (parmesan on the outside is a fun twist)
• A simple chicken or turkey sandwich
• A veggie sandwich with roasted peppers, spinach, and cheese

The creamy soup and a crisp, toasty sandwich are an unbeatable combo.

Toppings Bar

You can also serve the soup with a small toppings station so everyone can create their favorite bowl. Offer:

• Extra grated parmesan
• Chopped fresh herbs
• Garlic croutons or toasted bread crumbs
• A pinch of red pepper flakes
• A drizzle of olive oil

It turns a simple soup into something interactive and special.

Tastyinspo Notes

This garlic parmesan potato soup was born from two cravings at once: potato soup and garlic bread. Instead of choosing, I decided to merge the best parts of each—creamy potatoes, plenty of garlic, and a good amount of parmesan—and the result has become a regular in the dinner rotation.

What I love most is how forgiving it is. If you’re low on cream, you can lean on the potatoes for texture. If you’re short on time, you can chop the potatoes a little smaller so they cook faster. If you’re cooking for picky eaters, you can blend the soup completely smooth so they never even know how many onions and celery you tucked inside.

I also love that it works for different moods. Some nights it’s a simple dinner with bread and a salad. Other nights I treat it more like a starter, followed by roasted chicken and vegetables. Either way, that first spoonful—creamy, garlicky, and cheesy—is always a little moment of comfort.

Approximate Nutrition (Per Serving)

Exact numbers will depend on the amount of cream and cheese you use, but for a generous bowl (about 1/6 of the pot), you can expect roughly:

• Calories: ~350–450
• Protein: ~10–15 g
• Carbohydrates: ~35–45 g
• Fat: ~18–25 g
• Fiber: ~3–5 g

Using more broth and less cream will lighten the soup; adding beans or extra cheese will increase protein and calories.

Frequently Asked Questions