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Country French Garlic Soup

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Country French Garlic Soup is the epitome of comfort, offering a warm, hearty bowl full of rich flavors that are sure to soothe the soul. The delicate balance of garlic, leeks, and fresh herbs in a rich broth creates a satisfying depth of flavor that envelops the senses. With the addition of rustic bread and a generous sprinkling of cheese, every spoonful feels like a cozy embrace. The sweetness of the garlic mingles perfectly with the savory broth, making each bite a deliciously comforting experience.

Ingredients

Scale

For the Soup

  • 6–8 cloves garlic, minced (adjust to your taste)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 leek, white and light green parts only, sliced
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable broth (low-sodium preferred)
  • 1–2 bay leaves
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
  • Salt and pepper, to taste
  • 2 cups stale French baguette or crusty bread, cut into cubes
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 tablespoon fresh basil (optional, for garnish)
  • ½ cup grated cheese (Gruyère, Parmesan, or vegan cheese if preferred)

Optional Garnishes

  • A drizzle of olive oil
  • Crusty bread slices for dipping
  • A sprinkle of fresh thyme or parsley

Instructions

1. Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the minced garlic and cook for about 1-2 minutes until fragrant, being careful not to burn it. Add the chopped onion and leek, and sauté for about 5-7 minutes until softened and translucent. Stir occasionally to ensure even cooking. The garlic should become aromatic and the onion and leek should begin to caramelize slightly, adding sweetness to the soup.

2. Add the Potatoes and Broth

Once the onion and leek are softened, add the diced potatoes to the pot and stir well. Pour in the vegetable broth and add the bay leaves and thyme. Bring the mixture to a gentle simmer over medium heat. Allow the soup to cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally and keep the heat at a simmer to prevent the broth from boiling too vigorously.

3. Add the Bread

Once the potatoes are tender, add the cubed bread to the soup. Stir well to combine, and let the bread soak in the broth for about 5 minutes. The bread will begin to break down and dissolve into the soup, thickening it and giving it a hearty texture. If you prefer a creamier texture, you can use an immersion blender to purée the soup at this point, blending it to your desired consistency.

4. Season the Soup

Taste the soup and adjust the seasoning as necessary. Add salt and pepper to taste, keeping in mind that vegetable broth can sometimes be salty, so season carefully. If you like a more pronounced herb flavor, you can add more thyme or fresh herbs like rosemary or oregano.

5. Add the Cheese (Optional)

Once the soup is seasoned to your liking, stir in the grated cheese (if using). Allow the cheese to melt into the soup, adding richness and a velvety texture. If you’re keeping the soup vegan, skip this step or use a dairy-free cheese substitute.

6. Serve

Ladle the soup into bowls and garnish with freshly chopped parsley and basil. Drizzle a little olive oil over the top for extra flavor and richness. For an added touch, you can serve the soup with slices of crusty bread for dipping or a side salad.

Nutrition

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