Name: Caramelized Garlic and Potato Soup
Prep time: 40 min
Total time: 1 h 10 min
Ingredients: 12 cloves garlic; 4 cups low-sodium vegetable broth; 4 cups cubed peeled russet potatoes (1½ lb.); 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups); 1 cup unsweetened, unflavored plant-based milk; 2 tablespoons brown rice vinegar; Sea salt, to taste; Freshly ground black pepper, to taste; 2 cups hot cooked farro (see tip in intro); ½ cup slivered sugar snap peas; Chopped fresh chives; Crushed red pepper

Prep-time: 40 minutes / Ready In: 1 hour 10 minutes
Makes 9½ cups
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This lusciously creamy potato soup has subtly sweet undertones thanks to a handful of caramelized garlic that turns a simple dish into a work of art. Cannellini beans add nutrient-dense heartiness and an extra level of velvety smooth texture, which pairs perfectly with the chewy contrast of cooked farro. Feel free to get creative with how you dress up each serving, but our favorite garnish combo is crisp snap peas, aromatic chives, and spicy red pepper flakes. Thinly sliced radishes, whole wheat croutons, or chopped parsley would also make excellent toppings.

Tip: For 2 cups cooked farro, cook 1 cup dry farro according to package directions

For more creamy vegan soup recipes, check out these tasty ideas:

By Shelli McConnell, Mar 21, 2023

Ingredients

12 cloves garlic
4 cups low-sodium vegetable broth
4 cups cubed peeled russet potatoes (1½ lb.)
1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
1 cup unsweetened, unflavored plant-based milk
2 tablespoons brown rice vinegar
Sea salt, to taste
Freshly ground black pepper, to taste
2 cups hot cooked farro (see tip in intro)
½ cup slivered sugar snap peas
Chopped fresh chives
Crushed red pepper

Instructions

In a covered 4-quart Dutch oven cook whole garlic cloves in ¼ cup of the broth over medium-low about 15 minutes. Remove lid and continue cooking until tender and golden, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Add the remaining broth, the potatoes, beans, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Using an immersion blender, blend mixture until smooth. Stir in milk and vinegar. Season with salt and black pepper.
Serve soup over farro. Top with sugar snap peas, chives, and crushed red pepper.

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7 Comments

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(4.33 from 3 votes)

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Donna2 months ago

Your instructions only say to cook the garlic, not when and how you use it.

Lynn2 months ago

I found this to be a little bland, but my friend really enjoyed this.

Forks Over Knives2 months ago

Hi Donna,
The garlic cloves are cooked and caramelized first and then the rest of the ingredients are added to the pot with the garlic. You can use an immersion blender or regular standing blender to get everything nice and creamy. We hope you enjoy the recipe!

heidi Wixom2 months ago

I’m not sure if the garlic is cooked whole or in tiny pieces?

Forks Over Knives2 months ago

Hi Heidi,
The garlic cloves are cooked whole so they can get caramelized and sweet before the other ingredients are added to the pot. We’ve tweaked the recipe so it’s more clear. Thanks, and we hope you enjoy!

Christine Summers2 months ago

Serving size. How many servings in this recipe?

Becki2 months ago

I wouldn’t ever have thought about combining farro and sugar snap peas with potato soup, but the combination was flavorful, light and fresh. The only thing I would have changed is using a little less broth, maybe 3 1/2 cups, since the soup was thin and I couldn’t add all the plant milk because it was so thin.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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