Creamy Garlic Soup with Croutons | Knoblauchcremesuppe | Original Austrian Recipe

Melt butter and olive oil in a large pot over medium heat until shimmering.

Add chopped onions and garlic; sauté until soft and fragrant, about 5 minutes.

Stir in diced potatoes and cook for another 3-4 minutes.

Pour in vegetable broth and add thyme and bay leaves; bring to a boil.

Reduce heat and simmer until potatoes are tender, about 15-20 minutes.

Remove bay leaves and blend the soup until smooth using an immersion blender.

Stir in heavy cream and season with salt and black pepper to taste.

Simmer for an additional 5 minutes to heat through.

Add lemon juice and adjust seasoning if necessary.

Serve hot, garnished with chopped parsley and croutons.

Equipment Needed

Dietary

Allergens