Sarah Jenkins - Home Cooking Enthusiast
👨‍🍳 Comfort Food Cook

Recipe by Mitchell

🎓 Soup Specialist ⏰ Mom of 3 🍽️ Recipe Developer

❤️ My Recipe Story

"I created this recipe after a particularly fun New Year's Eve party. I needed something that was salty, carby, and hydrating all at once. The garlic provides a punch of flavor that wakes up the senses, while the potatoes settle the stomach. It's become my go-to 'fix-it' meal."

Sarah focuses on accessible, restorative home cooking. She believes that the right bowl of soup can fix almost anything, from a bad day to a long night out.

View All Mitchell's Recipes →
Close up overhead shot of golden garlic potato soup in a white bowl with oil glistening on top and fresh parsley

Why This Works for Hangovers

The magic lies in the combination of ingredients. Potatoes provide gentle carbohydrates to settle a queasy stomach and replenish glycogen. The saltiness of the broth helps replace lost electrolytes, which is crucial for rehydration.

Garlic and onions are rich in cysteine, an amino acid that helps break down toxins in the liver. Plus, the slight heat from the red pepper flakes and the acidity from the lemon juice help wake up your palate and cut through the fog.

💡 Professional Tip

Don't skimp on the oil or butter. The fat is necessary to carry the flavor of the garlic and gives the soup that satisfying 'stick-to-your-ribs' quality without being heavy like cream.

Frequently Asked Questions

For Yukon Golds, peeling is optional as the skin is thin. However, for the best texture in this specific soup, peeling is recommended so the starch releases better into the broth.

Absolutely. Just swap the butter for more olive oil and use a high-quality vegetable stock instead of chicken broth.

Because the garlic is sautéed and then boiled, it loses its raw, spicy bite and becomes sweet and mellow. It's very flavorful, but not sharp.

You can if you prefer a smooth texture, but the 'rustic' style with chunks of potato is better for a meal where you want to feel like you're eating real food.

It stays good for up to 4 days. In fact, the flavor often improves on the second day as the garlic melds with the broth.

If you don't like parsley, fresh dill or cilantro work wonderfully. Chives are also a great topping.

Yes, shredded rotisserie chicken or even spicy sausage can be added during the last 5 minutes of cooking.

Yukon Gold or yellow potatoes are best because they are creamy but hold their shape. Russets can fall apart too much and become grainy.

Recipe Troubleshooting Guide

✅

Soup Too Thin

Problem: Broth looks watery and doesn't have body

Solution: Mash more of the potatoes against the side of the pot. The released starch will naturally thicken the liquid.

✅

Garlic Burnt

Problem: Bitter taste in the soup

Solution: Unfortunately, burnt garlic can't be fixed. If you burn the garlic at the start, wipe the pot clean and start over. Watch the heat carefully.

✅

Potatoes Too Hard

Problem: Potatoes are crunchy in the center

Prevention: Simmer for another 10 minutes. The acid (lemon juice) should only be added *after* potatoes are soft, as acid can prevent them from softening.

✅

Lacking Flavor

Problem: Soup tastes bland

Recovery: It likely needs more salt. Potatoes absorb a lot of salt. Add salt gradually, tasting as you go. A splash more lemon juice can also brighten it up.

✅

Too Greasy

Problem: Too much oil floating on top

Prevention: Skim the surface with a ladle, or lay a paper towel gently on the surface to absorb excess fat.

✅

Flavor Balance

Too Sweet: Add more lemon juice or a dash of vinegar

Too Salty: Add a chopped raw potato and simmer for 15 mins, then discard

Bland: Add chicken bouillon paste or more garlic powder

Raw ingredients for garlic potato soup: pile of yellow potatoes, head of garlic, onion, parsley, and olive oil on wooden board

Choosing the Right Potatoes

The type of potato defines this soup. We recommend Yukon Gold (yellow) potatoes. They have a naturally buttery flavor and a medium starch content. This means they get tender and creamy but don't disintegrate into mush like a Russet might.

Red potatoes are too waxy and won't thicken the broth naturally. If you can't find Yukon Golds, look for potatoes labeled 'all-purpose' or 'yellow.'

Essential Ingredient Notes

  • Fresh Garlic: Use a fresh head of garlic, not the jarred pre-minced stuff. The jarred garlic lacks the medicinal kick and sweetness needed for this soup.
  • Broth Quality: Since this is a brothy soup, the liquid matters. Use a high-quality bone broth or a rich vegetable stock for the best depth of flavor.
  • Olive Oil: Use your good olive oil for the finishing drizzle. The fresh, grassy notes cut through the starchy richness beautifully.
Pot of golden potato soup simmering on stove, steam rising, wooden spoon stirring the chunks of potato and garlic

Building the Flavor Base

Do not rush the onion and garlic step. Sautéing them in the butter and oil until they are soft and golden creates a 'fond' on the bottom of the pot. When you add the broth, scrape this up—that's where the deep flavor lives.

The smashing technique is also crucial. By smashing the garlic cloves rather than mincing them, you get sweet pockets of soft garlic throughout the soup rather than it dissolving completely.

The Rough Mash

Don't use a blender. Use a hand masher directly in the pot to crush about 25% of the potatoes. This creates a rustic texture where the broth is thickened by potato starch but still has distinct bites.

Hangover Cure Garlic Potato Soup

Prep 15 min
Cook 35 min
Serves 4 servings
Level Easy

📋 Ingredients

Soup Base

  • Fresh parsley, chopped
    Adds freshness and color
  • 1 tbsp lemon juice
    Brightens the flavor profile
  • Extra Virgin Olive Oil
    For drizzling on top
  • Red pepper flakes
    Optional heat for metabolism
  • Crusty Bread
    essential for dipping

Finishing

  • 1 kg Yukon Gold potatoes
    Peeled and cut into 1-inch cubes
  • 1 head garlic
    Cloves peeled and smashed
  • 1 large yellow onion
    Chopped roughly
  • 6 cups Chicken Broth
    Or vegetable broth
  • 3 tbsp Olive oil
    For sautéing
  • 2 tbsp Butter
    Adds richness
  • 1 tsp Dried Thyme
    Herbal background note

Instructions

  1. Sauté Aromatics

    Heat olive oil and butter in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook for 5-6 minutes until softened. Add the smashed garlic cloves, red pepper flakes, and thyme. Cook for 2-3 minutes until fragrant.

  2. Simmer Potatoes

    Add the cubed potatoes and toss to coat in the oil. Pour in the broth and add turmeric. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are fork-tender.

  3. Create Texture

    Using a potato masher, roughly mash about 1/4 of the potatoes directly in the pot. This thickens the broth while leaving plenty of chunks.

  4. Season

    Stir in the lemon juice. Taste and season generously with salt and pepper.

  5. Serve

    Ladle into bowls, drizzle with extra olive oil, and top with fresh parsley. Serve with bread.

Recipe Notes & Tips

Make Ahead

This soup reheats beautifully. Store in an airtight container in the fridge. You may need to add a splash of water or broth when reheating as the potatoes will soak up liquid.

Serving Suggestions

Serve with a grilled cheese sandwich for the ultimate comfort meal, or just a simple slice of sourdough toasted with butter.

Variations

Add kale or spinach in the last 2 minutes of cooking for some greens. For a creamy version, stir in a splash of heavy cream or coconut milk at the end.