This Czech Garlic Soup heals your body while still being delicious. The combination of garlic, potatoes, and herbs makes it a heartwarming meal for anyone. Don’t forget to grate fresh gruyere and rye bread croutons to put on top.
We are heading into cold and flu season. Having a few soups in your repertoire will help ward off the sickness. This soup appeals to me because it’s simple, flavorful, and has two of my favorite ingredients-garlic and potatoes.
It is quite simple to prepare. The ingredients might be a little hard to find depending on where you live, but I detail the substitutions you can use to make it easier. You can make this delicious Czech garlic soup as long as you have garlic, potatoes, and broth.
Try it out below!
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Ingredients for Czech Garlic Soup
- Garlic. I do at LEAST 8 cloves. Not only does it give flavor, but it also has fantastic health benefits. It is known to reduce high blood pressure, boost the immune system, reduce cholesterol levels…the list goes on.
- Vegetable broth. I prefer using a vegetarian “chicken”-style broth. But you can use regular vegetable broth.
- Potatoes. Any waxy ones can be used, like New potatoes, French fingerling, Red Bliss, or, baby potatoes. It holds its shape better in soups.
- Rye Bread is traditionally used. You can use another type of sturdy bread, like a french baguette.
- Gruyere Cheese. This is optional. Some people like to grate it on the bottom and pour the hot soup on top to melt it. Or you can grate it on top. Gruyere might not be easy to find depending on where you live, so you can grate fresh parm on top, instead. Or omit it.
- Dried Marjoram also has many health benefits. It is similar to oregano so you can use it as a substitute.
- Carraway Seeds are similar to fennel seeds and have been known to treat stomach and digestive issues.
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Czech Garlic Soup
Materials
- 1/2 tbsp unsalted butter
- 6-8 cloves of garlic, minced
- 6 cups no-chicken broth
- salt and pepper to taste
- 1 lb (2 medium) waxy potatoes, cut into cubes
- 3-4 slices rye bread, cut into cubes for croutons
- 4 oz (2 tbsp) fresh grated gruyere cheese
- parsley for garnish
- 1 tsp dried marjoram or oregano
- 1 tsp caraway seeds or fennel
Instructions
- Preheat oven to 350°F
- Melt the butter on medium heat, add the minced garlic and cook until softened and aromatic. Don't brown.
- Add broth and bring to a boil. Season with salt and pepper
- Add potatoes, marjoram, and caraway seeds.
- Lower heat to simmer and cook for 10-15 minutes or until potatoes are soft.
- In a sheet pan, add your cubed rye bread along with a sprinkle of oil. Place in oven and toast for 10-15 minutes.
- To serve, grate cheese into a bowl. Add hot soup on top. Add croutons and parsley. Serve hot.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.