Instant Garlic Potato Soup using Instant Potato Flakes

square crop of a brown bowl filled with potato soup and a spoon to the left of the bowl.

5 from 20 votes

Instant Garlic Potato Soup using Instant Potato Flakes

This delicious Garlic Potato Soup is fantastically quick to make with instant potato flakes. It takes less than 10 minutes, and there’s no need to peel or blend potatoes!

Course Soup

Cuisine American

Keyword garlic, instant, potato

Prep Time 5

Cook Time 8

Total Time 13

Servings servings

Calories 195kcal

Author Debi

Ingredients

4 cups vegetable broth
¾ cup instant potato flakes
2 tablespoons dried onion flakes
1 teaspoon garlic powder
½ teaspoon dried parsley plus more for garnishing
1 tablespoon olive oil or oil of your choice, or butter
½ cup cream
Salt & pepper to taste

Instructions

Microwave instructions:

Place the broth in a large microwave safe container and microwave on high for 5 minutes, or until boiling.
4 cups vegetable broth
Add remaining ingredients except the cream. Stir well to avoid lumps. Microwave on high for 3 minutes.
¾ cup instant potato flakes, 2 tablespoons dried onion flakes, 1 teaspoon garlic powder, ½ teaspoon dried parsley, 1 tablespoon olive oil
Stir in cream and taste for salt and pepper. Serve in bowls garnished with additional parsley.
½ cup cream, Salt & pepper to taste

Stove top instructions:

Add the broth to a medium saucepan, bring to a low simmer, and add the potato flakes, onion flakes, garlic powder, parsley, and olive oil. Stir vigorously to ensure no lumps are formed.
4 cups vegetable broth, ¾ cup instant potato flakes, 2 tablespoons dried onion flakes, 1 teaspoon garlic powder, ½ teaspoon dried parsley, 1 tablespoon olive oil
Cook, heating through, and when the soup is smooth with the consistency of a loose batter, stir in the cream and remove from heat. Taste for seasonings.
½ cup cream

Notes

If you have leftover soup, let it cool, then place it in an airtight container and keep in the fridge for up to 3 days.

When you’re ready to eat, pop it in the microwave in a microwave-safe bowl. If the soup has thickened while sitting, you can thin it with a little more broth or water if you want.

Freezing: This soup can be frozen, although the texture may change slightly because of the potatoes and cream. For the best results, freeze before adding the cream. Thaw overnight in the refrigerator, reheat gently, and stir in the cream just before serving. If freezing the finished soup, whisk in a little broth or cream while reheating to restore the consistency.

Nutrition