Czech Garlic Soup – Česnečka

This is a traditional recipe for Czech garlic soup with potatoes, called Česnečka or Česneková polévka.

Course Soup

Cuisine Czech

Keyword česnečka, česneková polévka, czech garlic soup, garlic soup with potatoes

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 234kcal

4 medium potatoes peeled and cubed (e.g., Yukon Gold)
8 cloves garlic peeled and sliced
5 cups chicken broth (1.2 l)
1 Tablespoon lard (or sunflower/canola oil)
1 teaspoon dried marjoram
2 bay leaves
¼ teaspoon ground black pepper
salt the exact amount depends on the saltiness of the chicken broth - salt the soup to your liking

Before you start cooking: Peel 4 medium potatoes, dice them into cubes about ½ inch (1-1.5 cm) thick. Peel 8 cloves garlic thinly slice them.
In a soup pot, melt the 1 Tablespoon lard over medium heat. Add potato cubes and sauté them until lightly golden brown. It takes about 5 minutes. Stir frequently.
Add sliced garlic, 2 bay leaves, and sauté for 1 minute (no longer!).
Pour in5 cups chicken broth. Bring to a boil.
Reduce the heat, add salt, ¼ teaspoon ground black pepper, and 1 teaspoon dried marjoram. Cook for 20 minutes or until potatoes are soft.
Serve with bread croutons.

Grab 2 slices stale bread. Cut it in cubes of about ½ inch (1-1.5 cm).
Grease a baking dish with 1 Tablespoon unsalted butter.
Add bread cubes and place the dish into the oven preheated to 340 °F
Roast for 10 minutes, stirring the bread cubes halfway through to ensure they get crispy on all sides.

The basic recipe makes 4 portions.
For an even more intense flavor, add some freshly minced raw garlic to the soup just before serving.
Add the roasted bread croutons to the soup just before eating to prevent them from getting mushy.
Garlic soup stays good for up to three days when stored in the fridge.