Austrian Creamy Garlic Soup (Knoblauchcremesuppe)

Austrian Creamy Garlic Soup (called Knoblauchcremesuppe or Knoblauchsuppe) is a hearty traditional soup, enjoyed on cooler days. Made with garlic, onions, broth, sometimes cream, and sometimes potatoes & herbs, this hearty soup is a beloved meal across many European countries.

Austrian Creamy Garlic Soup recipe - step by step

Garlic soup, known as Knoblauchsuppe (in Germany) and more specifically as Knoblauchcremesuppe (in Austria), is a hearty and aromatic soup that has a robust garlic flavor, sometimes complemented by the richness of some cooking cream.

This indulgent soup is perfect for warming up on chilly days and pairs well with crusty bread or a light salad for a satisfying meal. Garlic soup has many variations throughout Europe with German speaking countries taking the lead in consumption. In fact, many Czech and Hungarian families enjoy garlic soup without even blending into a creamy version. Served hot, this comforting soup is a popular dish, especially during the colder months, offering warmth and nourishment with each spoonful.

If you are a fan of garlic and want to dip your toes in Austrian cuisine, definitely check out my Wild Garlic Pesto with walnuts recipe.

Ingredients & Substitutions

  1. Garlic – fresh cloves of garlic
  2. Bone broth – or vegetable stock/pure cold water works too
  3. Potato – creates natural creaminess
  4. Onions – I prefer yellow onion, but any type of onion will do, even spring onion
  5. Parsley – fresh or dried
  6. Butter – unsalted is best
  7. Cooking cream – cooking cream is used in many European recipes. It’s type of whipping cream with a slight difference in fat content.
  8. Seasoning: bay leaves, salt and pepper to taste

How to cook Austrian Garlic Soup

1st: Sauté garlic, potatoes and onions in butter on low heat under a lid.

2nd: Add all remaining ingredients (except one clove of garlic) and bring to a boil. Let simmer and cook completely. Remove bay leaves, add remaining garlic and blend.

Austrian Creamy Garlic Soup recipe - step by step compressed


Austrian Creamy Garlic Soup recipe - step by step compressed

Austrian Creamy Garlic Soup (Knoblauchcremesuppe)

The European Dish
Easy Austrian-style (called Knoblauchcremesuppe) creamy garlic soup with potatoes and bone broth. Quick authentic recipe for a hearty, warming soup on a cold day.
Course Soup
Cuisine Austrian, European, German
Servings 6 people



  • 1,5 liter bone broth
  • 5 cloves of garlic chopped
  • 5 tbsp. butter
  • 1 large onion, finely minced
  • 1 large potato, chopped
  • 1 tbsp. parsley, chopped
  • 2 tbsp. cooking cream (whipping cream) optional
  • 2 bay leaves
  • salt and black pepper, to taste


  • Chop onion, 4 cloves of garlic and potato and sauté in butter on low heat until soft and golden. Stir frequently as needed.
  • Add all remaining ingredients and bring to a boil. Simmer on the stove top until fully cooked.
  • Add the remaining fresh garlic (minced finely), remove bay leaves and blend in blender (or with hand mixer). Serve hot with some Austrian bread on the side.


  • Bone broth can be substituted with water or vegetable stock.
  • Cooking cream is a type of heavy cream, sold in some European countries. It can be substituted with whipping cream and heavy cream. 
  • The soup can be enjoyed as is or made into a cream soup by blending in your blender. 
Keyword fall, winter
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