Potato and Spring Garlic Soup

    • Prep Time
    • 10 mins
    • Cook Time
    • 30 mins
    • Yield
    • 1 pot
    • Difficulty Level

This is a recipe for potato and spring garlic soup. This is one of those soups that is amazing in the spring months when these young garlics are sprouting. It has a wonderful flavor without being over powering–it’s flavorful and delicious. It is perfect to serve as a starter for any meal and also works as a great meal for a light lunch.

If you have never tried spring garlic now is the time. It’s in season and deliciously flavorful. Make some potato and spring garlic soup today!

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Ingredients

  • green garlic (about 12- 15 bulbs)
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 lbs russet potatoes, peeled and cubed
  • 1 onion, diced
  • 2 bay leaves
  • 5 cups veggie stock
  • 1 cup heavy cream
  • 1 tsp kosher salt
  • 1 tsp pepper

Instructions

  • 1. Trim root and tops off the garlic. Use white part and 2-3 inches of green. Wash them well to remove any dirt. Slice the garlic.
  • 2. In a heavy bottom pot or Dutch oven, heat the olive oil over medium heat. Add the onion, spring garlic and bay leaves. Season with salt and pepper. Sauté until tender, about 5 minutes.
  • 3. Add the potatoes and the stock. Continue cooking until the potatoes are tender, about 20 minutes.
  • 4. Remove the bay leaves. Using a hand-blender, puree the soup until smooth consistency.
  • 5. Return soup back to the heat and add the cream. Bring back up to a simmer. Season to taste if more salt or pepper is needed. Serve!

Instructions

  • 1. Trim root and tops off the garlic. Use white part and 2-3 inches of green. Wash them well to remove any dirt. Slice the garlic.
  • 2. In a heavy bottom pot or Dutch oven, heat the olive oil over medium heat. Add the onion, spring garlic and bay leaves. Season with salt and pepper. Sauté until tender, about 5 minutes.
  • 3. Add the potatoes and the stock. Continue cooking until the potatoes are tender, about 20 minutes.
  • 4. Remove the bay leaves. Using a hand-blender, puree the soup until smooth consistency.
  • 5. Return soup back to the heat and add the cream. Bring back up to a simmer. Season to taste if more salt or pepper is needed. Serve!

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  • Average Rating

    (3 / 5)


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