Cream of Green Garlic and Potato Soup

Cream of Green Garlic and Potato Soup

8
Chef John 22197

"Green garlic, as I've come to learn relatively late in life, makes one heck of a good soup. It's flavor, once simmered slowly with potatoes and a bit of pork, is somewhere right in the middle between raw garlic and sweet caramelized onions."
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Ingredients

1 h 30 m servings 354 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 1363 mg
  • 55%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place potatoes in bowl of water. Set aside.
  2. Soak green garlic in a bowl of water to remove dirt or sand. Drain and set aside.
  3. Heat olive oil in a skillet over medium heat; cook and stir minced prosciutto until it begins to sizzle, about 2 minutes. Add green garlic and continue to cook, stirring frequently. Do not let the garlic brown. Season with salt, black pepper, and cayenne pepper; cook and stir for 1 to 2 more minutes.
  4. Mix chicken broth into green garlic mixture and bring to a simmer. Reduce heat to low, cover and cook for 30 minutes.
  5. Remove potatoes from the bowl of water and add them to the garlic and broth mixture. Cook until potatoes are tender and easily smashed against the side of the pot, about another 30 minutes. Add broth as needed.
  6. Transfer potato chunks and some green garlic chunks to a blender with about 1/2 cup cooking liquid. Puree until smooth, adding more cooking liquid as needed.
  7. Stir blended potato mixture back into the pot; stir in heavy cream. Cook over medium-high heat until cream is warmed through, about 5 minutes. Season with salt and black pepper to taste. Garnish with fresh chopped chives.

Footnotes

  • Cook's Note:
  • You can adjust the smoothness of the soup by blending more or less of the potatoes and green garlic. Substitute prosciutto for bacon, ham, or shitake mushrooms if vegetarian.

Reviews

8

Green Garlic is VERY hard to find but please please PLEASE go to the extra effort if you have local Farmer's Markets in your area. Stores to not typically sell it. Yes, it 'looks' like green on...

This soup is DELICIOUS! I don't taste any garlic though, unless I used the wrong thing. I used green onions, because that's exactly what they looked like in the video and I've never heard of gre...

this is incredible soup!!! I am eating it right now and couldn't be happier!!! :D I know as written it deserves 5 stars, but I made some changes. I used green onions and a 1/4 of leftover ...

I used this recipe as an inspiration for using the remnants of what was in the freezer and pantry. Thanks for the ideas Chef John! Instead of prosciutto I used smoked sausage. The green garlic...

I over-seasoned my soup because my chicken broth was extremely salty and I didn't take that into account, but I still liked it. I used green garlic from my garden and the flavor was very differe...

Sadly, I couldn't find green garlic, so I had to substitute fresh garlic. The flavor in this soup is delicious (and I'm sure it'd be even better w/green garlic), but the texture is a bit off to...

This is quite nearly the same recipe that I have used for about 10 years since being introduced to green garlic. I use prosciutto lardons for the pork flavor. Since my goal is to emphasis the su...

AMAZING!!!!