Green Garlic and Potato Soup
Committee meeting working lunch, 5/3/12 – served with English Muffin Batter Bread
This soup is a springtime variation on the Roasted Garlic and Potato Soup. Green garlic is baby garlic that hasn’t formed a head yet. If you pick it young, it is tender enough to eat the greens, which have a garlic flavor. If your garlic comes up too close together and you need to thin it, this is a perfect use for the garlic you pull out.
- 1 tablespoon olive, vegetable, or canola oil
- 1 onion, sliced
- 8 stalks green garlic, chopped (trim off the roots, then use the whole thing)
- 5 large starchy potatoes, peeled and cut into 1/2” cubes
- 6 cups (or more) water, chicken stock, or vegetable stock (I actually used leftover liquid from cooking beans)
- Salt to taste (amount will depend on whether you used water or a salty chicken or vegetable stock)
- 1 cup milk or half-and-half (optional – see notes below)
Heat the oil in a large pot. Add the onions and garlic and cook until tender, about 6-8 minutes.
Add cubed potatoes and water or stock. If using water, add about 1/2 teaspoon salt. Bring to a boil, then reduce heat to a simmer and cook until potatoes are tender, about 10-15 minutes.
Remove from heat and blend with an immersion blender (or transfer to a blender or food processor in batches to blend). Or, if you prefer a chunky texture, you can leave the soup as it is.
Add milk (if desired for blended soup – omit for chunk soup), then add more water or stock to reach desired consistency if needed. Add salt to taste.
*Garlic, onions, and potatoes can all be grown in Nebraska. Green garlic is an early spring crop, and onions and potatoes can be stored for a very long time.