|Ingredients||Potatoes, Vegetables, Dairy, Meat|
|Day Part||Dinner, Lunch|
This simple soup takes a bit longer than the traditional version, but it’s worth the wait for the soup’s thick, creamy texture. The green garlic flavor is subtle yet prominent in that it doesn’t overwhelm the palate, but you definitely know it’s there.
6 cups cubed Yukon gold potatoes, washed and peeled
1/2 cup sliced carrots
1 tbsp. grapeseed oil
1 cup chopped celery
1 onion, chopped
1/2 cup finely chopped green garlic (white bulb only; reserve green tops)
6 slices bacon
1 1/2 tsp. salt
1 tsp. ground pepper
1 cup chicken stock
2 cups milk
1 cup heavy cream
2 cups light cream or half-and-half
1 cup shredded Cheddar cheese
1/2 cup arrowroot
- Boil potatoes and carrots until tender; drain.
- Heat grapeseed oil in large skillet; add celery, onion and green garlic and sauté until tender but still translucent.
- Sauté bacon until crisp; drain and crumble.
- In a large pot, combine cooked bacon with green garlic mixture and potato mixture. Add all remaining ingredients except shredded cheese and arrowroot; simmer 30 min. (Do not boil.)
- On slow simmer, stir cheese into soup until melted. Combine arrowroot with enough water to form a slurry; slowly stir into soup to thicken. Puree until smooth and free of lumps.
- Shave remaining green garlic and pan fry until golden brown. Garnish soup with fried garlic or garlic chive blossoms.