Green Garlic and Potato Soup

Expert says that potato soup are great for heart, bone health and can achieve a healthy weight. It has a high amount of calcium and vitamin D which is very healthy and easy to do.

Here are the steps to cook the Garlic and Potato Soup:


  • 4 russet potatoes
  • 1 spring onion, rinsed and chopped
  • 4 green garlic stalks, white and light green parts only
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 4 cups vegetable broth, or more if needed
  • ½ cup whipping cream or half & half
  • 1 tablespoon chives, minced for garnish


  • Wash, peel and cut the potatoes into 1-inch cubes and set them in a bowl of cold water. Set aside.
  • Thoroughly rinse the spring onion and the green garlic stalks and chop.
  • Heat the oil in a large pot over medium heat. Add the chopped spring onion (save the dark green parts for garnish) and cook until translucent, about 2 minutes.
  • Add the green garlic and continue to cook, stirring frequently, about 2 minutes, being careful not to let the garlic burn (burnt garlic is bitter).
  • Season with salt, pepper, cook and stir for 1 more minute. Add the broth and bring to a simmer. Reduce the heat to low, cover and cook for 20 minutes.
  • Remove the potatoes from the bowl of water and add them to the onion/garlic and broth mixture.
  • Cook the potatoes until they’re tender, about 20 minutes.
  • Transfer the potato chunks and some spring onion and green garlic mixture into a blender with about ½ cup of the cooking liquid.
  • Puree until smooth, adding more cooking liquid as needed. The soup should be thick, but pourable.
  • Pour the potato mixture back into a pot; stir in the heavy cream. Cook over medium-high heat until the cream is warmed through, about 5 minutes. Season with salt and pepper to taste.
  • Garnish with fresh chopped spring onion greens and chopped chives if desired.

Enjoy your Garlic and Potato Soup!

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