Green Garlic and Potato Soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
4

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.

Ingredients

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

Steps

  1. Boil potatoes and carrots until tender; drain.
  2. Heat grapeseed oil in large skillet; add celery, onion and green garlic and sauté until tender but still translucent.
  3. Sauté bacon until crisp; drain and crumble.
  4. 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.)
  5. 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.
  6. Shave remaining green garlic and pan fry until golden brown. Garnish soup with fried garlic or garlic chive blossoms.

More From FoodService Director

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

FSD Resources