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

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources