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
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

Managing Your Business
shaking hands graphic

Anyone who has moseyed down the self-help section of the local bookstore, probably has picked up on the mantra that positive relationships are built on trust. Employer-employee bonds are no different, according to research published in the January-February issue of Harvard Business Review. The study reports that employees at high-trust companies experience 74% less stress, 106% more energy at work, 50% higher productivity, 13% fewer sick days and 76% more engagement. Here’s how operators can start putting those numbers on the board.

Putting in the effort

At the University of...

Ideas and Innovation
bowling ball pins

We patterned our chef culinary competition after the one pioneered by the University of Massachusetts. This year, 11 teams of college chefs registered. Each team gets the same market basket and has two hours to prepare three dishes. The starting times have to be staggered and nobody wants the 6 a.m. slot, so instead of randomly assigning times, this year we took the teams bowling and used their scores to determine starting times. The two teams with the highest combined bowling score got to pick their time slot first. Going bowling built camaraderie and team spirit before the teams even got...

Managing Your Business
performance review anxiety

For all the most obvious reasons, managers and staff don’t always agree. But both sides can get behind retiring annual performance reviews, according to a January survey from software company Adobe, which quit the practice in 2012. There, 64% of surveyed workers and 62% of supervisors consider yearly evaluations outdated.

“My philosophy is if I have to wait a year to tell you where you stand, it’s a little too late,” says Al Ferrone, senior director of dining services at the University of California at Los Angeles. Ferrone and other operators are reforming the meetings to add real...

FSD Resources