Green Garlic and Potato Soup

Menu Part: 
Cuisine Type: 

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


  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

A new law in Washington will expand Breakfast After the Bell programs throughout the state, the Daily Fly reports.

Signed into law on Wednesday by Gov. Jay Inslee, HB 1508 requires that schools in which at least 70% of students qualify for free or reduced-price meals offer Breakfast After the Bell by the time the 2019-2020 school year begins.

The food offered at breakfast must meet federal nutrition standards and can’t be made up of more than 25% added sugar. Schools must also give preference to food that is fresh and grown in the state.

The breakfast period can...

Industry News & Opinion

The University of Southern California in Los Angeles will begin offering fresh kosher meals three times a week at its USC Village Dining Hall, the Daily Trojan reports.

The meals will be delivered to the dining hall every Tuesday, Wednesday and Thursday evening by a local kosher butcher beginning March 20. The butcher will also deliver sandwiches, salads and other kosher items to a marketplace on campus.

Around 15 Orthodox students who are on meal plans will be able to enjoy the meals, according to the Daily Trojan. Students can receive their meals at the cashier’s desk in...

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

FSD Resources