Potato and Green Garlic Soup
 
 
Makes 6 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 3 cups thinly sliced green garlic
  • 4 cups peeled and diced Yukon Gold or russet potatoes
  • 4½ cups chicken broth
  • sea salt and freshly ground black pepper, to taste
  • herbed garlic and Asiago croutons (for serving, optional, see notes)
Instructions
  1. Melt butter in a large pot. Add green garlic, cover and cook, stirring occasionally, until tender, about 8 minutes.
  2. Add potatoes, cover and cook, stirring occasionally, until they have softened slightly, about 10 minutes.
  3. Add chicken broth, stir and bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are very tender, about 30 minutes.
  4. Remove soup from heat and purée. Season with salt and pepper to taste. Top with herbed garlic and Asiago croutons, if using.
Notes
To make croutons, preheat oven to 350 degrees. In a medium bowl, combine 2 cups bread cubes, 1 tablespoon olive oil, 1 teaspoon fresh thyme leaves, 1 minced garlic clove and ¼ teaspoon sea salt; toss to coat. Spread in a single layer on a baking sheet lined with parchment paper. Sprinkle with 2 tablespoons grated Asiago cheese. Bake for 20 minutes or until golden brown and crispy, stirring halfway through. Let croutons cool completely before using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/potato-and-green-garlic-soup/