South Union Spring Garlic and Potato Soup

Total Time:
1 hr 20 min
Prep:
30 min
Cook:
50 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 3 cups chicken stock
  • 3 cups diced potato
  • 1/4 teaspoon minced fresh garlic
  • Pinch cracked black pepper
  • 3/4 cup chopped spring garlic (substitute green onions in off season)
  • 1 1/2 cups heavy cream
  • 3 tablespoons cornstarch
  • 4 tablespoons cold water
  • 1 cup shredded pepper jack
Directions
  • Bring chicken broth to a boil. Add potatoes. Lower heat to simmer. Add minced garlic and black pepper and cook for 30 minutes.

  • Add spring garlic and heavy cream and cook for an additional 10 to 15 minutes. In a small bowl, mix cornstarch and water together to make a slurry. Slowly pour the slurry into the soup, and bring to a boil to thicken. Thickness of the soup will depend on starchiness of potato. When soup reaches desired thickness, add cheese. Thoroughly melt cheese and serve.


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