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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By Iloveit!
Easter Lake
on September 11, 2011
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wow.... South Union ... George Formaro!! LOVE THIS! Would you believe it took me 2 years to put two and two together.. love your resturants love this recipe! I have been using this recipe for 2 years and have enjoyed it many times at South Union!! Oh lucky am I to be able to enjoy your delicious foods!
By gkcoloradohiker
on January 01, 2011
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I was looking for a Potato Soup to replace our lost family recipe, This was very close all I had to do was add Bacon,Carrots and Celery Salt. Great Soup !!!
By beautifully_cha...
Texas
on November 24, 2010
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I made this soup today and it was absolutely delicious. I did make some adjustments and added some seasonings because it seemed a little flat to me. I used half and half instead of heavy cream and added some rosemary, basil, and oregano. I also went through the soup with a potato masher three or four times to get a little bit more texture in the soup. It's simple and tasty =]
Read all 21 reviews