Green Garlic and Potato Soup

This recipe is a play on the classic potato leek soup. Yukon golds are a medium starch potato meaning that they will have a good texture blended up into a soup without being too mealy and instead have a more creamy texture.  

I am sorry, but this is another one of those recipes that work well if you have an immersion blender. A blender will work just fine as well. 

1 pound potatoes

2 stalks of green garlic (chopped)

¼ cup cream

2 Tbsp butter

Water

Salt and pepper to taste

Dice the potatoes and put cold water on them. Just enough to cover them and put on the burner at a med-high heat. I leave the skins on because I like the fiber and I don’t like peeling. If you want to peel the potatoes, that’s fine too. The reason you start with cold water is by slowly bring the water up to boiling temperature you will be able to leach out the starch into the water. This will help thicken the soup when you blend it. Keep an eye on the pot because it will try to boil over on you. 

While the potatoes are boiling, add 2 Tbsp of butter to a separate pot. Once the butter melts, add the chopped garlic. Cook this over medium heat. You are just going to sweat the garlic; you don’t want to brown it. If it browns, it’s ok. That’s just creating more sugars. Once the garlic is aromatic and starting to get translucent, remove from the heat. 

When your potatoes are fork tender, remove from heat. Bring the garlic pan back up to medium heat and start to add the potatoes with some of the cooking water, one ladle at a time. Make sure to get more potato than water. Once all of the potatoes are into the garlic pan, They should be pretty much falling apart. Turn off the burner and blend the soup. Make sure you err on the side of too thick of a mixture because you can always make it thinner if you need to. If the consistency looks appropriate to you, add your cream and then season with salt and pepper to taste.