Creamy Green Garlic and Potato Soup

Creamy Green Garlic and Potato Soup

This soup is thick and creamy with a delicious garlic flavor. Feel free to add some mushrooms or even sour cream to make this like a baked potato soup.


serves 4


4 russet potatoes

1 spring onion, rinsed and chopped

4 green garlic stalks, white and light green parts only

1 tablespoon olive oil

1 teaspoon sea salt

¼ teaspoon ground black pepper

4 cups vegetable broth, or more if needed

½ cup whipping cream or half & half

1 tablespoon chives, minced for garnish (optional)



Wash, peel and cut the potatoes into 1-inch cubes and set them in a bowl of cold water. Set aside.

Thoroughly rinse the spring onion and the green garlic stalks and chop.

Heat the oil in a large pot over medium heat. Add the chopped spring onion (save the dark green parts for garnish) and cook until translucent, about 2 minutes. Add the green garlic and continue to cook, stirring frequently, about 2 minutes, being careful not to let the garlic burn (burnt garlic is bitter). Season with salt, pepper, cook and stir for 1 more minute. Add the broth and bring to a simmer. Reduce the heat to low, cover and cook for 20 minutes.

Remove the potatoes from the bowl of water and add them to the onion/garlic and broth mixture. Cook the potatoes until they’re tender, about 20 minutes.

Transfer the potato chunks and some spring onion and green garlic mixture into a blender with about ½ cup of the cooking liquid. Puree until smooth, adding more cooking liquid as needed. The soup should be thick, but pourable.

Pour the potato mixture back into a pot; stir in the heavy cream. Cook over medium-high heat until the cream is warmed through, about 5 minutes. Season with salt and pepper to taste. Garnish with fresh chopped spring onion greens and chopped chives if desired.


vegetable plate

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