Creamy Green Garlic Soup
 
Prep time
Cook time
Total time
 
Green garlic is milder in flavor than mature garlic, but I have included a garlic clove option.
Author:
Serves: 3 servings
Ingredients
  • 2 tablespoons olive oil
  • 1¼ cups diced yellow onion
  • ½ pound green garlic, thinly sliced and halved (I use the whites, pink, and part way up the green)*
  • ½ pound Yukon gold or russet potatoes, cut into ½-inch cubes
  • ½ teaspoon salt, plus more to taste
  • 4 cups (1 quart) chicken broth or vegetable broth
  • 1½ to 3 teaspoons dairy-free buttery spread, to finish (optional)
  • Fresh ground black pepper, to taste
Instructions
  1. Heat the oil in a stockpot over medium heat. Add the onion and saute for 3 to 5 minutes, or until translucent.
  2. Add the garlic, potatoes, and ½ teaspoon salt, and saute for 5 minutes. If the pan dries out, splash in a little broth to prevent sticking.
  3. Add the broth and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are fork tender.
  4. Using an immersion blender or regular blender (in batches), puree the soup until smooth. If using a blender, make sure to vent the steam.
  5. Season the soup with additional salt, to taste.
  6. Ladle or pour the soup into 3 bowls. Optionally swirl each serving with ½ to 1 teaspoon buttery spread. Sprinkle with black pepper and sliced greens from the green garlic, if desired.
Notes
*In a pinch, you can substitute 2 to 4 minced garlic cloves.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/creamy-green-garlic-soup-dairy-free