Spring Garlic and Potato Soup

Name: Spring Garlic and Potato Soup
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4-6 serving(s)
Ingredients: 3 cups chicken stock (or broth); 3 cups diced potatoes; 1/4 teaspoon minced fresh garlic; 1 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 monterey jack pepper cheese

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Recipe by boatingchef99

Very flavorful. Found it on the food network, courtesy of George Formaro. Last time I made it, I added 1/4 cup chopped ham. Delicious.

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READY IN: 1hr 20mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

3

cups chicken stock (or broth)
3

cups diced potatoes
¹⁄₄

teaspoon minced fresh garlic
1

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 monterey jack pepper cheese

DIRECTIONS

Bring chicken broth to a boil, add potatoes and 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 the starchiness of potato.
When soup reaches desired thickness, add cheese. Thoroughly melt cheese and serve.

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