Cream of Green Garlic and Potato Soup


Prep time: 
10 minutes
Cooking time: 
40 minutes


Cream of green garlic and potato soup


  • 2 tablespoons olive oil
  • 25g proscuitto minced
  • 1 green garlic stalk, white and light green parts, chopped
  • pinch of cayenne
  • 250 g chicken or vegetable stock, plus more to thin the soup as needed
  • 2 potatoes, peeled and diced
  • 50 ml double cream


  1. Heat the olive oil in a deep saucepan over medium heat. Add the proscuitto and cook till it starts to drop some fat and get crispy.
  2. Add the garlic and stir through and sweat down. Do not allow it to brown or it will go bitter.
  3. Add salt, pepper and cayenne, stir and cook for another 2 mins.
  4. Add the stock, bring to a boil. Simmer for 30 mins.
  5. Add the potatoes and cook until they begin to fall apart. Once the potatoes are done, blend the soup to a smooth puree. Add more stock if it's too thick. Return to the stove and stir in the cream and warm through on a medium heat. Garnish with chives, if desired and serve with crusty bread

Photo Credit: Jonny Hughes @jonny2love
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