Cream of Green Garlic and Potato Soup

Cream of Green Garlic and Potato Soup

Chef John 15880

"Green garlic, as I've come to learn relatively late in life, makes one heck of a good soup. It's flavor, once simmered slowly with potatoes and a bit of pork, is somewhere right in the middle between raw garlic and sweet caramelized onions."

Ingredients 1 h 30 m {{adjustedServings}} servings 354 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 1363 mg
  • 55%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Place potatoes in bowl of water. Set aside.
  2. Soak green garlic in a bowl of water to remove dirt or sand. Drain and set aside.
  3. Heat olive oil in a skillet over medium heat; cook and stir minced prosciutto until it begins to sizzle, about 2 minutes. Add green garlic and continue to cook, stirring frequently. Do not let the garlic brown. Season with salt, black pepper, and cayenne pepper; cook and stir for 1 to 2 more minutes.
  4. Mix chicken broth into green garlic mixture and bring to a simmer. Reduce heat to low, cover and cook for 30 minutes.
  5. Remove potatoes from the bowl of water and add them to the garlic and broth mixture. Cook until potatoes are tender and easily smashed against the side of the pot, about another 30 minutes. Add broth as needed.
  6. Transfer potato chunks and some green garlic chunks to a blender with about 1/2 cup cooking liquid. Puree until smooth, adding more cooking liquid as needed.
  7. Stir blended potato mixture back into the pot; stir in heavy cream. Cook over medium-high heat until cream is warmed through, about 5 minutes. Season with salt and black pepper to taste. Garnish with fresh chopped chives.
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  • Cook's Note:
  • You can adjust the smoothness of the soup by blending more or less of the potatoes and green garlic. Substitute prosciutto for bacon, ham, or shitake mushrooms if vegetarian.
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Reviews 8

  1. 11 Ratings

aunt tilly

Green Garlic is VERY hard to find but please please PLEASE go to the extra effort if you have local Farmer's Markets in your area. Stores to not typically sell it. Yes, it 'looks' like green onion but it's garlic. You can grow your own ~ I do. Easiest thing in the world. Buy a head of garlic at the store and peel the cloves then push cloves root side down into a pot of planting soil. Cram as many in as you can, they don't take up much room (leave an inch or so in-between cloves. Water when needed and very soon you'll see the shoots come up. Pull up shoot when about 1 foot tall and you'll have exactly what Chef John uses. Full sun is good for growing if you have a spot that gets it. If not, place the pot where it will get as much light or sun as possible (except in hot hot hot summer). Freezes well too in an airtight freezer bag. Love the stuff!! This soup is even more awesome when the green garlic is used. Do NOT substitute regular garlic...not the same at all......listen to his description of what Green Garlic tastes like. He's spot on. You'll be glad you did it!!


This soup is DELICIOUS! I don't taste any garlic though, unless I used the wrong thing. I used green onions, because that's exactly what they looked like in the video and I've never heard of green garlic. Anyway it's a truly warm and comfy soup, the only thing I might do differently next time is take Chef John's recommendation and add mushrooms, which sounds delicious, and add some garlic too. Also I used bacon, which added to the gloriousness of this soup. Kudos to Chef John! I've never made any of his recipes that I didn't like.


this is incredible soup!!! I am eating it right now and couldn't be happier!!! :D I know as written it deserves 5 stars, but I made some changes. I used green onions and a 1/4 of leftover white onion diced. I used 3 pieces of bacon chopped. I only used 2 and a half potatoes, but they were really big. I added roughly 2 teaspoons of cayenne because I like things spicy. I used a little more than half a cup of cream because I love it. I used lots of freshly ground black pepper and instead of chicken broth I just used salted and seasoned water. I am glad I left out the extra potato!! this is plenty thick, creamy, and delicious. Also, I only blended 3/4 of the chunks and used a masher on the others.. This is like heaven soup :) I will definitely make this again!!! it has so many possibilities!! Thank you chef John!! your video for this recipe is very funnily narrated :)