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Ingredients
- 2 ounce Butter
- 4 bn Green garlic, cleaned and roughly minced
- 3 x Potatoes, peeled and quartered
- 6 c. Chicken stock Salt and white pepper to taste
- 1 c. Heavy cream
Directions
- In a large pot, heat the butter and saute/fry the green garlic. Add in the potatoes and chicken stock. Cover and bring to a simmer. Cook for 30 min Puree he soup in a blender or possibly food processor and pass through a fine strainer. Season with salt and pepper; add in cream. Serve with garlic croutons.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2106g | |
| Calories 1436 | |
| Calories from Fat 876 | 61% |
| Total Fat 99.51g | 124% |
| Saturated Fat 59.51g | 238% |
| Trans Fat 0.0g | |
| Cholesterol 286mg | 95% |
| Sodium 835mg | 35% |
| Potassium 3402mg | 97% |
| Total Carbs 107.84g | 29% |
| Dietary Fiber 10.8g | 36% |
| Sugars 5.88g | 4% |
| Protein 42.09g | 67% |
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