Cream of Leek and Green Garlic Soup

Is there anything better than a creamy, cozy bowl of soup on a cold day? If the chill outside has you dreaming of spring, then you’re going to fall in love with the bright flavors of this Leek and Green Garlic Soup! Grab a spoon and get ready for a lusciously creamy bowl packed with rich comfort.

It’s also a super easy recipe that can be ready in about 30 minutes. After sauteeing the leeks, shallots, and green garlic, a quick white wine deglaze picks up all that depth of flavor before you thicken the soup. Ready for a bowl of hearty comfort that tastes like spring? Let’s get cooking!

I had to move north, wayyyyy north, to experience green garlic. I think that this may be something you can only get from farmer’s markets or specialty markets – and it’s only available in the early spring.

Also known as spring garlic or baby garlic, green garlic is simply immature garlic. It looks like an overgrown scallion and has an earthy, onion-like flavor. Green garlic doesn’t have the spice or bite you get from mature garlic, and the milder taste makes it wonderful for soups. If you’ve never used green garlic before, this recipe is a perfect place to give it a try!

• It’s bursting with a rich yet delicate flavor thanks to the leeks and green garlic.
• It’s silky smooth with a lusciously creamy texture.
• It’s easy to make and reheats beautifully.

• Leeks — Cleaned and sliced.
• Shallot — Finely chopped.
• Green garlic
• Potatoes — Peeled and cubed.
• White wine — Drinkable and dry. Pinot grigio, pinot gris, sauvignon blanc, or chardonnay would all work well for this recipe.
• Chicken stock or broth — Choose low-sodium or no sodium.
• Lemon juice — Fresh squeezed is best.
• Cream — I recommend heavy whipping cream. You can also use coconut cream, although it will alter the flavor slightly.
• Butter – I use salted butter.
• Flour
• Salt and pepper – To taste.

1. Melt the butter in a large saucepan on the stove over medium heat.
2. Add the sliced leeks and shallots. Saute in the butter.
3. Add the chopped green garlic and cook until soft.
4. Deglaze the pan with white wine and reduce. Whisk in the flour.
5. Whisk in the chicken stock or broth, then add the cubed potatoes. Cook until soft.
6. Remove from heat and allow to cool for several minutes.
7. Transfer the soup to a blender. Remove the center cap, cover loosely with a towel, and puree.
8. Transfer the soup back to the pan. Add cream, lemon juice, and salt and pepper to taste.
9. Heat through and serve!

Always use caution when blending hot liquids! The pressure of the steam combined with powerful blending is a recipe for a soup explosion. Aside from making a huge mess, you can also seriously burn yourself.

Thankfully, there are several steps you can take to prevent a hot soup catastrophe. First, allow the soup to cool for about five minutes before blending so it won’t be releasing quite as much steam. Second, remove the center cap from the blender so steam can escape. You can cover the hole with a kitchen towel. Third, only fill the blender about halfway. It’s much better to work in batches than overfill the blender.

Another option would be to use an immersion blender or stick blender. With this device, you can avoid the blender altogether and instead puree your soup right in the saucepan. Just make sure the potato chunks are really well blended for the creamiest, smoothest soup possible!

Serve green garlic soup with a side of crusty bread so you can sop up every last drop. If you prefer some savory goodness, Honey Butter Cornbread Madeleines or a slice of gluten-free Zucchini Bread would add even more comfort food flavor. If you’re looking for some greens, this Waldorf Salad brings even more springtime flavors and plenty of crunch. Or, if you’d like to add some protein, serve your soup alongside a hearty Rotisserie Chicken Pasta Salad.

Store any leftover soup in an airtight container for 3-4 days in the fridge. You can freeze this soup, but pop it back into the blender to re-emulsify it before serving, in case it separates a bit from freezing and thawing.

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