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Elephant Garlic and Yukon Gold Potato Soup

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Recipe By Chef Jim Coleman

This hearty soup has a rich color from the potatoes and stock. Some grated carrots a nice addition.

Serves 4


  • 1 pound Yukon Gold Potatoes, peeled and cut into ½-inch pieces
  • 1 head elephant garlic
  • 1 tablespoon of olive oil
  • 4 cups of vegetable stock
  • ¼ cup thinly sliced scallions, green part only
  • Salt & pepper to taste


    1. In a medium soup pot over medium heat, sauté the garlic with the potatoes and olive oil for approximately 5 minutes or until the garlic is slightly golden.
    2. Add the chicken stock and salt and pepper to taste. Turn the heat to high and bring to a boil and reduce to a simmer for approximately 20 minutes or until the potatoes are very soft.
    3. Remove the soup and puree in a food processor or blender until smooth. Transfer back into the sauce pot and stir in the scallions and serve.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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