Spring Garlic And Potato Soup

1. 1

   Bring chicken broth to a boil, add potatoes and lower heat to simmer.

2. 2

   Add minced garlic and black pepper and cook for 30 minutes.

3. 3

   Add spring garlic and heavy cream and cook for an additional 10 to 15 minutes.

4. 4

   In a small bowl, mix cornstarch and water together to make a slurry.

5. 5

   Slowly pour the slurry into the soup, and bring to a boil to thicken.

6. 6

   Thickness of the soup will depend on the starchiness of potato.

7. 7

   When soup reaches desired thickness, add cheese. Thoroughly melt cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.