Elephant Garlic and Yukon Gold Potato Soup

• lb yukon gold potato, peeled and cut into half inch pieces↗1
• head elephant garlic↗1
• tablespoon olive oil↗1
• cups chicken stock↗4
• cup thinly sliced scallion1⁄4
• salt & pepper

Step-by-step instructions

1. 1

   In a medium soup pot over medium heat, saute the garlic with the potatoes and olive oil for approximately 5 minutes or until the garlic is slightly golden.

2. 2

   Add the chicken stock and salt and pepper to taste.

3. 3

   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.

4. 4

   Remove the soup and puree in a food processor or blender until smooth.

5. 5

   Transfer back into the sauce pot and stir in the scallions and serve.