Elephant Garlic And Yukon Gold Potato Soup - cooking recipe

Ingredients

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

Preparation

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.
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.
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.