Creamy Green Garlic Soup

• 2 Tablespoons Olive Oil or Dairy-Free Margarine (I used olive oil)
• 1 Medium Onion, diced (about 1-1/4 cups)
• 1/2 lb Green Garlic or 3 bulbs, thinly sliced and cut in half (I used the whites, pink, and part way up the green) - can sub 2 to 4 minced medium garlic cloves
• 1/2 lb Yukon Gold or Russet Potatoes, cut into 1/2-inch cubes (I didn’t peel)
• 1/2 Teaspoon Salt, plus more to taste (I used 1 teaspoon total)
• 1 Quart Vegetable Broth
• Fresh Ground Black Pepper, to taste
• 1/2 to 1 Tablespoon Dairy-Free Margarine (optional)

Preparation

1 Heat the oil or margarine in a stockpot over medium heat. Add the onions and saute for 3 to 5 minutes, or until they begin to soften and become translucent.
2 Add the garlic, potatoes, and 1/2 teaspoon of salt, and saute for another 5 minutes – keeping things moving.
3 If the pan dries out, splash in a wee bit of the broth to keep the ingredients from sticking.
4 Add the broth and bring the soup to a boil. Cover and reduce the heat to medium-low, allowing the soup to simmer for about 20 minutes, or until the potatoes are nice and tender.
5 Using an immersion blender, or in two batches in a regular blender, puree the soup (garlic, onions, potatoes and all) until it is nice and smooth.
6 did it in my blender, allowing each batch to spin for a couple of minutes. Use caution when you turn the blender on, making sure you have a firm hand on the lid to ensure that no hot soup escapes.
7 Trust me, that is never fun
8 Return the soup to your pot and season with additional salt and freshly ground black pepper to taste.
9 As noted, I used a fair bit of salt, because I was craving it, but go for what you like best. If you have some miso on hand, I might try mixing in some of this for a different flavor variation instead of the extra salt.
10 If desired, serve with 1/2 teaspoon to 1 teaspoon of margarine swirled in to each bowl.

Source:

www.onefrugalfoodie.com