Now that fresh garlic scapes from Kubecka Farms in Kirkville are in season, this fresh and flavorful soup is the perfect way to begin incorporating them into your meals!
Ingredients
- 2tbspolive oil
- 1.5cupsgarlic scapes - roughly sliced; about 3 bunches or 20 scapes
- 1sweet onion - diced
- 4cupswhite potatoes - diced; about 8-10 mini potatoes or 1-2 russet potatoes
- 1/4tspsalt
- 1/2tspblack pepper
- 4cupsvegetable stock
- 1/4cupsour cream - or plain Greek yogurt
- Fresh herbs - for serving; dill or chives taste great
Directions
1. Heat olive oil in a large pot over medium heat. Add the sliced garlic scapes and diced onion. Cook, stirring occasionally, for 5-7 minutes or until the onion is tender.
2. Add the diced potatoes, salt, pepper, and vegetable stock. Increase heat and bring to a boil. Cover and turn down heat to a low boil/simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
3. Turn off heat and use an immersion blender to blend the soup. If you do not have an immersion blender, transfer the soup in batches (very carefully) to a regular blender and blend until smooth.
4. Stir in the sour cream or yogurt and mix until melted. Ladle the soup into bowls and top with a generous portion of fresh herbs, such as dill or chives. Enjoy warm!
Share!
Reviews 1
HeatherK
1
June 13, 2021 Full disclosure, I altered the recipe a little. I used chicken broth instead (I prefer that flavor with potato soups) and didn't add any dairy at the end. My end result was a little thick but was absolutely delicious.
I soaked my potatoes for a few hours after cubing and if I were to make this again I would boil them in water for 15 minutes before adding to the onions and scapes. I had to boil my soup for 30 minutes to get the potatoes softened enough and a good portion of my broth had boiled off. That would likely make the consistency better when not adding the extra dairy step.
I made this for 1 person and had a bowl for dinner tonight, 3 lunch servings for this week and half went into the freezer.