Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1.5 cups garlic scapes, roughly sliced (about 3 bunches or 20 scapes)
- 1 sweet onion, diced
- 4 cups white potatoes, diced (about 8–10 mini potatoes or 1–2 russet potatoes)
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable stock
To Finish
- 1/4 cup sour cream or plain Greek yogurt
- Fresh herbs for serving (such as dill or chives)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the sliced garlic scapes and diced onion, cooking and stirring occasionally for 5-7 minutes until the onion turns tender and translucent. This builds a deeply flavorful base for your soup.
- Cook Potatoes: Add the diced potatoes, salt, pepper, and vegetable stock. Increase the heat to bring the mixture to a boil. Once boiling, cover the pot and lower the heat to maintain a gentle simmer. Let it cook for 15-20 minutes, or until the potatoes are fork-tender and easily pierced.
- Blend Soup: Turn off the heat. Use an immersion blender to carefully blend the soup until smooth and creamy. If using a stand blender instead, work in batches and blend the soup (do not overfill the blender; see notes for safety tips).
- Stir in Cream: Mix in the sour cream or Greek yogurt until fully incorporated and melted, lending the soup a luscious and velvety finish.
- Serve & Garnish: Ladle the hot soup into bowls and finish with a generous handful of fresh herbs such as dill or chives for a light, aromatic touch.
Notes
- Storage and Reheating: The soup can be stored in an airtight container in the fridge for 3-4 days. Reheat gently in a saucepan or microwave on high for 1-2 minutes.
- Freezing: To freeze, let soup cool completely, transfer to freezer-safe containers (leave 1-inch headspace), seal, and freeze for 3-6 months.
- Blending Safety: If using a stand blender, blend in batches, never filling the blender completely. Remove the blender lid insert and cover with a towel to allow steam to escape and prevent splattering.
- Sodium Control: Choose low-sodium vegetable stock if you want to reduce the overall sodium content of the soup.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 415
- Sugar: 9g
- Sodium: 553mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 8mg
