This Potato Garlic Scape Soup is the epitome of garlicky comfort food. It’s even more garlicky because we use garlic scape broth to make it.
What the heck are garlic scapes?
Garlic scapes are the flower bud and the stalk or stem of bud (botanically known as the peduncle) of hardneck garlic plants.
Since the portion of the garlic that we are seeking when we grow them is the garlic bulb, the flowers are removed. This way the plant doesn’t put it’s energy into seed production (from the flower) but instead, concentrates energy on the bulb itself.
Find scapes in farmers markets, farm stands or your own garden in early to mid June.
The mild garlic flavor that scapes have is perfect for adding to so many dishes, including this soup.
What you need
For garlic scape broth
- garlic scape buds
- salt
- water to cover
For garlic scape soup
- potatoes – We like to use thin skinned white, yellow or even red potatoes. That way they don’t have to be peeled, making the recipe that much easier.
- garlic scapes – We use the garlic scape flower buds to make a garlic scape broth first. (You could also just vegetable stock) Then add the stems of the green parts of the scape to the soup itself.
- fat- use extra virgin olive oil or unsalted butter for a nice flavor. Even better, use a mixture of the two.
- onion
- kosher salt or sea salt
- black pepper
- bay leaf
- thyme – fresh thyme leaves or dried thyme will work.
- pinch of freshly grated nutmeg
- vegetable broth or garlic scape broth, you could also substitute chicken stock.
How to make it
For the broth
Step One
Wash garlic scapes.
Cut the buds off. You will see where the color changes from light green to blue green. Cut around there.
Step Two
Add buds to stock pot.
Barely cover with water.
Bring to a boil then reduce heat to a simmer. Simmer for about 30 minutes until soft and the buds have changed color.
Step Three
Strain the buds from the broth. Set aside.
For the soup
Step One
Rough chop onion.
Step Two
Chop scapes
Add olive oil or melt butter in a soup pot.
Add onions and sliced garlic scapes.
Step Three
Sauté vegetables until they begin to soften but don’t let them brown.
Step Four
Wash potatoes.
Peel potatoes if you choose. Chop potatoes.
Step Five
Add potatoes, salt, pepper and spices to pot.
Step Six
Cover with broth. If you don’t have enough broth then you can add some water to cover.
Bring to a boil. Then reduce heat and simmer for about 20 minutes until potatoes and vegetables are tender.
Step Seven
Use an immersion blender or blend in batches in a regular blender.
Step Eight
Purée soup until very smooth.
Season to taste.
You will not miss the whole milk or heavy cream in this recipe. The potatoes make this soup extra luscious and creamy.
For garnish
You can use a variety of things to garnish this soup.
- use a fresh garlic scape bud
- some fresh chopped chives, basil or parsley
- freshly grated Parmesan cheese
- homemade croutons
- crisped bacon
How to store
Garlic scape soup can be refrigerated for 3-4 days.
For longer storage, pour soup into freezer bags or other containers. Freeze for at least 6 months.
This soup can also be pressure canned. Follow instructions from the National Center for Home Food Preservation.
Pro tips for your success
- Use thin skinned potatoes so that you don’t have to peel them. The peel contains many of the nutrients and fiber of the potato.
- If you’d like to make this soup in the winter, freeze some of your garlic scapes.
- Cook until the vegetables are very soft so that the soup purées well.
Why you will want to make this soup
- It’s incredibly easy. Only takes a few minutes of hands on time.
- It tastes like smooth, creamy, garlicky perfection.
- Vegan friendly.
- Safe in small quantities for low Fodmap diets. (Consult your physician to make sure.)
- A kid favorite but adults will love it too.
- Rich in vitamin C and B6, manganese and selenium.
- Healthy food that tastes too good to be healthy.
- Great way to use up a lot of garlic scapes.
- Reduces waste.
- Supports the “whole plant” eating philosophy.
More ways to use garlic scapes
- Dehydrated garlic scapes / garlic scape powder
- Garlic scape pesto
- Relish
- Herb compound butter
- Pickled garlic scapes
- Vinaigrette
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I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
Potato Garlic Scape Soup
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 10 garlic scapes about 1½ cups chopped
- 1 medium onion
- 4 cups vegetable stock
- 1 bay leaf
- ½ teaspoon dried thyme or sprig fresh thyme
- 2 pounds Potatoes
- 2 cloves garlic
- 1 teaspoon coarse kosher salt or sea salt
- ½ teaspoon Fresh ground black pepper to taste
Instructions
- Rough chop garlic scapes and onion.10 garlic scapes, 1 medium onion
- Add butter and oil to soup pot. Sauté until soft. Don't brown.1 tablespoon butter, 1 tablespoon olive oil
- Add scapes and chopped onion and sauté for about 5 minutes, stirring occasionally. Stir around for another minute.
- Place potatoes, spices and salt and pepper in the pot. Add broth just to cover.1 bay leaf, ½ teaspoon dried thyme, 2 pounds Potatoes, 2 cloves garlic
- Bring to a boil over medium heat. Reduce heat and simmer for about 20 minutes until vegetables are soft.
- Remove bay leaves and the sprig of fresh thyme.
- Using an immersion blender or place multiple batches in a regular blender, blend soup until smooth.
- Taste. Adjust seasoning to your liking.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- If you are using a thin skinned potato, there is no need to peel. With a thick skinned potato, like Russets, you should peel them.
- If you don’t peel them your immersion blender will collect a lot of the skins. Some will be blended in.
- Start with a little salt and then taste and adjust your seasonings after the soup is blended.
- Use fresh thyme, if you have it. You can just add a sprig of thyme and then remove it before blending, or remove the tiny leaves from the stems and add them.
- If you would like to thin the soup out, add more vegetable stock and mix it in well.
- If you would like to make a chunky potato soup, chop the potatoes into bite sized pieces. Then before blending, remove some of the chunks. Blend soup, add the whole chunks back in.
Lisa
This is comfort food at it’s finest. I think I like more than potato leek soup. I made a big batch and froze a bunch for the winter. Thanks for a great recipe!
Beth Neels
Thanks Lisa. I’m so glad that you like it!