Farm To Table | Healthy Recipes | Soups & Stews

Potato Garlic Scape Soup | Broth

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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.

Cast iron Dutch ovens with garlic scape soup.Pin
Potato Garlic Scape Soup

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. 

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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.

Garlic scape buds removed from the peduncle.Pin
Cut off garlic scape buds.

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.

Buds added to stockpot.Pin
Add buds to a stock pot.

Step Three

Strain the buds from the broth. Set aside.

Draining buds from broth.Pin
When soft, drain buds from stock.
Light green garlic scape broth in mason jar.Pin
Garlic Scape Broth

For the soup

Step One

Rough chop onion.

Rough chopped onion on board.Pin
Rough chop onion.

Step Two

Chop scapes

Add olive oil or melt butter in a soup pot.

Add onions and sliced garlic scapes.

Scapes and onions in pot.Pin
Add chopped scapes and onion to pot.

Step Three

Sauté vegetables until they begin to soften but don’t let them brown.

Sweating vegetables in olive oil.Pin
Sweat vegetables until they begin to soften.

Step Four

Wash potatoes.

Peel potatoes if you choose. Chop potatoes.

Chopped potatoes on board.Pin
Chop potatoes.

Step Five

Add potatoes, salt, pepper and spices to pot.

Potatoes, spices added to pot.Pin
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.

Vegetable stock or broth added to pot.Pin
Add stock to cover.

Step Seven

Use an immersion blender or blend in batches in a regular blender.

immersion blender in pot.Pin
Once potatoes and vegetables are soft, use immersion blend to blend.

Step Eight

Purée soup until very smooth.

Season to taste.

Pureed soup with blender in pot.Pin
Puree until smooth.

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
Two cast iron Dutch ovens with garlic scape soup.Pin

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.
Garlic scape broth in jars.Pin

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

More soups

Helpful Tools

Two bowls garlic scape soup.Pin
Garlic Scape Soup

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If you have any questions or comments, please ask in the comment section below. We’d love to hear from you.

I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

Binky's signature
Garlic scape soup in cast iron bowls.Pin

Potato Garlic Scape Soup

This Instant Pot Potato Leek Soup is so delicious. With only a few ingredients, it can easily made vegan because it has no cream.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 2 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 205kcal
Author: Beth Neels
Cost: $5


  • 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


  • 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.
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  • 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.


Calories: 205kcal | Carbohydrates: 38g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 1043mg | Potassium: 671mg | Fiber: 4g | Sugar: 3g | Vitamin A: 401IU | Vitamin C: 39mg | Calcium: 69mg | Iron: 2mg
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Originally published July 11, 2022.

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  1. 5 stars
    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!

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