Recipe found on

Makes 4 servings


  • 2 Tablespoon 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
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups vegetable stock
  • ¼ cup sour cream or plain Greek yogurt
  • Fresh herbs for serving; dill or chives recommended


  • 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.
  • 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.
  • 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, see notes) to a regular blender and blend until smooth.
  • 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. Other topping ideas include bacon, pancetta or croutons. Enjoy!


Storage and reheating: This soup will last in the fridge for 3 to 4 days in an airtight container. Reheat in a small saucepan on the stove or in the microwave for 1 to 2 minutes on high. You can also freeze the soup. Let it cool completely then transfer to freezer-safe containers, leaving an inch of headspace. Seal tightly and store in the freezer for 3 to 6 months.

Nutrition: The sodium content of this soup will vary depending on the type of vegetable stock or broth you use (use a low sodium option for a lower sodium content).

Using a stand blender: Transfer the soup in batches to the blender (do not fill all the way). You may want to remove the center of the blender top and cover with a towel to let steam escape.