Don’t let the fancy name of this soup scare you away! It’s so easy to make! Inspired by a pea and garlic scape soup recipe (try saying that 5 times fast) featured on Huffington Post Taste, I decided to attempt a dairy free potato soup with garlic scapes and mint. I thought potatoes would provide a solid and unobtrusive backdrop to the prominent, fresh flavors of both herbs (is a garlic scape an herb?)
Thus was born this yummy Garlic Scape and Mint Creamy Potato Soup!
3 medium-lg. organic potatoes (I used russet)
3 garlic scapes
3 T. olive oil ( or butter if you’re OK with dairy- it would taste richer with butter!)
2 c. organic chicken stock
1 c. water
2 t. salt
Wash, peel, and cut the potatoes (in equal sized chunks or just in half).
Boil the potatoes until soft -takes @ 25 minutes.
Wash and chop the garlic scape stalks.
Sautee the garlic scapes in the olive oil for 10 minutes or until soft.
Chop the mint leaves.
Transfer all ingredients to a blender and blend well. (I let it blend away for a good 5 minutes or so).
Taste and add salt if needed.
Dilute with 1/4 water if too thick.
Garnish with fresh mint and serve.