Potato Garlic Scape Soup

5 from 1 vote

This Instant Pot Potato Leek Soup is so delicious. With only a few ingredients, it can easily made vegan because it has no cream.

Course Soup

Cuisine American

Prep Time 5

Cook Time 2

Total Time 25

Servings servings

Calories 205kcal

Cost $5

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.

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.