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    Home » Recipes » Garlic

    Potato Garlic Scape Soup

    Modified: Jun 18, 2020 · Published: Jul 17, 2019 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 22 Comments

    7780 shares
    Jump to Recipe Print
    potato garlic scape soup
    images of garlic scapes and a bowl of garlic scape soup with a green text box in the middle
    two bowls of soup with a green text box with the recipe title

    This is the BEST ever garlic scape soup! It’s incredibly fresh and loaded with flavor, but only has a handful of simple ingredients. If you’re not cooking with garlic scapes yet, it’s time to give them a try in this vegetarian soup!

    bowl of potato garlic scape soup with a spoon on a counter next to a napkin

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Garlic is one of the top five herbs out there, am I right? It adds a pungent, strong flavor to dishes and a slew of health benefits, too.

    But did you know that other parts of the garlic plant are edible, not just the cloves? Yep, the curly, green flower stems that grow up from the bulb–garlic scapes–are not only safe to eat, but also a real treat to use in recipes.

    Garlic lovers, rejoice! (PS – if you have a ton of garlic on hand, make sure to check out my tips on freezing garlic!)

    How do you use garlic scapes?

    Garlic scapes taste just like garlic, but with a little less kick and a faint hint of scallions or chives. They can be used in place of garlic in most recipes. You can add scapes to soups, stir fries, eggs, salads, pasta, and more.

    They also taste delicious grilled, like in my Charred Garlic Scapes with Parsley Butter.

    a bunch of garlic scapes tied together with a rubber band on a white counter

    Nutrition of Garlic Scapes

    In terms of their nutrition and possible health benefits, garlic scapes are similar to garlic bulbs.

    They are rich in vitamin C and a number of beneficial plant compounds that may act as antioxidants and help fight underlying cell damage that leads to disease (1, 2).

    Consuming garlic scapes may help reduce the risk of heart disease and inhibit the growth of tumors, among other benefits (3).

    Where to Buy Garlic Scapes

    Garlic scapes are sold in bunches at grocery stores and farmers markets in late June and early July. They are harvested at this time to allow the garlic plant to focus its energy on growing its bulb.

    For another summer soup recipe, check out the Summer Harvest Beet Gazpacho!

    two bowls of soup next to a napkin and garnished with herbs

    Ingredients

    Even though it may seem counterintuitive to eat soup in the middle of July, you’re going to want to make this one! The ingredients and process are unbelievably simple, but the flavor is incredible.

    Here’s what you need for this recipe:

    • Garlic scapes
    • Sweet onion
    • Mini white potatoes or russet potatoes
    • Vegetable stock
    • Sour cream or plain Greek yogurt
    • Salt and pepper
    • Fresh herbs for garnish: dill, chives, etc.
    garlic scapes and onion in a pot on a white countertop

    How to Make Garlic Scape Soup

    To make this recipe, start by dicing the onion and roughly chopping the scapes. Add them, and some olive oil, to a big pot over medium heat. Cook for a few minutes, or until the onion starts to get tender.

    (Pro tip: I like to use a slightly bigger pot than I need, so that when I use my immersion blender to blend the soup, I don’t get any hot liquid splashing up at me.)

    Add the diced potatoes, salt, pepper, and vegetable stock. Increase heat and bring to a boil, then immediately reduce the heat to a simmer/low boil and cover. Cook for 15 minutes, or until the potatoes are fork tender.

    Turn off the heat, and use an immersion blender to puree the soup. Or transfer it carefully to a regular blender in batches. Stir in the sour cream or Greek yogurt and mix until it’s melted.

    Ladle the hot soup into bowls and top with fresh herbs, such as dill and/or chives. Enjoy!

    potato garlic scape soup in a gray and white bowl on a counter

    If you love this garlic scape soup, check out:

    • Broccoli Soup with Potatoes and Peas
    • Slow Cooker Mushroom Barley Stew
    • Celeriac and Apple Soup
    • Carrot and Celery Soup with Thyme Pecan Crumble

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

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    potato garlic scape soup

    Potato Garlic Scape Soup

    A creamy and flavorful garlic scape soup recipe with simple ingredients. Vegetarian and gluten free.
    5 from 12 votes
    Print Pin Rate
    Prep Time: 5 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 35 minutes mins
    Servings: 4 people
    Calories: 415kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 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 taste great

    Instructions

    • 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!

    Notes

    • 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.

    Nutrition

    Calories: 415kcal | Carbohydrates: 74g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 553mg | Potassium: 1116mg | Fiber: 8g | Sugar: 9g | Vitamin A: 597IU | Vitamin C: 72mg | Calcium: 188mg | Iron: 3mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Happy middle of the week! – Lizzie

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    7780 shares

    Reader Interactions

    Comments

      5 from 12 votes (6 ratings without comment)

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    1. Teri

      June 23, 2024 at 6:37 pm

      This was quite bland but looked good. I can only assume that my scapes were the reason. I will try again with different scapes some other time.

      Reply
      • Lizzie Streit, MS, RDN

        June 26, 2024 at 11:50 am

        Hi Teri, thanks for your comment. The scapes can definitely make a difference in how the soup tastes, since some are blander than others. Let me know if you try it again with a different batch of scapes!

        Reply
    2. Sherry Beaton

      August 22, 2023 at 6:32 pm

      Delicious recipe, great way to use up some garlic scapes, I will add some diced smoked ham to some of it.
      I used Vidalia onions, so it had a hint of sweet.

      Reply
      • Lizzie Streit, MS, RDN

        August 23, 2023 at 10:21 am

        Hi Sherry, I’m so glad you enjoyed it! I think diced ham will be an awesome addition!

        Reply
    3. Lisa

      July 26, 2023 at 9:39 am

      5 stars
      Velvety smooth and perfect. We added extra garlic salt; some scapes are less spicy than others.

      Reply
      • Lizzie Streit, MS, RDN

        July 26, 2023 at 10:15 am

        YUM! Sounds like garlic salt was a great addition. Thanks for your 5-star review, Lisa!

        Reply
    4. Alli

      July 01, 2023 at 2:37 pm

      5 stars
      So good! Easy to make (love a one pot dish) and the perfect way to use up a fave early summer veggie. Doubled the batch and had lunches to last a week!

      Reply
      • Lizzie Streit, MS, RDN

        July 07, 2023 at 4:52 pm

        YES. I’m so glad to hear it!! Thanks so much for leaving a review! 🙂

        Reply
    5. Rebeca

      July 25, 2022 at 6:47 pm

      easy and delicious hot or cold (like a vichyssoise). Next i will try it with all the frozen garlic scapes I have from last years harvest (used fresh this time). Thank you!

      Reply
      • Lizzie Streit, MS, RDN

        July 29, 2022 at 11:26 am

        Yay! I’m thrilled that you enjoyed this recipe, Rebeca. I’m glad you will be making it again in the future!

        Reply
    6. Indira V.

      June 21, 2022 at 3:45 pm

      5 stars
      I thought the salt & pepper amounts should have been the opposite, which I did. I also added double the sour cream, cause I love it. The soup came out delicious. I’m wondering if it will freeze well.

      Reply
      • Lizzie Streit, MS, RDN

        June 24, 2022 at 11:04 am

        I’m so glad you enjoyed this soup! It freezes very well. After cooking, let the soup cool before transferring to freezer-safe containers. Leave about an inch of headspace to allow for the soup expanding while freezing. Thaw from frozen in a saucepan over medium heat or put in the fridge overnight before reheating.

        Reply
    7. Gina Wagner

      June 07, 2022 at 4:29 pm

      5 stars
      I must confess at first I was afraid of the amounts of garlic plus onion in this recipe. But OH My, was I surprised and very pleasantly surprised ! Love this soup and going to make another batch tomorrow. I have over 8 pounds of scapes and look forward to selling some and making great recipes like this. Thank you, thank you, thank you !

      Reply
      • Lizzie Streit, MS, RDN

        June 08, 2022 at 10:34 am

        Hi Gina, that’s wonderful! I’m so glad that you enjoyed this recipe and are using it for the garlic scapes you have! Thanks for commenting.

        Reply
    8. susan

      June 13, 2021 at 4:13 pm

      Can this be frozen?

      Reply
      • Lizzie Streit, MS, RDN

        June 14, 2021 at 9:14 am

        Hi Susan, I haven’t tried it but I think it would work really well! I’d recommend leaving an inch of headspace in the container, since the soup will likely expand during freezing.

        Reply
      • Tony

        July 12, 2022 at 7:21 pm

        I freeze my soups for lunch all the time. It works great

        Reply
    9. MPaula

      January 17, 2021 at 3:16 am

      I use scapes in pesto with basil and a lesser amount of garlic. Do you not allow Pinning?

      Reply
      • Lizzie Streit, MS, RDN

        January 18, 2021 at 9:41 am

        Great uses for scapes! Pinning is allowed on my posts. You can pin a post by clicking the Pinterest icon at the top or bottom of the post or on the recipe card.

        Reply
    10. Will

      July 18, 2019 at 9:34 am

      5 stars
      World Champion of Potato Soups

      Reply
      • Lynn

        October 28, 2023 at 3:47 pm

        5 stars
        Simply Amazing, Thank you!

        Reply
        • Lizzie Streit, MS, RDN

          October 30, 2023 at 3:53 pm

          So glad to hear it!

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