Easy Creamy Garlic Scape Soup
A smooth, creamy soup blending Yukon Gold potatoes, fresh baby spinach, and garlicky scapes. Topped with crispy homemade croutons and a touch of sour cream, this fiber-rich, low-saturated-fat soup is quick to make and perfect for weeknight dinners or meal prep.
Equipment
- 1 Large Saucepan
- 1 Baking sheet
- Aluminum foil (for lining)
- 1 blender
- Measuring Cups and Spoons
- Knife and cutting board
- Ladle
Ingredients
- 1/4 cup unsalted butter divided
- 2 cups cubed baguette
- 1 1/4 tsp kosher salt divided
- 1 cup chopped garlic scapes plus 2 Tbsp thinly sliced garlic scapes, divided
- 1 lb Yukon Gold potatoes peeled and coarsely chopped (about 3 cups)
- 3 cups unsalted chicken stock
- 2 fresh bay leaves
- 2 cups loosely packed fresh baby spinach
- 1/2 cup sour cream
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you prep the ingredients. Line a baking sheet with aluminum foil, which will make cleanup effortless and allow the croutons to toast evenly. This small step sets the stage for crispy, golden-brown bread cubes.
- Melt Butter for Croutons: In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat.The butter should melt completely but not brown. Once melted, remove it from the heat and set aside. This butter will be used to coat the bread cubes, giving them a rich flavor and golden finish.
- Prepare and Season Bread Cubes: Cut your baguette into 1-inch cubes, ensuring they are fairly uniform for even toasting. Place the cubes in a large mixing bowl or directly on the prepared baking sheet. Drizzle the melted butter evenly over the bread, then sprinkle with 1/4 teaspoon of kosher salt. Gently toss or use a spatula to coat every cube, ensuring each one is buttery and lightly seasoned.
- Toast Croutons: Spread the buttered bread cubes in a single layer on the foil-lined baking sheet. Place them in the preheated oven and toast for approximately 12 minutes. Halfway through, around the 8-minute mark, stir the cubes gently to ensure they brown evenly on all sides. When they are golden and crisp, remove them from the oven and let them cool slightly. These croutons will add texture and a delicious buttery crunch to your finished soup.
- Melt Butter for Soup Base: Return the saucepan to the stove and add the remaining 2 tablespoons of unsalted butter. Heat over medium heat until completely melted. This butter will serve as the flavor foundation for the soup, infusing the garlic scapes with richness.
- Sauté Garlic Scapes: Add 1 cup of chopped garlic scapes to the melted butter. Cook for about 3 minutes, stirring occasionally, until they become slightly softened and release their natural garlicky aroma. Be careful not to brown them; the goal is to soften and sweeten their flavor, creating a fragrant base for your soup.
- Add Potatoes and Stock: Stir in the coarsely chopped Yukon Gold potatoes, making sure they are evenly coated with butter and garlic scapes. Pour in 3 cups of unsalted chicken stock and add 2 fresh bay leaves. Sprinkle the remaining 1 teaspoon of kosher salt over the mixture. Increase the heat to high and bring the soup to a gentle boil.
- Simmer for Tender Potatoes: Once boiling, reduce the heat to low and partially cover the saucepan with a lid. Allow the soup to simmer gently for 12–14 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking and ensure the flavors meld beautifully. The simmering step develops depth and richness in the soup.
- Add Fresh Spinach: Remove the lid and stir in 2 cups of loosely packed baby spinach. The residual heat will wilt the spinach quickly, preserving its vibrant green color and nutrients. Spinach adds fiber, vitamins, and a fresh flavor that balances the richness of the potatoes and butter.
- Blend the Soup Until Smooth: Carefully transfer the potato-spinach mixture to a blender. Secure the lid, leaving the center piece slightly open, and cover the opening with a clean kitchen towel to prevent hot splashes. Blend the mixture for about 45 seconds, or until it reaches a smooth, velvety consistency. The result should be creamy and uniform, with no potato lumps remaining.
- Incorporate Sour Cream: Add 1/2 cup of sour cream to the blended soup. Blend for an additional 20 seconds to fully combine. The sour cream enriches the soup with a subtle tang and creamy texture, balancing the earthy flavors of garlic scapes and potatoes.
- Taste and Adjust Seasoning: Taste the soup carefully and adjust seasoning if needed. Add a pinch of salt or freshly ground black pepper to suit your preference. This final seasoning ensures the soup has a well-rounded flavor.
- Serve with Croutons and Garnish: Ladle the smooth soup into individual bowls. Top each serving with the toasted croutons and 2 tablespoons of thinly sliced garlic scapes for a fresh, garlicky crunch. The combination of creamy soup and crisp croutons makes each bite indulgent yet light.
- Optional Presentation Tips: For a touch of elegance, swirl a small extra dollop of sour cream over each bowl, sprinkle with freshly ground black pepper, and serve immediately while hot. Pair with a side salad or warm bread for a satisfying meal.
Notes
- Yukon Gold potatoes are ideal for this soup because they blend smoothly and have a naturally buttery flavor.
- Garlic scapes can be substituted with chives and one minced garlic clove if unavailable.
- Toasted baguette cubes add a crunchy texture; ensure they are evenly coated with butter for consistent browning.
- Baby spinach should be added at the end to preserve color and nutrients.
- Use a blender carefully with a towel over the lid to avoid steam splashes.
