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Cream of potato soup with garlic scapes


Cream of Potato Soup with Garlic Scapes and Swiss Chard
2 Tablespoons Butter (or olive oil for vegans)
5-6 Garlic Scapes
2 cloves regular garlic, minced
3 russet potatoes unpeeled, diced
4-5 Cups homemade vegetable stock (enough to cover potatoes)
1 bunch of Swiss Chard, stemmed
1 stem of fresh Oregano
1 Tablespoon fresh chopped parsley
1/2 of a Lemon
Kosher Salt
Fresh Ground Black Pepper
1/4 Cup of Sour Cream (optional, but highly recommended)
Saute Garlic Scapes in butter for about 2 minutes. Add minced Garlic and diced potatoes. Stir and saute in butter or olive oil another 2 minutes, add some kosher salt and fresh ground pepper. Add vegetable stock, bring to boil. Turn to low and cover- let simmer for 20 minutes.
After 20 minutes, check to see if potatoes are done. They should easily be pierced with a fork. It's okay if they are a little over cooked because they are going to get pureed anyway. Add fresh Oregano, parsley, and chard. Let simmer on low another 5 minutes. Turn off heat. 
With an immersion blender, puree the potato soup, leaving some lumps. 
Season with Juice of 1/2 a lemon, salt and pepper to taste. Stir in 1/4 cup of sour cream.
Garnish with any combination of the following: fresh parsley, chive flowers, fresh ground black pepper, crispy bacon crumbles, or crunchy onions.



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