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Garlic Scape Potato Leek Soup


  • 4-5 medium-sized Russet potatoes, peeled and diced into 1/2 in. pieces
  • 2 leeks, washed and sliced
  • About a dozen garlic scapes, chopped
  • 5 stems of parsley, tied together
  • 2 cups of spinach
  • 2 tbsp olive oil
  • 4 cups mushroom stock
  • 2 cups water
  • 2 tbsp soy or tamari sauce
  • 1/4 cup coconut creamer
  • salt and pepper to taste


    Over medium-high heat in a large pot, heat olive oil.  Add leeks, scapes and some salt and pepper and cook for about 3-5 minutes, until leeks and scapes are both soft.Add diced potatoes to pot, as well as mushroom stock and parsley bunch.  Top off with water.  You can use vegetable stock instead, but I like the earthly flavor that mushroom stock brings to this dish.  It also has 1/3 of the calories and much less sodium than vegetable stock does!Cover pot with a lid and allow soup to boil for about 20 minutes over medium heat, or until the potatoes are soft.  Remove parsley bunch from pot and add spinach.Using a blender or food processor, blend soup mixture until creamy (I do it in a blender in batches), and place back in a pot when done.  Over low heat, add the soy/tamari sauce and coconut creamer.  Taste and add additional salt and pepper as needed. Ladle into a bowl, serve and enjoy!

Recipe adapted from our customer Rhiannon Q