Recipe for Potato Soup with Garlic Scapes and Chard

From Ann Flanagan

I had never used garlic scapes before but they are yummy in this soup.



5-6 garlic scapes with flower tips removed and cut into 1″ lengths

3 medium russett potatoes, diced with skins left on

one small bunch swiss chard with ribs removed and chopped

2 Tbsp olive oil

5 cups of homemade chicken broth

1/6 to 1/4 cup plain whole milk Greek yogurt

salt and pepper to taste



  1. heat oil in a medium to large pot over medium heat.


  1. Add garlic scapes and saute for 2 min. Add diced potato and saute another 2 min.


  1. Add broth, bring to a boil, then reduce heat and simmer for 20 min.


  1.  Pierce potatoes with a fork, they should be soft. Add chard and salt and pepper to taste. Cook another 5 min.


  1. Remove from heat and blend with an immersion blender leaving a few lumps.


  1. Stir in the yogurt. Ladle into bowls. Can be topped  with more pepper, shredded cheddar cheese or crumbled bacon.
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