Minty Garlic Scape Soup

4 tablespoons (60g) unsalted butter

One medium (8-ounce; 226g) leek, white and light green parts only, thoroughly washed of any sand or grit, then cut into large dice

½ pound (226g) garlic scapes (about 12 scapes), woody ends trimmed and scapes cut into roughly 1-inch lengths

Kosher or sea salt

1 quart (946ml) vegetable stock or water, plus more as needed

One medium Yukon gold potato (9 ounces; 255g), peeled and cut into ½-inch dice

⅓ cup loosely packed fresh mint leaves (about 30 leaves)

¼ cup loosely packed flat-leaf parsley leaves and tender stems (½ ounce; 14g)

Sour cream, crème fraîche, or buttermilk, for garnish

Directions at seriouseats.com

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