Garlic Scape Soup

Though I was fighting off yet another illness, in between naps I managed to make some of this creamy (even without the optional dairy), flavorful and comforting soup. Remind me to consider unpeeled russets in future soups and stews -- the skins add welcome texture to the dish, and contrast nicely with the scapes. And the smell  of scapes sauteing in olive oil is a wonder - garlicy and yet with a snappy freshness reminiscent of green beans or grass. Original recipe here - halved and tweaked version below.

• 1 tbsp. olive oil
• 14 garlic scapes, chopped and with bulbs removed
• 2 medium russet potatoes, unpeeled, cut into 1/2 in. dice
• 2 cups vegetable broth (used Swanson this time) + about 1/3 cup water
• 1 handful baby spinach leaves (about 2 cups)
• juice of 1/4 lemon
• salt to taste (since the broth was heavily salted)
• pepper to taste
• 1/8 cup heavy cream (optional - skipped in this case)

Place the oil in a pot; turn the heat to medium. Add the scapes and saute till they start to ever so slightly brown, 2-4 minutes.

Add the potatoes and liquid. Bring to a boil, then cover and simmer till the potatoes are cooked through but not mushy (20-30 minutes).

Remove from  heat, then add the spinach. Blend if you want to (I prefer chunky soups, so I didn't), then season with the lemon juice, salt and pepper.