Minty Garlic Scape Soup

Ingredients

• 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
• 1/2 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 1/2-inch dice
• 1/3 cup loosely packed fresh mint leaves (about 30 leaves)
• 1/4 cup loosely packed flat-leaf parsley leaves and tender stems (1/2 ounce; 14g)
• Sour cream, crème fraîche, or buttermilk, for garnish

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