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servings:

This ultra creamy potato-based soup uses young green garlic, which is harvested in the spring before the bulbs have a chance to develop. If you can’t find it, substitute leeks instead.

• 5 tablespoons unsalted butter
• 24 young garlic plants, white part only, halved lengthwise (about 8 ounces worth)
• 3/4 cup water
• 1 1/2 pounds (22 ounces) small red potatoes, peeled and quartered
• 6 cups (1 1/2 quarts) chicken or vegetable broth
• 1/2 cup heavy cream
• 1 1/2 teaspoons salt
• 2 to 2 1/2 teaspoons white wine vinegar, to taste
• ground pepper to taste
• thinly sliced garlic scapes, olive oil, and watercress, for garnish (optional)

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