Green Garlic Soup with Fingerlings

A soup for the early summer when local garlic is green:

• 1 pound green garlic
• 2 Tablespoons olive oil
• 1 pound fingerling potatoes, peeled (or any boiling potato)
  
• Salt and pepper to taste
• 1 1/2 quarts vegetable broth
  

Cut each garlic stalk in half lengthwise, then mince; but save some of the upper green leaves and cut them into squares to add with the minced garlic.

To the oil in a saucepan over moderate heat, add the garlic and saute for about 7 minutes. Add the broth, potatoes and season with salt and pepper.  Cover and gently simmer. Cook until potatoes are tender, about 25-35 minutes.

Serves 6