Green Garlic Soup

Cut the garlic into thin rounds or half-circles. Unless very tough, the lower foot or so of the stem and leaves are fine to use. Peel the potatoes and cut into 1/2-inch cubes. Peel and chop the onions into small dice. Melt the butter in a heavy-bottomed pot, add the onions, and cook slowly until translucent and tender. Salt, and add the garlic and potatoes. Cook these together for 5 minutes, then pour in the stock and bring to a boil. Lower the heat to a simmer and cook the soup until the potatoes are tender. Check the seasoning. This soup can be served rustic and chunky, or puréed.