To large soup pot, add olive oil. Toss green onions in olive oil to coat lightly, leaving most of the oil in the pot.

Heat cast iron skillet on high and sear green onions so they become limp and charred. Remove onions from skillet and set aside.

Heat oil in soup pot on medium-low and add leek and garlic scapes. Cook until soft, about 5 to 7 minutes. Add diced potato, chicken stock, salt, and pepper. Simmer, uncovered, on medium heat for 20 minutes, or until potato is soft. Add green onion to pot at the 15-minute mark. Turn off heat and allow soup to cool.

With blender, working in batches, blend soup on high until you have a smooth purée. Return to clean soup pot and heat on low to desired temperature.

Serve with a sprinkling of freshly snipped chives or chive flowers.