Potato and Spring Onion Soup

Potato and Spring Onion SoupRecipe


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2 pounds peeled, small white new potatoes
1 pound chopped scallions
1 quart chicken broth


Place 2 lb. peeled, small white new potatoes, 1 lb. chopped scallions and 1 qt. chicken broth in a large saucepan; bring to a boil. Reduce heat and simmer for about 20 minutes. Remove from heat and cool for 15 minutes. Puree in batches, return to saucepan and reheat.

Created date

April 2005

Nutritional Information

Calories 142
Fat 3 g
Satfat 0 g
Protein 6 g
Carbohydrate 24 g
Fiber 9 g
Cholesterol 0 mg
Sodium 1 mg