Potato and Spring Onion Soup

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Potato and Spring Onion SoupRecipe

Ingredients

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

Preparation

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