Scallion and Potato Soup

Scallion and Potato Soup Recipe
Photo: Marcus Nilsson

Recipe from

Recipe Time

Prep: 10 Minutes
Other: 20 Minutes

Nutritional Information

Calories 511
Caloriesfromfat 65 %
Fat 37 g
Satfat 23 g
Cholesterol 130 mg
Sodium 671 mg
Carbohydrate 36 g
Fiber 5 g
Sugars 3 g
Protein 8 g

Ingredients

1 tablespoon unsalted butter
18 scallions (white and light green parts), sliced
1 1/2 pounds new potatoes, cut into 1/2-inch chunks
1/2 cup dry white wine
1 1/2 cups heavy cream
1 1/2 cups low-sodium chicken or vegetable broth
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper

Preparation

Melt the butter in a large saucepan over medium-low heat. Add the scallions and cook 1 minute. Add the potatoes, wine, cream, broth, salt, and 1/4 teaspoon of the pepper and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes. Ladle the soup into individual bowls and sprinkle with the remaining pepper.

Tip: Add flavor and texture by stirring in 1 cup frozen corn kernels during the last 5 minutes of cooking.

Note:

Sara Quessenberry,

April 2007
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