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Scallion and Potato Soup

Photo: Marcus Nilsson
Prep time 10 mins
Other time 20 mins
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  1. 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.