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
How to Make It
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.
I followed the previous reviewers advice and used half and half to cut calories. I also had no white wine on hand and used more chicken broth. Plus, I cooked two pieces of bacon crispy and chopped them fine to add. I also used a mixture of purple, gold, and red potatoes. My Fiance loved it. I still thought it was a bit rich. I think I will try whole milk next time maybe.
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