Photo: Marcus Nilsson Photo by: Photo: Marcus Nilsson

Scallion and Potato Soup

Real Simple APRIL 2007

  • Yield: Makes 4 servings
  • Prep time:10 Minutes
  • Other:20 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 511
  • Calories from fat: 65%
  • Fat: 37g
  • Saturated fat: 23g
  • Cholesterol: 130mg
  • Sodium: 671mg
  • Carbohydrate: 36g
  • Fiber: 5g
  • Sugars: 3g
  • Protein: 8g

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Scallion and Potato Soup recipe