scallions (white and light green parts), sliced
new potatoes, cut into 1/2-inch chunks
dry white wine
low-sodium chicken or vegetable broth
kosher salt and black pepper
- Melt the butter in a large saucepan over medium-low heat. Add the scallions and cook for 1 minute.
- Add the potatoes, wine, cream, broth, 1 ¼ teaspoons salt, and ¼ teaspoon 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 ¼ teaspoon pepper.