Scallion and Potato Soup

0704vegetable-soup
Photo by Marcus Nilsson
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 511 calories
    • Calories 65 calories from fat
    • Fat 37 g
    • Sat Fat 23 g
    • Cholesterol 130 mg
    • Sodium 671 mg
    • Protein 8 g
    • Carbohydrate 36 g
    • Sugar 3 g
    • Fiber 5 g

Ingredients

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

Directions

  1. Melt the butter in a large saucepan over medium-low heat. Add the scallions and cook for 1 minute.
  2. Add the potatoes, wine, cream, broth, 1 ¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.
  3. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
  4. Ladle the soup into individual bowls and sprinkle with ¼ teaspoon pepper.