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Scallion and Potato Soup

Scallion and Potato Soup
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2007

Nutritional Information

  • Per Serving
  • Calories 511Calories From Fat 65%
  • Fat 37g
  • Sat Fat 23g
  • Cholesterol 130mg
  • Sodium 671mg
  • Carbohydrate 36g
  • Fiber 5g
  • Sugar 3g
  • Protein 8g
What does this mean? See Nutrition 101 .

Quick Tip

The soup can be refrigerated for up to 1 day or frozen for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.