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Scallion and Potato Soup

Marcus Nilsson
Serves 4 Hands-On Time: 10m Total Time: 30m

Ingredients

  • 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

Directions

  1. Melt the butter in a large saucepan over medium-low heat. Add the scallions and cook 1 minute.
  2. 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.
  3. Ladle the soup into individual bowls and sprinkle with the remaining pepper.
By Sara Quessenberry,  April 2007
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Quick Tip

Add flavor and texture by stirring in 1 cup frozen corn kernels during the last 5 minutes of cooking.

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.

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