Scallion and Potato Soup
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
- kosher salt and black pepper
Directions
- 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.
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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