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.
Top Searches in Food & Recipes

- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.






