Spring Onion And Potato Soup

Spring Onion And Potato Soup takes the humble spud to new heights, combining tender chunks with sweet, caramelized onions and a hint of freshness from the spring onions. Creamy and comforting, this soup is a perfect springtime treat that’ll become a new favorite in your kitchen.

Ready Time

45 mins

Yields

4 servings

Ingredients

2 large onions, chopped
2-3 spring onions, chopped
2-3 medium-sized potatoes, peeled and diced
2 cloves of garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken or vegetable broth
1 cup heavy cream or half-and-half (optional)
Fresh parsley or chives for garnish

Instructions

Melt the butter in a large pot over medium heat. Add the chopped onions and sauté until they’re softened and lightly caramelized, about 8-10 minutes.

Add the chopped spring onions and cook for an additional 2 minutes.

Add the minced garlic and cook for 1 minute, until fragrant. Add the diced potatoes, salt, and pepper.

Cook for 2-3 minutes, until the potatoes start to soften.

Sprinkle the flour over the potato mixture and cook for 1-2 minutes, stirring constantly. Gradually pour in the broth, whisking continuously to avoid lumps.

Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.

Use an immersion blender or a regular blender to puree the soup until smooth. If using heavy cream or half-and-half, stir it in just before serving.

Taste and adjust the seasoning as needed.

Ladle the soup into bowls and garnish with fresh parsley or chives. Serve hot and enjoy!