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.

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!

Notes

Use high-quality onions and spring onions for the best flavor. If using vegetable broth, make sure it’s low-sodium to avoid an overly salty soup.

Don’t overmix the potato mixture when adding the flour, as it can create lumps.

When blending the soup, be careful not to splash any hot liquid. If desired, add some grated cheese or crispy bacon bits on top for extra flavor.

To make ahead, prepare the soup up to the point of pureeing, then refrigerate or freeze for later use.

Refrigerate or freeze leftovers for up to 3 days.

Nutrional Value

• Calories: 240
• Total Fat: 14g
• Saturated Fat: 9g
• Cholesterol: 40mg
• Sodium: 450mg
• Total Carbohydrates: 26g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 5g