Potato and Spring Onion Soup

 

In lieu of St. Patrick’s day, tomorrow, I figured I would share this new recipe that I found on Saveur’s website. This soup is so easy to make, and is pretty easy on the waste line for being a potato soup! This light and classic take on two staples from Ireland is sure to be a hit in every household! I know this is two soup post in a row, but I couldn’t help my self to not post this recipe before St. Patty’s day!

 
 

Print Recipe

Potato and Spring Onion Soup

Yield: 4-6

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients:

  • 2 bunches spring onions (scallions), trimmed
  • 4 tbsp. sunflower or vegetable oil
  • 1 medium yellow onion, peeled and coarsely chopped
  • 3 russet potatoes, peeled and quartered
  • 4 cups chicken stock
  • Salt and freshly ground black pepper

Directions:

1. Cut scallions in half crosswise, dividing white and green parts. Coarsely chop white parts and set aside. Finely chop green parts and set aside separately.
 
2. Heat oil in a medium pot over medium heat. Add onions and chopped white parts of scallions and cook, stirring often with a wooden spoon, until soft, 8–10 minutes. Add potatoes and stock and season to taste with salt and pepper. Increase heat to medium-high and bring just to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are soft, 30–35 minutes.
 
3. Allow vegetables and stock to cool slightly; then, working in batches, purée them together in the jar of a blender or the work bowl of a food processor until very smooth. Return purée to pot and cook over medium heat until hot. Adjust seasonings. Garnish soup with reserved scallion greens.