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


  • 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


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.