Spring Onion Potato Soup

overhead shot of soup surround by buttered bread on chopping board

5 from 3 votes

This Potato and Spring Onion Soup is ultra creamy and delicious. It's super easy to make and requires minimal ingredients!

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Lunch, Main Course, Starter

Cuisine: Universal

Servings:

Author: Chris Collins

Cost: £1.50 / $2

Equipment

Large Pot with Lid
Wooden Spoon
Hand Blender
Jug (for cream/stock)
Sharp Knife & Chopping Board
Cheese Grater
Ladle

Ingredients

3 small bunches Spring Onions (10.5oz/300g in total)
2lb / 1kg Russets/Maris Pipers, peeled & diced into chunks (weighed BEFORE peeling)
4-5 cups / 1-1.25 litre good quality Chicken Stock (can sub veg stock)
1 cup / 250ml Double / Heavy Cream, at room temp (save a few tbsp to serve)
1 cup / 100g Cheddar, grated (or to preference)
2 tbsp Butter
2 cloves of Garlic
2 pinches of Ground Nutmeg
Salt & Black Pepper, to taste

Instructions

Slice off the roots from the spring onions and discard. Finely slice the onions then place to one side, saving a few of the dark green slices for garnish.
Melt 2 tbsp butter in a large pot over medium heat then add onions and garlic. Fry until they start to soften and wilt down. Add in potatoes then pour in 4 cups / 1 litre stock.
Add 1/2 tsp salt and 1/4 tsp black pepper (or to taste, can always adjust after) and a couple of pinches of nutmeg. Give it a good stir then pop on the lid, lower heat to a gentle simmer and leave for around 30-35mins, or until the potatoes are very tender.
Scoop out a couple of potato chunks and place to one side for garnish. Blitz with a hand blender then pour in cream, making sure it's at room temp & the stock isn't bubbling hot or it may curdle. If the soup is too thick for your liking steadily add more stock until your preferred texture.
Taste test for seasoning and adjust accordingly. Potatoes suck up salt so you might need more than you think. Serve individual portions with a drizzle of cream, followed by a pinch of grated cheddar, topped with diced potato then finish with green onion slices. Enjoy!

Video

Notes

a) Serving Size - This will very comfortably feed 4 for a hearty dinner. 6 for more of a lunch scenario or starter.

b) What can I serve with this? - This is quite a hearty soup, but buttered bread is of course great. If you've got leftover rotisserie chicken it works really well shredded through the soup. If you wanna take things up a notch then crispy bacon is also welcomed as a topping!

c) Can I make this ahead of time? - Sure! Just allow to completely cool then tightly cover in the fridge (without toppings) for 2-3days (longer at your discretion). Reheat on a low heat on the stove or short blasts in the microwave, stirring as you go to ensure it doesn't split. If it does begin to split just blitz it again.

d) Can I freeze this? - You can, but just ensure the potato is completely smooth beforehand (it gets a grainy texture as it freezes). I also tend to leave the cream out and stir through upon reheating, just to avoid the soup splitting. To reheat just thaw in the fridge then follow above, stirring through room temp at the end.

e) Calories - based on sharing between 5 with no cheese.

Nutrition