Description
A creamy and comforting Spring Onion Potato Soup made with tender russet potatoes, fresh spring onions, and rich double cream, blended to a smooth texture and topped with cheddar cheese and garnish for a hearty meal perfect for any season.
Ingredients
Scale
Vegetables
- 3 small bunches Spring Onions (10.5oz / 300g total)
- 2lb / 1kg Russets/Maris Pipers, peeled & diced into chunks (weighed BEFORE peeling)
- 2 cloves Garlic
Liquids & Dairy
- 4-5 cups / 1-1.25 litre good quality Chicken Stock (can substitute vegetable stock)
- 1 cup / 250ml Double / Heavy Cream, at room temperature (save a few tbsp to serve)
- 1 cup / 100g Cheddar, grated (or to preference)
Fats & Seasonings
- 2 tbsp Butter
- 2 pinches Ground Nutmeg
- Salt, to taste (around 1/2 tsp initially)
- Black Pepper, to taste (around 1/4 tsp initially)
Instructions
- Prepare the Spring Onions: Slice off the roots from the spring onions and discard. Finely slice the white and light green parts and set aside, reserving a few of the dark green slices for garnish later.
- Sauté Onions and Garlic: In a large pot, melt 2 tbsp butter over medium heat. Add the sliced spring onions and minced garlic, frying gently until they start to soften and wilt down.
- Add Potatoes and Stock: Add the peeled and diced potatoes to the pot. Pour in 4 cups (1 litre) of chicken stock. Season with 1/2 tsp salt, 1/4 tsp black pepper, and a couple of pinches of ground nutmeg. Stir well to combine.
- Simmer the Soup: Cover the pot with a lid, reduce heat to a gentle simmer, and cook for 30-35 minutes or until the potatoes are very tender.
- Set Aside Garnishes: Remove a few chunks of cooked potato and set aside for garnish.
- Blend the Soup: Using a hand blender, carefully blend the soup until smooth. Ensure the soup isn’t boiling hot to prevent splashes.
- Add Cream: Pour in the room temperature double cream slowly, stirring gently. Adjust texture with additional stock if the soup is too thick.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve individual portions topped with a drizzle of cream, a pinch of grated cheddar, the reserved potato chunks, and sliced green onions for garnish. Enjoy!
Notes
- Serving Size: This recipe comfortably feeds 4 for a hearty dinner or 6 for a lighter lunch or starter.
- Serving Suggestions: Pairs well with buttered bread. Add shredded leftover rotisserie chicken or crispy bacon as a topping for extra flavor.
- Make-Ahead: Cool completely, cover tightly, and refrigerate without toppings for 2-3 days. Reheat gently on the stove or in the microwave, stirring frequently to prevent splitting.
- Freezing: Freeze only after blending smooth without cream to avoid grainy texture. Store cream separately and add upon reheating. Thaw refrigerated soup before reheating slowly.
- Calories: Estimated calories provided per serving below are based on 5 servings and without cheese topping.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
