Spring Onion and Potato Soup
Spring Onion and Potato Soup
Enjoy this creamy blend of onion and yellow potato soup topped with sour cream, cheddar cheese, and green onions.
Ingredients
- 2 Tablespoons Unsalted butter
- ½ Cup Yellow onions small dice (¼ inch)
- ¼ Cup Celery small dice (¼ inch)
- 3 Cloves Garlic thinly sliced
- ¼ Cup All purpose flour
- 2 Quarts Vegetable stock
- 1 Pound Alsum yellow potatoes large dice (1 inch)
- 1 Tablespoon Kosher salt
- 1 Serving Bay leaf
- 1 Serving Thyme sprig
- ½ Cup Heavy cream
- ½ Cup Sour cream
- 2 Cups Shredded cheddar cheese
- 1 Cup Green onions sliced
Instructions
- To prepare the soup, in a large heavy-bottomed pot, melt the butter over medium-high heat, and begin to sauté the onions. While stirring often, cook the onions for 2-3 minutes until they are translucent but no color.
- Add the celery, and garlic, continue to cook the vegetables for an additional 2-3 minutes all while trying to avoid any color.
- Add the flour and stir while cooking for about 1-2 minutes to cook out the raw flour taste.
- While stirring gradually pour in the vegetable stock, the flour should be incorporated into the stock and will begin to thicken slightly.
- Add the potatoes, salt, bay leaf, thyme, and heavy cream. Cook the soup, stirring occasionally at a simmer until the potatoes are tender (approximately 15-20 minutes).
- Remove from the heat and stir in the sour cream, cheddar cheese, and green onions.
- Allow cooling just slightly before serving. Enjoy!
Nutrition
Calories: 270kcalCarbohydrates: 22gProtein: 8gFat: 17gCholesterol: 55mgSodium: 740mgPotassium: 101mgFiber: 1gSugar: 2gVitamin C: 13.4mg