Description
This creamy and comforting Spring Onion Potato Soup combines tender potatoes and fragrant spring onions in a rich chicken stock base, finished with double cream and sharp cheddar cheese. Perfect for a hearty lunch or dinner, it is easy to make on the stovetop and can be garnished with crispy bacon, leftover chicken, or simply fresh green onion slices.
Ingredients
Scale
Vegetables
- 3 small bunches Spring Onions (10.5oz/300g in total), sliced, with some dark green parts reserved for garnish
- 2lb / 1kg Russets or Maris Piper potatoes, peeled and diced into chunks (weighed before peeling)
- 2 cloves Garlic, minced
Liquids and 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 tablespoons for serving)
- 2 tbsp Butter
Cheese and Seasonings
- 1 cup / 100g Cheddar cheese, grated (or to preference)
- 2 pinches Ground Nutmeg
- Salt, to taste (start with 1/2 tsp)
- Black Pepper, to taste (start with 1/4 tsp)
Instructions
- Prepare the Spring Onions: Slice off the roots from the spring onions and discard. Finely slice the onions and set aside, reserving some of the dark green slices for garnish later.
- Sauté Onions and Garlic: In a large pot, melt 2 tablespoons of butter over medium heat. Add the sliced onions and minced garlic, frying gently until they soften and wilt down, releasing their flavors.
- Add Potatoes and Stock: Add the peeled and diced potatoes to the pot. Pour in 4 cups (1 litre) of chicken stock, stirring to combine. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a couple of pinches of ground nutmeg.
- Simmer the Soup: Stir everything together well, then cover the pot with a lid and reduce the heat to a gentle simmer. Let it cook for 30 to 35 minutes, or until the potatoes are very tender and falling apart.
- Reserve Potato Chunks: Scoop out a few chunks of potato and set aside for garnish when serving.
- Blend the Soup: Use a hand blender to blitz the soup until smooth and creamy. Take care to blend while it’s hot but not boiling vigorously to avoid splashes.
- Add Cream and Adjust Texture: Stir in the room-temperature double cream. If the soup is too thick, gradually add more stock until you reach your desired consistency. Taste the soup and adjust seasoning with additional salt and pepper as needed, since potatoes absorb salt.
- Serve: Ladle soup into bowls. Drizzle with a little reserved cream, sprinkle with grated cheddar cheese, add the reserved potato chunks, and finish with fresh green onion slices for a bright garnish. Optionally, top with crispy bacon or shredded rotisserie chicken for added flavor and texture. Enjoy warm!
Notes
- Serving Size: This recipe comfortably feeds 4 for a hearty dinner or 6 as a lighter lunch or starter portion.
- What to Serve With: Best accompanied by buttered bread. Leftover rotisserie chicken shredded into the soup or crispy bacon as a topping add great richness and texture.
- Make Ahead: The soup can be made in advance. Allow it to cool completely, cover tightly, and refrigerate (without toppings) for 2-3 days. Reheat gently on the stovetop or in short microwave bursts, stirring to prevent splitting. If it starts to split, re-blend before serving.
- Freezing: The soup can be frozen if blended until completely smooth (avoid freezing with chunks, as potatoes can become grainy). Leave out the cream when freezing and stir it in upon reheating to reduce risk of curdling.
- Calories: Based on dividing the soup into 5 servings without cheese added.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg
