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Spring Onion and Potato Soup

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Print Recipe
Potato Type: Yellow
Cuisine: American
Prep Method: Boiled

Dish

SoupMain Dish

Prep Time

15 Mins

Cook Time

30 Mins

Serving

Serves 10

Ingredients

  • 2 tablespoons (30g) Unsalted Butter
  • ½ cup (70g) Yellow Onions, small dice (¼ inch)
  • ¼ cup (35g) Celery, small dice (¼ inch)
  • 3 each (15g) Garlic Cloves, thinly sliced
  • ¼ cup (34g) All Purpose Flour
  • 2 quarts (~2 liters) Vegetable Stock
  • 1 lb. (454g) Yellow Potatoes, large dice (1 inch)
  • 1 tablespoon (3g) Kosher Salt
  • 1 each serving Bay Leaf
  • 1 each serving Thyme Sprig
  • ½ cup Heavy Cream
  • ½ cup Sour Cream
  • 2 cups (160g) Shredded Cheddar Cheese
  • 1 cup (100g) Green Onions (sliced)

Preparation

1. 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.
2. Add the celery, and garlic, continue to cook the vegetables for an additional 2-3 minutes all while trying to avoid any color.
3. Add the flour and stir while cooking for about 1-2 minutes to cook out the raw flour taste.
4. While stirring gradually pour in the vegetable stock, the flour should be incorporated into the stock and will begin to thicken slightly.
5. 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).
6. Remove from the heat and stir in the sour cream, cheddar cheese, and green onions.
7. Allow cooling just slightly before serving. Enjoy!

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Nutrition Facts Per Serving

Calories

270

Fat

17g

Sodium

740mg

Cholesterol

55g

Vitamin C

13.4mg

Carbohydrates

22g

Fiber

1g

Protein

8g

Potassium

101mg

Sugar

2g

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