This soup is incredibly hearty, which means it’s perfect for dinner. It’s also light enough for smaller portions served at lunch or even as a starter. It’s also relatively quick to make too! Follow me…
Potato and Spring Onion Soup
This is very similar to the classic leek and potato soup, but instead champions the glorious spring onion. Spring onions and leek have a fairly similar flavour profile so it works really nicely. For a simple spring onion soup here’s what you’ll need:
Spring Onion Soup Ingredients
Spring Onions – You’ll need around 3 small bunches. Seems a lot, but they’ll wilt down and the flavour mellows out. Potato – Any floury potato like a Russet/Maris Piper works great. Peeled & diced into chunks. Butter – Adds to the richness of the soup and allows you to fry the onions. Garlic – Where there’s butter there’s gotta be garlic. Plus onion & garlic is a match made in heaven! Stock – I use chicken stock, but you can also use veg stock. In all cases aim for a good quality stock. Cream – Double/heavy cream and make sure it’s at room temp, just to reduce the chance of it curdling.
Alongside the above, I like to add a couple of pinches of ground nutmeg. This adds a gorgeous subtle kick of spice and blends beautifully with the onion flavour. Process shots: melt butter (photo 1), add spring onion & garlic (photo 2), fry until soft (photo 3), add potatoes (photo 4), pour in stock and season (photo 5), simmer until the potatoes are knife tender (photo 6).
Creamy Spring Onion Soup
Once you’ve simmered the soup, scoop out a couple of potatoes and leave for garnish. From there it’s just a case of blitzing until smooth and stirring through cream.
Can I use a blender?
You can, just ensure you let the soup cool slightly first. I also recommend only filling it half way and taking off the cap and resting over a tea towel, just so the steam doesn’t get trapped and crack the blender. Also just check the temp suggestions of your blender 🙂
Can I make this ahead of time?
Yup! Just tightly cover in the fridge for 2-3days (longer at your discretion).
Can I freeze leftovers?
Yes, I just recommend leaving out the cream until reheating to ensure it doesn’t split. Process shots: scoop out a few potatoes (photo 1), blend (photo 2), stir through cream (photo 3).
Serving Spring Onion Soup
To garnish I recommend drizzling extra cream then sprinkling with cheddar, potato chunks and spring onion slices. Don’t forget the cheddar, it takes this soup to new heights!! This is a pretty hearty soup, but buttered bread is of course welcomed. I’ve stirred leftover rotisserie chicken through this soup before which works perfectly. Crispy bacon on top also goes great! For more similar recipes check out these beauties:
Delicious Soup Recipes
Roasted Vegetable Soup Roasted Carrot Soup Roasted Butternut Squash Soup Roasted Tomato Soup Loaded Baked Potato Soup Broccoli Cheddar Soup
Alrighty, let’s tuck into the full recipe for this spring onion soup shall we?!
How to make Spring Onion Soup (Full Recipe & Video)
If you loved this Spring Onion Soup Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!
