Spring Onion and Potato Soup
Diced yellow potatoes and spring onions, slow simmered in a creamy vegetable broth with sour cream and cheddar cheese.
- 2 tablespoons unsalted butter
- ½ cup yellow onions, small dice (¼ inch)
- ¼ cup celery, small dice (¼ inch)
- 3 each garlic cloves, thinly sliced
- ¼ cup all purpose flour
- 2 quarts vegetable stock
- 1 lb. Michigan yellow potatoes, large dice (1 inch)
- 1 tablespoon kosher salt
- 1 bay leaf
- 1 thyme sprig
- ½ cup heavy cream
- ½ cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup green onions (sliced)
- 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 to cool just slightly before serving. Enjoy!