Charred Scallion Potato Soup
lunch / soups
A loaded potato soup that uses tons of scallions to boost the flavor and is topped with more charred scallions for the perfect bite!
Over the weekend, I went to this new bakery/ lunch spot in my area I had never been to before. They are known for their amazing fresh baked bread and pastries as well as their soup and sandwiches of the day. My husband and I split the sandwich and soup (as well as ordering a ton of pastries) and the soup was honestly out of this world. It was a potato scallion soup! It seemed so simple but the flavor it packed was so much better than plain potato soup.
I spent last week trying to recreate it, as well as adding some things I thought would maybe elevate it even more. So I came up with this Charred Scallion Potato Soup! It uses so many scallions, which pair perfectly with potatoes. I use the whites to get caramelized, the green tops are mixed into the soup, and the best part I think is charring some of the tops in butter. This is the base of the soup, as well as the most delicious topping to serve with the soup! It gives it a little smokiness and an extra crunch. I was hooked and I know you will be too.
Here are the Ingredients for this Veggie-Packed Pastina:
Vegetables - Russet Potatoes, Scallions, Yellow Onion, Shallots, Leeks, Garlic,
Seasonings - Salt, Pepper
Pantry - Broth, Olive Oil
Dairy - Butter, White Cheddar Cheese, Milk, Half & Half
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Charred Scallion Potato Soup
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 small yellow onion, diced
- 2 shallots, diced
- 1 leek, whites sliced thin
- 10 scallion stalks
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic
- 1 tsp salt
- 1 tsp pepper
- 5 cups broth
- 1 cup milk
- 1/2 cup half & half or cream
- 1 cup white cheddar cheese, shredded
Instructions
- Cut the top greens off the scallions. Diced the white parts of the scallion and set aside. Dice half the top greens and set the other longer stalks aside.
- Heat the olive oil and butter in the soup pot. Once melted and slightly hot, add the long stems of the scallions. Cook until they are charred, about 5 minutes. Then remove from the pot for later.
- In the same butter and oil, add the whites of the scallions, the onions, shallots, and leeks. Cook on low until they are softened and starting to caramelize. Add in the minced or grated garlic and cook until fragrant. Add in the salt, pepper and potatoes. Cook for another 5 minutes covered. Pour in the broth, cover and simmer for about 20-25 minutes, until potatoes are soft and can be pierced easily with a fork.
- Remove about 1 cup of the potatoes from the soup and let them cool slightly. Blend the rest of the soup with an immersion blender or in a high powered blender. Add in the milk, half & half, cheese, and diced green tops of the scallions. Season with more salt and pepper as desired. Give the reserved potatoes a quick chop to get smaller pieces and add them back into the pot.
- Serve with the charred scallion tops, cracked black pepper and enjoy!
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