This Potato and Spring Onion Soup is ultra creamy and delicious. It’s super easy to make and requires minimal ingredients!
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)
Spring Onion Potato Soup
- Large Pot with Lid
- Wooden Spoon
- Hand Blender
- Jug (for cream/stock)
- Sharp Knife & Chopping Board
- Cheese Grater
Ingredients (check list):
- 3 small bunches Spring Onions (10.5oz/300g in total)
- 2lb / 1kg Russets/Maris Pipers, peeled & diced into chunks (weighed BEFORE peeling)
- 4-5 cups / 1-1.25 litre good quality Chicken Stock (can sub veg stock)
- 1 cup / 250ml Double / Heavy Cream, at room temp (save a few tbsp to serve)
- 1 cup / 100g Cheddar, grated (or to preference)
- 2 tbsp Butter
- 2 cloves of Garlic
- 2 pinches of Ground Nutmeg
- Salt & Black Pepper, to taste
- Slice off the roots from the spring onions and discard. Finely slice the onions then place to one side, saving a few of the dark green slices for garnish.
- Melt 2 tbsp butter in a large pot over medium heat then add onions and garlic. Fry until they start to soften and wilt down. Add in potatoes then pour in 4 cups / 1 litre stock.
- Add 1/2 tsp salt and 1/4 tsp black pepper (or to taste, can always adjust after) and a couple of pinches of nutmeg. Give it a good stir then pop on the lid, lower heat to a gentle simmer and leave for around 30-35mins, or until the potatoes are very tender.
- Scoop out a couple of potato chunks and place to one side for garnish. Blitz with a hand blender then pour in cream, making sure it's at room temp & the stock isn't bubbling hot or it may curdle. If the soup is too thick for your liking steadily add more stock until your preferred texture.
- Taste test for seasoning and adjust accordingly. Potatoes suck up salt so you might need more than you think. Serve individual portions with a drizzle of cream, followed by a pinch of grated cheddar, topped with diced potato then finish with green onion slices. Enjoy!
Quick 1 min demo!
Your Private Notes:
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