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Hearty Dinners/ Lunch/ Potato

Spring Onion Potato Soup

November 19, 2020 (Last Updated: October 26, 2022) by Chris Collins

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…

overhead shot of soup surround by buttered bread on chopping board

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).

6 step by step photos showing how to make spring onion potato soup

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).

3 step by step photos showing how to make creamy spring onion soup

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

Alrighty, let’s tuck into the full recipe for this spring onion soup shall we?!

soup in a white bowl on chopping board surrounded by bread garnished with cheese, potato and spring onion

How to make Spring Onion Soup (Full Recipe & Video)

overhead shot of soup surround by buttered bread on chopping board

Spring Onion Potato Soup

This Potato and Spring Onion Soup is ultra creamy and delicious. It's super easy to make and requires minimal ingredients!
5 from 2 votes
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Servings (click & slide): 5
Course: Dinner / Lunch / Main Course / Starter
Cuisine: Universal
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories per serving: 368kcal
Cost per serving: £1.50 / $2


  • Large Pot with Lid
  • Wooden Spoon
  • Hand Blender
  • Jug (for cream/stock)
  • Sharp Knife & Chopping Board
  • Cheese Grater
  • Ladle

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!


a) Serving Size - This will very comfortably feed 4 for a hearty dinner. 6 for more of a lunch scenario or starter.
b) What can I serve with this? - This is quite a hearty soup, but buttered bread is of course great. If you've got leftover rotisserie chicken it works really well shredded through the soup. If you wanna take things up a notch then crispy bacon is also welcomed as a topping!
c) Can I make this ahead of time? - Sure! Just allow to completely cool then tightly cover in the fridge (without toppings) for 2-3days (longer at your discretion). Reheat on a low heat on the stove or short blasts in the microwave, stirring as you go to ensure it doesn't split. If it does begin to split just blitz it again. 
d) Can I freeze this? - You can, but just ensure the potato is completely smooth beforehand (it gets a grainy texture as it freezes). I also tend to leave the cream out and stir through upon reheating, just to avoid the soup splitting. To reheat just thaw in the fridge then follow above, stirring through room temp at the end.
e) Calories - based on sharing between 5 with no cheese.

Your Private Notes:


Nutrition Facts
Spring Onion Potato Soup
Amount Per Serving
Calories 368 Calories from Fat 189
% Daily Value*
Fat 21.04g32%
Saturated Fat 12.989g65%
Polyunsaturated Fat 0.902g
Monounsaturated Fat 6.003g
Cholesterol 71mg24%
Sodium 65mg3%
Potassium 1053mg30%
Carbohydrates 41.43g14%
Fiber 6g24%
Sugar 4.3g5%
Protein 6.38g13%
Vitamin A 1397IU28%
Vitamin C 51.3mg62%
Calcium 103mg10%
Iron 2.55mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating


  • Reply
    January 25, 2023 at 9:35 pm

    5 stars
    I grew up eating this in Minnesota and was happy to find the recipe. The only change I made was to blend only half the soup for a chunkier texture. Thank you for posting this!

    • Reply
      Chris Collins
      January 26, 2023 at 9:25 am

      So great to hear, Stephanie! Thanks for the review 🙂 C.

  • Reply
    March 7, 2021 at 11:01 am

    5 stars
    So easy and delicious!