Creamy Potato Soup with Peppered Scallions - Carolina Gelen
Ingredients
- 2 tablespoons unsalted butter
- 2 shallots
finely chopped
- 3 garlic cloves
minced
- 1 tablespoon all-purpose flour
- 2 pounds russet potatoes
peeled and cubed, about 3-4 large ones
- 3 cups whole milk
- 3 cups vegetable stock or water
- plus more to taste2 teaspoons kosher salt
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 1/2 cup sharp white cheddar cheese
shredded
- 1/4 cup Parmesan cheese
shredded
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon cayenne
- Crème fraîche
sour cream, or Greek yogurt, for serving
- 2 tablespoons extra-virgin olive oil
- 20 scallions
about 2 handfuls
- 8 tablespoons unsalted butter
1 stick
- 2 teaspoons lemon zest
- 1 1/2 tablespoons freshly squeezed lemon juice
- to tasteKosher salt
- 1 tablespoon freshly ground black pepper
Directions
- 1
Make the soup: Melt the butter in a stockpot set over medium heat. Sauté the shallots until translucent, about 5 minutes. Add in the garlic and cook for 2 to 3 minutes, until fragrant. Sprinkle in the flour and cook, constantly stirring, for 2 to 3 minutes. Toss in the cubed potatoes and stir to combine with the flour and aromatics.
- 2
Add the whole milk, vegetable stock, salt, and herbs and simmer on medium-low heat for 25 to 30 minutes, or until the potatoes are cooked through and fork-tender.
- 3
While the soup is simmering, make the peppered scallions: On a plate or in a bowl, coat the scallions in the extra-virgin olive oil. Char the scallions on each side in a hot skillet set over medium-high heat, about 5 minutes total. Once charred, take the scallions off the heat, let cool, then roughly chop them. Toast the butter on medium heat in the skillet until browned and nutty, about 5 minutes. Return the chopped scallions back to the skillet and coat in the browned butter. Turn the heat down to low and add the lemon zest, lemon juice, and a pinch of salt to the pan. Sizzle for 2 more minutes. Turn the heat off and season with the black pepper.
- 4
Take the soup off the heat. Remove the herb stems and set aside about one quarter of the cooked potatoes. Sprinkle in the cheese, smoked paprika, cayenne, and more salt (to taste) to the soup. Blend the soup until smooth with an immersion blender. Add the reserved potatoes back into the blended soup to give it more texture.
- 5
Serve the soup in a bowl with a dollop of crème fraîche or sour cream on top, a pinch of cayenne (if you like a little extra heat), and a spoonful of the peppered scallion topping.
Creamy Potato Soup with Peppered Scallions - Carolina Gelen
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Based on 16 ratings
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About this Recipe
Craving a bowl of pure comfort that truly satisfies? This Creamy Potato Soup with Peppered Scallions isn't just a meal; it's a hug in a bowl, elevated by a vibrant, peppery topping that makes every spoonful exciting. This rich, filling dish is designed to satisfy your deepest food cravings.
What makes this potato soup stand out is its incredible richness, built on a foundation of russet potatoes, whole milk, and a flavorful duo of sharp white cheddar and Parmesan cheese, thickened perfectly with a touch of all-purpose flour. The unexpected burst of bright, peppered scallions perfectly cuts through the creaminess, ensuring a delightful balance of flavors and textures.
Prepare for a deeply satisfying experience with a soup that's both hearty and incredibly smooth. You'll taste the savory depth from finely chopped shallots and minced garlic, along with the aromatic warmth of fresh rosemary and thyme. A subtle hint of smoked paprika and cayenne adds intriguing complexity without overwhelming the palate. The rich, velvety texture of the soup is beautifully contrasted by the fresh, zesty bite of scallions seasoned with lemon zest, lemon juice, and a generous grind of black pepper, transforming a classic comfort food into something truly special.
While this recipe shines as is, you can adjust the cheese varieties to suit your preference; perhaps a smoky gouda or a melty fontina. For those looking for a different aromatic base, a bay leaf could be added alongside the rosemary and thyme. If you're out of scallions, finely chopped chives would offer a milder, yet still fresh, alternative for the topping.
Serve this indulgent soup as a warming main course on a chilly evening, or as a luxurious starter for a special meal. Don't forget the dollop of crème fraîche, sour cream, or Greek yogurt and a generous sprinkling of those bright, peppered scallions for the ultimate finishing touch.