Potato, Scallion & Sour Cream Soup

Potato, Scallion & Sour Cream Soup



Prep Time: 15 Min

Cook Time: 35 Min

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1. In a large saucepot, begin melting the butter and EVOO over medium heat. Once bubbly and melted, add the pepper flakes and garlic. Stir often for 1 minute. Add the celery, onion, carrot, and whites / light greens of the scallions. Season with ½ Tsp. sea salt, stir, and cook 7 – 10 minutes.

 

1. Add the potatoes and another ½ Tsp. sea salt, stir, and continue cooking 5 minutes.

 

1. Add the vegetable stock and milk, increase heat to just over medium, and bring to a boil. Once boiling, add the vegeta, stir and let boil for 3 minutes. Reduce heat to medium low and simmer 15 – 20 minutes.

 

1. Using an immersion blender, blend until smooth and creamy. Stir in the sour cream, nutmeg, white pepper, dark green portions of the scallions (reserving some for garnish), parsley, and remaining sea salt. Taste and adjust salt if desired.

 

1. For service, fill bowl with desired amount of soup, drop a spoonful of sour cream into the center, and sprinkle over some reserved scallion tops. ENJOY!

                      Grocery List

• ¼ C Unsalted Butter
• 1 Tbsp. EVOO
• 2 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 1 C Carrots, chopped
• 3 Stalks Celery, sliced
• 1 Bunch Scallions, sliced

(whites and darks separated)

• 3 C Russet Potatoes, peeled & chopped
• 3 C Low Sodium Vegetable Stock
• 1 C 2% Milk
• ½ C + Full Fat Sour Cream
• Handful Fresh Parsley, chopped
• 1 ½ Tsp. Sea Salt
• 1 Tsp. Red Pepper Flakes
• 1 Tsp. Vegeta Seasoning
• ½ Tsp. Ground White Pepper
• Pinch Ground Nutmeg