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Potato and Spring Onion Soup – Pacific Coast Farmers' Market Association

Potato and Spring Onion Soup

Printable version of this recipe.


4 tablespoons sunflower or vegetable oil
1 medium yellow onion (peeled, coarsley chopped)
1 medium yellow onion (peeled, coarsley chopped)
3 russet potatoes (peeled, quartered)
4 cups vegetable broth
salt and pepper
2 bunches scallions or spring onions


Cut scallions in half crosswise, dividing white and green parts. Coarsely chop white parts and set aside. Finely chop green parts and set aside separately.

Heat oil in a medium pot over medium heat. Add onions and chopped white parts of scallions and cook, stirring often with a wooden spoon, until soft, 15-20 minutes. Add potatoes and stock and season to taste with salt and pepper. Increase heat to medium-high and bring just to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are soft, 30–35 minutes.

Allow vegetables and stock to cool slightly; then, working in batches, purée them together in the jar of a blender or the work bowl of a food processor until very smooth. Return purée to pot and cook over medium heat until hot. Adjust the consistency of the soup by adding stock or plain water. Season to taste.

Source adapted by PCFMA


4 to 6

Type of Dish

Soups and stews