Mrs. Coffey'S Potato Scallion Soup
Creamy potato and scallion soup with rich butter and chicken stock, perfect for comforting meals. Suitable for lunch or dinner, appealing to vegetable lovers and comfort food fans.
Ingredients
Instructions
- Slice the onions and dice the scallions.
- Peel the potatoes, leaving 20% of the skin on.
- Boil the potatoes with the onions until tender.
- Drain the potatoes and strain them.
- Mash the potatoes and add the butter, milk, salt, and pepper.
- Add chicken stock to achieve desired soup consistency.
Tips & Substitutions
For a richer flavor, consider using Yukon Gold potatoes instead of standard baking potatoes. If you want a creamier texture, you can substitute heavy cream for some of the milk. Fresh herbs like thyme or dill can add a nice touch. For a bit of heat, add a pinch of cayenne pepper. Remember to taste as you go, adjusting salt and pepper according to your preference.
Serving Suggestions
Serve this comforting potato scallion soup with crusty bread or garlic toast for a delightful meal. A sprinkle of crispy bacon or fresh herbs can elevate the presentation. It pairs beautifully with Quick Chicken Casserole for a hearty dinner. For a complete meal, consider adding a side salad or roasted vegetables.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring frequently to prevent sticking. If the soup thickens too much, add a splash of milk or chicken stock to achieve your desired consistency. Avoid reheating in the microwave to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Coffey'S Potato Scallion Soup contains roughly 2266 calories, with 27g protein, 258g carbohydrates, and 125g fat. It is an excellent source of potassium (106% of the Daily Value), vitamin C (102% of the Daily Value), and dietary fiber (74% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 523mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can easily make this soup vegan by substituting the butter with olive oil or vegan butter and using plant-based milk like almond or oat milk. Make sure to use vegetable broth instead of chicken stock for added flavor while keeping it vegan.
How can I make this soup thicker?
To thicken the soup, you can add a roux made from equal parts flour and butter, cooked until golden, or include a cornstarch slurry. Another option is to blend a portion of the soup using an immersion blender for a creamier consistency without additional thickeners.
What type of potatoes work best for this recipe?
Russet or Yukon Gold potatoes are ideal for this soup, as they create a creamy texture when mashed. Avoid waxy potatoes like red potatoes, as they retain too much moisture and can result in a watery soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).