This simple springtime soup is a quick and delicious way to enjoy the fresh and vibrant flavor of green onions. Enjoy this one-pot creamy, vegetarian onion and potato soup in under an hour.
I happen to be a big fan of soup. You’ll find tons of recipes on the blog, from creamy cauliflower lentil soup to brothy enoki mushroom soup. But so far, this is my first spring-inspired soup recipe, and I couldn’t be more excited to share it with you.
Green onions, also sometimes called spring onions, are a sure sign that spring has arrived. Their vibrant aroma and flavor are so good that I often want to enjoy them as more than just a garnish. Soup is the perfect solution – we get all that amazing onion flavor in a creamy meal that’s satisfying and easy to make ahead.
Why You’ll Love This Recipe
- It celebrates the first bright flavors of spring by highlighting the onion in every bite.
- It’s creamy, delicious, and easy to make in one pot.
- You’ll only need simple, easy-to-find ingredients to make it.
Ingredients
Most of the ingredients for this spring onion soup are pantry staples you have on hand year-round. But I recommend checking out local or farmer’s markets for the freshest green onions possible.
- Butter
- Onion – I’d recommend white, yellow, or sweet onions.
- Green onions – They may also be sold as scallions or spring onions.
- Potatoes – Peel and dice them for quicker cooking and smooth blending.
- Vegetable stock
- Light cream – This may be called half and half as well.
- Salt & pepper
- Lemon juice
- Shredded Cheddar cheese
Instructions
To make your soup, you’ll need a blender, immersion or upright, and a pot. Melt the butter in the pot and add the green onions and diced onion. Cover the pan and let them simmer on low for 10 minutes or until softened.
Next, add the potatoes and vegetable stock and increase the heat to bring it to a boil. Then, return the heat to medium-low and cover the pan. Allow the soup to simmer for about 30 minutes or until the potatoes are very tender.
Remove the pan from the heat and use your immersion blender to puree the soup. If transferring to an upright blender, don’t overfill it. It can cause the liquid to splatter out, which is dangerous and messy. Puree in batches, then return to the pot.
Add the cream to the pureed soup with the salt and pepper to taste. Bring it back up to a boil and add the lemon juice.
Taste and adjust seasoning as necessary, then serve with a sprinkle of shredded cheddar cheese on top.
Storage Tips
Soup is great for meal prep. Store leftovers in the fridge and reheat them throughout the week for up to 5 days. It’s wonderful as lunch or a light dinner with a spring salad like my chickpea, avocado, and radish salad.
Since this does have cream, I don’t recommend freezing the finished soup because it can break when thawing. If you’d like to prep ahead, cook it through the pureeing step and then store the puree in the freezer. When you’re ready to finish, thaw and warm it up, then add the cream, seasoning, and lemon juice.
Enjoying this creamy green onion soup will be as easy as enjoying the first days of spring weather after a long winter. While you’re here, don’t forget to check out my other spring-time dinner recipes for more ideas on how to celebrate the season.
- Chicken and Snow Pea Stir Fry
- Creamy Chicken, Prosciutto, and Asparagus Pasta
- Artichoke Pesto Pasta
- Spinach and Feta Stuffed Chicken Breasts
Creamy Green Onion Soup
Recipe Video
Ingredients
- 2 tablespoons olive oil
- 1 small onion , chopped
- 1 ½ cups chopped green onions , plus more for garnish
- 1 ½ cups potatoes , peeled and chopped
- 2 ½ cups vegetable stock
- 1 ½ cups light coconut milk or light cream
- Salt and black pepper , to taste
- 2 tablespoons lemon juice
- 1 cup shredded white cheddar cheese , optional
Instructions
- Heat the olive oil in a pot and add the onion and green onions. Cover and cook for 10 minutes over low heat.
- Add the potatoes, stock, and bring to a boil. Cover and simmer for 30 minutes, until the potatoes are tender.
- Remove from heat and puree using an immersion blender until smooth or transfer to a blender that can process hot liquids and blend, then return the mixture back to the pot.
- Add the coconut milk and season with salt and black pepper. Bring to a boil and add the lemon juice.
- Serve in a bowl topped with shredded cheddar cheese and green onion slices.
1 Comment
Mimi Rippee
May 7, 2024 at 11:04 pmI love this! And I can say that I’ve never used green onions like this. Love the creamy potato addition.