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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1 tablespoon unsalted butter |
18 scallions (white and light green parts), sliced |
1 1/2 pounds new potatoes, cut into 1/2-inch chunks |
1/2 cup dry white wine |
1 1/2 cups heavy cream |
1 1/2 cups low-sodium chicken or vegetable broth |
1 1/4 teaspoons kosher salt |
1/2 teaspoon black pepper |
Directions:
1. Melt the butter in a large saucepan over medium-low heat. Add the scallions and cook 1 minute. Add the potatoes, wine, cream, broth, salt, and 1/4 teaspoon of the pepper and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes. Ladle the soup into individual bowls and sprinkle with the remaining pepper. Tip: Add flavor and texture by stirring in 1 cup frozen corn kernels during the last 5 minutes of cooking.
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