Spring Onion and Potato Soup Recipe

Some recipes just feel like a warm hug. For me, this classic Spring Onion and Potato Soup is one of them. It’s the kind of dish that whispers of simpler times and full, happy bellies, much like a classic French-style potato and leek soup.

I can almost smell it now. The gentle sizzle of green onions in butter, the earthy steam from the potatoes. This soup takes me right back to my grandma’s kitchen on a blustery day. It was her answer to everything.

It’s a celebration of humble, honest ingredients. We’re talking about potatoes and spring onions, or scallions if that’s what you call them. It’s the essence of budget-friendly comfort food, making the most of beautiful spring produce.

Recipe Overview

• Cuisine: Classic Comfort
• Category: Soup
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6

The Story Behind This Classic Recipe

This soup is pure memory for me. My grandma grew both potatoes and green onions in her little backyard patch. When the spring onions were ready, this was always the first thing she’d make.

It wasn’t fancy. It was necessity and love cooked in one big pot. She’d serve it with thick slices of buttered bread for dipping. We’d sit at her Formica table, steam fogging the windows, and everything felt right in the world.

That’s the magic of this dish. It’s a timeless recipe born from gardens and thrift. It turns a few basic items into a meal that truly nourishes, body and soul.

What Makes This the *Traditional* Way

You won’t find truffle oil or fancy cream here. The traditional way is all about building flavor from the ground up. It’s a method that has worked for generations.

First, we cook the white parts of the onions slowly in butter. This isn’t a rush. We let them soften and sweeten. That fond, those little browned bits at the bottom of the pot, is pure gold.

Then, we use the potato starch to thicken the soup naturally. A quick mash at the end gives it body. The final, essential touch is a shower of the fresh green tops. Their bright, peppery flavor cuts through the richness perfectly, similar to how ginger enlivens a spiced carrot and sweet potato soup.

Recipe

Spring Onion and Potato Soup Recipe

Make Spring Onion and Potato Soup Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Olyvia Thompson

Prep: 15 min | Cook: 30 min | Total: 45 min

Serves: - 4 + bites

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The Classic Ingredients (No Fancy Stuff!)

• 3 tablespoons unsalted butter
• 2 large bunches spring onions or scallions (about 8-10 oz total)
• 3 cloves garlic, minced
• 2 pounds russet or Yukon Gold potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup whole milk or half-and-half
• Salt and black pepper to taste

How to Make It Just Like Grandma Did

1

Prep your onions. Slice the white and light green parts thin. Chop the dark green tops and set them aside for later.

2

Melt the butter in a large, heavy pot over medium heat. Add the sliced white/light green onions. Cook them slowly for about 8 minutes, until very soft. Add the garlic and cook for 1 more minute.

3

Add the diced potatoes and broth to the pot. Bring it to a boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes, until the potatoes are fork-tender.

4

Use a potato masher or the back of a wooden spoon to mash about half of the potatoes right in the pot. This will thicken the soup beautifully.

5

Stir in the milk or half-and-half. Warm it through but don’t let it boil. Now, season generously with salt and pepper. This is where you taste and make it yours.

6

Remove the pot from the heat. Stir in most of the reserved dark green onion tops. Ladle the soup into bowls and garnish with the remaining fresh greens.

Notes

Enjoy your homemade Spring Onion and Potato Soup Recipe!

Nutrition Information

A good source of Vitamin C from the spring onions and potatoes.:

Provides potassium and fiber from the potatoes.:

Using broth and milk adds protein and calcium.:

It’s a naturally satisfying meal that’s easy on the wallet.:

Did You Make This?

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The Classic Ingredients (No Fancy Stuff!)

Gathering these ingredients is a joy. Each one has a clear, simple job to do. Here’s what you’ll need to make this classic taste just right.

• 3 tablespoons unsalted butter
• 2 large bunches spring onions or scallions (about 8-10 oz total)
• 3 cloves garlic, minced
• 2 pounds russet or Yukon Gold potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup whole milk or half-and-half
• Salt and black pepper to taste

How to Make It Just Like Grandma Did

Follow these steps and your kitchen will smell like a happy memory. I promise it’s easier than you think.

1. Prep your onions. Slice the white and light green parts thin. Chop the dark green tops and set them aside for later.
2. Melt the butter in a large, heavy pot over medium heat. Add the sliced white/light green onions. Cook them slowly for about 8 minutes, until very soft. Add the garlic and cook for 1 more minute.
3. Add the diced potatoes and broth to the pot. Bring it to a boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes, until the potatoes are fork-tender.
4. Use a potato masher or the back of a wooden spoon to mash about half of the potatoes right in the pot. This will thicken the soup beautifully.
5. Stir in the milk or half-and-half. Warm it through but don’t let it boil. Now, season generously with salt and pepper. This is where you taste and make it yours.
6. Remove the pot from the heat. Stir in most of the reserved dark green onion tops. Ladle the soup into bowls and garnish with the remaining fresh greens.

My Tips for Perfecting This Classic

A couple of small tricks can make a big difference. They’re the little things my grandma always did.

First, don’t skip the slow cook on the onions. Letting them truly soften in the butter builds a sweet, deep base that you can’t get any other way. Patience is your secret ingredient.

Second, save those green tops! Adding them at the very end keeps their vibrant color and fresh bite. They’re not just a garnish; they’re a vital flavor layer that makes the soup sing.

How to Store and Enjoy Later

This soup is wonderful for make-ahead meals. Let it cool completely, then store it in a sealed container in the fridge. It will keep well for 3-4 days.

The soup will thicken as it sits. Just add a splash of broth or milk when you reheat it to get the perfect consistency again. I don’t recommend freezing it, as the dairy can separate.

My favorite way to enjoy leftovers? Pour it into a mug the next day. It’s the coziest lunch break you could ask for.

Nutrition Notes

This is honest food, and it provides honest nourishment. Here’s a simple look at what’s in a serving.

• A good source of Vitamin C from the spring onions and potatoes.
• Provides potassium and fiber from the potatoes.
• Using broth and milk adds protein and calcium.
• It’s a naturally satisfying meal that’s easy on the wallet.

Your Questions About This Classic Recipe

Here are answers to a few common questions I get about this family favorite.

Can I use regular onions instead of spring onions?

You can, but you’ll lose that special spring flavor. Use one yellow onion, finely chopped. You’ll miss the fresh green tops, so try a garnish of chives or parsley to add that fresh, green finish.

What’s the best potato to use for this soup?

I love Yukon Golds for their buttery flavor and creamy texture. Russets are a classic choice and will give you a fluffier, starchier thickener. Both work beautifully, so use what you have.

My soup is too thin. How can I thicken it?

Just let it simmer for a few more minutes uncovered. The steam will escape and the soup will reduce and thicken. You can also mash a few more of the potatoes right in the pot.

I hope this recipe finds a place in your kitchen rotation. It’s a bowl of pure comfort that asks for so little and gives back so much. If you’re looking for a richer, heartier potato soup, you might enjoy a decadent shrimp and bacon potato soup for a special treat.

It’s a reminder that the best meals often come from the simplest ingredients. They’re made with a bit of time and a whole lot of heart.

I’d love to hear if this soup brings back memories for you, or becomes a new favorite in your home. Please let me know how it turns out in the comments below, and don’t forget to give it a rating!