Creamy Potato and Spring Onion Soup

Potatoes and onions are often used merely to support other flavours, but in this incredible creamy potato and spring onion soup, they’re allowed to shine in their own right – as they deserve to! This super creamy soup is hearty and comforting, with the mild, fresh flavour of spring onions and a super silky texture from the potatoes.

Spring onions (also known as green onions, or scallions) have a milder flavour than regular onions, and the green part in particular tastes fresh and grassy. They bring an incredible flavour to this creamy potato soup!

And just in case you’re new to making homemade soup, know that it genuinely couldn’t be easier. It goes a bit like this:

Boil ingredients in veggie stock –> blend –> eat.

See how quickly we get to ‘eat’? Easy peasy.

❤️ Why You’ll Love This Recipe

• This potato and onion soup is super simple to make, with only a handful of main ingredients.
• It’s cheap and cheerful – potatoes are particularly budget-friendly, so you can get a hearty, nutritious meal on the table without breaking the bank.
• The flavours are irresistible, with just a few humble ingredients really packing a punch.
• Homemade soup always makes for the best leftovers the next day!

🥗 Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like olive oil, salt and pepper. See the printable recipe card below for detailed ingredient quantities.

• potatoes – just an all-purpose baking potato, nothing fancy.
• spring onions – the ones I used had super small bulbs on the white end, so I used 6. If your spring onions have larger, rounder bulbs, you won’t need as many.
• garlic
• sour cream (full fat)
• vegetable stock (I used a stock cube, but liquid or jelly stock also work)
• dried herbs (parsley and thyme)

Becca’s Top Tip

Always use full fat dairy products when adding to soup, as they are less likely to split than low fat versions.

🔪 Equipment

You’ll need some kind of blender to make this creamy soup.

I prefer to use a hand blender (immersion blender), rather than a countertop blender, since you don’t have to worry about pouring a hot saucepan of soup into the blender without making a mess or burning yourself (I am clumsy – it will happen).

Instead, just dunk the head of the hand blender right into your saucepan, and it will be smooth and creamy before you know it.

I’ve tried several types of immersion blender over the years, and honestly, I’ve never found the expensive ones any better than a standard, cheap model. This one on Amazon US / Amazon UK (affiliate links) looks perfect, comes at a great price, and has really impressive reviews.

📋 Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Chop the potatoes and spring onions, and sauté them briefly with some olive oil and garlic.

Step 2: Add vegetable stock and dried herbs.

Step 3: Simmer until the potatoes are completely soft and starting to break down – you should be able to mash them with the back of the spoon.

Step 4: Add some sour cream, and blend the soup using a hand blender until it is completely smooth and creamy.

Step 5: Serve topped with more spring onions, sour cream, and plenty of black pepper.

Becca’s Top Tip

I find a little garnish goes a long way in taking a soup to the next level, especially if you’re serving it to guests. Not only does it look beautiful, but a few spring onions sprinkled on top also adds an extra bit of texture, and some more of that lovely fresh flavour.

💭 Recipe FAQs