Cheesy Potato Soup With Peppered Scallions Recipe on Food52 (2024)

Weeknight Cooking

by: Carolina Gelen

December1,2021

12 Ratings

Cheesy Potato Soup With Peppered Scallions Recipe on Food52 (1)

Prep time 15 minutes
Cook time 45 minutes
Serves 4 to 6

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Test Kitchen Notes

We can’t get enough of Food52 Resident Carolina Gelen’s rich, comforting soup, which features the humble potato simmered with herbs, aromatics, and lots of cheese. With the All-Clad FUSIONTEC™ 7-Quart Stock Pot and high-powered cordless immersion blender, this recipe steps up to the plate (or bowl) and makes cold-weather soup-making a cinch.

This recipe is shared in partnership with All-Clad, and was developed using their FUSIONTEC™ 7-Quart Stock Pot. —The Editors

Test Kitchen-Approved

What You'll Need

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Ingredients

For the soup:
2 tablespoonsunsalted butter
1 yellow onion, finely chopped
3 garlic cloves, minced
1 tablespoonall-purpose flour
2 poundsrusset potatoes (about 3-4 large ones), peeled and cubed
3 cupswhole milk
3 cupsvegetable stock or water
2 teaspoonskosher salt, plus more to taste
1 sprig fresh rosemary
3 sprigs fresh thyme
¹/₂ cupsharp white cheddar cheese, shredded
¹/₄ cupParmesan cheese, shredded
¹/₄ teaspoonsmoked paprika
¹/₂ teaspooncayenne
Crème fraîche, sour cream, or Greek yogurt, for serving

For the peppered scallion topping:
2 tablespoonsextra-virgin olive oil
20 scallions (about 2 handfuls)
8 tablespoons(1 stick) unsalted butter
2 teaspoonslemon zest
1 ¹/₂ tablespoonsfreshly squeezed lemon juice
Kosher salt, to taste
1 tablespoon freshly ground black pepper

Directions

Make the soup: Melt the butter in a stockpot set over medium heat. Sauté the onions until translucent, about 5 minutes. Add in the garlic and cook for 2 to 3 minutes, until fragrant. Sprinkle in the flour and cook, constantly stirring, for 2 to 3 minutes. Toss in the cubed potatoes and stir to combine with the flour and aromatics.
Add the whole milk, vegetable stock, salt, and herbs and simmer on medium-low heat for 25 to 30 minutes, or until the potatoes are cooked through and fork-tender.
While the soup is simmering, make the peppered scallions: On a plate or in a bowl, coat the scallions in the extra-virgin olive oil. Char the scallions on each side in a hot skillet set over medium-high heat, about 5 minutes total. Once charred, take the scallions off the heat, let cool, then roughly chop them. Toast the butter on medium heat in the skillet until browned and nutty, about 5 minutes. Return the chopped scallions back to the skillet and coat in the browned butter. Turn the heat down to low and add the lemon zest, lemon juice, and a pinch of salt to the pan. Sizzle for 2 more minutes. Turn the heat off and season with the black pepper.
Take the soup off the heat. Remove the herb stems and set aside about one quarter of the cooked potatoes. Sprinkle in the cheese, smoked paprika, cayenne, and more salt (to taste) to the soup. Blend the soup until smooth with an immersion blender. Add the reserved potatoes back into the blended soup to give it more texture.
Serve the soup in a bowl with a dollop of crème fraîche or sour cream on top, a pinch of cayenne (if you like a little extra heat), and a spoonful of the peppered scallion topping.

Tags:

Soup
American
Weeknight Cooking
Winter
Lunch
Dinner

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Recipe by: Carolina Gelen

carolinagelen.com

Carolina is a resident at Food52. She's also one of the hosts of Choose Your Own Recipe Adventure, our YouTube show where our Food52 readers pick the ingredients and techniques for a brand new recipe. Carolina recently immigrated to the U.S. from Transylvania, a place she spent most of her life. She continues to get inspired by the classic Romanian and Hungarian foods she was raised on, creating approachable, colorful, and fun recipes. For more cooking ideas and candid moments, check out her Instagram @carolinagelen.