Weeknight Cooking

Cheesy Potato Soup With Peppered Scallions

December  1, 2021
5 Stars
Photo by Bette Blau. Prop Stylist: Brooke Deonarine. Food Stylist: Yossy Arefi.
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

Watch This Recipe
Cheesy Potato Soup With Peppered Scallions
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 4 to 6
Ingredients
  • For the soup:
  • 2 tablespoons unsalted butter
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 2 pounds russet potatoes (about 3-4 large ones), peeled and cubed
  • 3 cups whole milk
  • 3 cups vegetable stock or water
  • 2 teaspoons kosher salt, plus more to taste
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 1/2 cup sharp white cheddar cheese, shredded
  • 1/4 cup Parmesan cheese, shredded
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon cayenne
  • Crème fraîche, sour cream, or Greek yogurt, for serving
  • For the peppered scallion topping:
  • 2 tablespoons extra-virgin olive oil
  • 20 scallions (about 2 handfuls)
  • 8 tablespoons (1 stick) unsalted butter
  • 2 teaspoons lemon zest
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • Kosher salt, to taste
  • 1 tablespoon freshly ground black pepper
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

See what other Food52ers are saying.

  • Nayantara
    Nayantara
  • Rebecca Boyles
    Rebecca Boyles
  • QueenVictoria
    QueenVictoria
  • VincentJ
    VincentJ
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.

6 Reviews

Rebecca B. January 11, 2022
Comfort in a bowl. It was a big hit with the family.
 
Nayantara January 8, 2022
Tasted delicious but it was so thick, more like mashed potatoes. Is that what the texture is supposed to be?
 
QueenVictoria December 26, 2021
Loved it! Definitely a good centerpiece item for a group of friends!
 
VincentJ December 14, 2021
Fun to make with clear directions. My dad said this was "one of the best soups" he's ever had!
 
Flo December 9, 2021
Amazing!! The spice with the lemony scallions are mind blowing!!! Can't wait to make again!
 
Thurbaby December 2, 2021
Really, really good!
I swapped the russets for sweet potatoes, ended up a beautiful salmon color and the whole family happily ate it right up!