Melt the butter on low heat. Chop the bottom 2 inches or so off of each scallion and dice them up. Saute them in the butter for 3 to 4 minutes. Scrub (leaves skins on) the potatoes and cube them (very small cubes). Saute them with the onions for 2 to 3 minutes. Add water and bring to a boil. Add 2 boullion cubes and simmer for 16 to 17 minutes. Add final boullion cube, rest of scallions (chopped) and milk. Bring to a low boil and stir continuously for 1 to 2 minutes. Add sour cream, continue stirring continously for another 2 minutes or so. If the soup seems to thick for your tastes add another cup of water after adding the sour cream. If you like you can add a small pinch of sea salt.

Number of Servings: 8