Farm fresh and organic ingredients make this a soup to remember!
40 Minutes to Prepare and Cook
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (0g) | ||
Recipe Makes: 0 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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