"I made this last week after harvesting over 50 scallions from my garden - and, it is really delicious. Tons of fresh flavor; and a perfect recipe for a summer soup. And, it is a great way to use up those garden vegetables. There is no heavy cream in this soup - the potatoes act like a natural thickener. Then, the Greek yogurt (sour cream or creme graiche) adds a little creaminess when served."

Original is 5 servings

Metric US

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Step by Step Method

Step 1

Base ... In a medium to large pot, add the butter and bring to medium heat. Then, add the onion, leeks, and a pinch of both salt and pepper; and saute, stirring often for 5-7 minutes until the vegetables are tender.

Step 2

Add the wine to deglaze the pot, cooking just a minute. Then, add the potatoes and broth, and simmer on medium low heat, another 5-7 minutes, until the potatoes are tender. To finish, add the scallions and chives (save a few chives for a garnish), and simmer another 2-3 minutes.

Step 3

Puree ... I use my stick or immersion blender right in the pot (off the heat of course). Or, working in batches, the soup can be blended in a blender or food processor until smooth and creamy. Finally, season again with salt and pepper; and, stir in lemon juice. Simmer 4-5 minutes to incorporate all the flavors.

Step 4

Serve and ENJOY! ... Top the soup with a lemon slice, a few chopped chives, Greek yogurt (sour creme or creme fraiche can be substituted); and, and 3-4 croutons. You can usually find fresh made croutons at local grocery stores these days. You can also served with toasted baguettes as well.