Ingredients
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1 tablespoon Unsalted Butter
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18 Scallions
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1½ pounds new Potatoes
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½ cup dry White Wine
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1½ cups Heavy Cream
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1½ cups low-sodium Chicken broth
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Kosher Salt
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Black Pepper
Directions
Steps
|
1
Done
|
Melt the butter in a large saucepan over medium-low heat. Add the scallions and cook for 1 minute. |
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2
Done
|
Add the potatoes, wine, cream, broth, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil. |
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3
Done
|
Reduce heat and simmer until the potatoes are tender, about 15 minutes. Ladle the soup into individual bowls and sprinkle with pepper. |
