Cheesy Potato Soup with Peppered Scallions | Food52 + All-Clad

Carolina Gelen’s Cheesy Potato Soup with Peppered Scallions upgrades the humble potato into a rich, cheesy soup worthy of any occasion (or a very exciting weeknight dinner). Herbs, potatoes, sharp cheddar, and paprika come together in a silky puree—finish with lemony peppered scallions and a dollop of something tangy (we love creme fraiche or sour cream here) for the cheesy soup of our dreams. This video is made in partnership with All-Clad. GET THE RECIPE ►► https://f52.co/3FVSsH0

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 of rosemary
3 sprigs of thyme
½ packed cup sharp white cheddar cheese, shredded
¼ cup Parmesan cheese, shredded
¼ teaspoon smoked paprika
½ teaspoon cayenne
Creme fraiche, sour cream, or Greek yogurt, for serving

For the peppered scallion topping:
3 tablespoons extra-virgin olive oil, divided
20 scallions (about 2 handfuls)
6 tablespoons unsalted butter
2 teaspoons lemon zest
1½ tablespoons freshly squeezed lemon juice
Kosher salt, to taste
1 tablespoon freshly ground black pepper

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