This is from Real Simple's April 2007 issue. The little note suggests adding corn at the end of cooking, so we did that.
We also subbed half and half for the heavy cream, and I ran out of small potatoes so we had to use one of the Yukon Golds that I was going to use later this week (so now I have to go to the store again, grr). We liked this soup, although it took longer to cook than we anticipated. It was simple and good. We would make it again.
Scallion and Potato Soup
Real Simple, 4/07
1 tablespoon unsalted butter
18 scallions (white and light green parts), sliced
1 1/2 pounds new potatoes, cut into 1/2-inch chunks
1/2 cup dry white wine
1 1/2 cups heavy cream
1 1/2 cups low-sodium chicken or vegetable broth
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
Melt the butter in a large saucepan over medium-low heat. Add the scallions and cook 1 minute. Add the potatoes, wine, cream, broth, salt, and 1/4 teaspoon of the pepper and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes. Ladle the soup into individual bowls and sprinkle with the remaining pepper.
Tip: Add flavor and texture by stirring in 1 cup frozen corn kernels during the last 5 minutes of cooking.
Yield: 4 servings