Creamy Potato and Spring Onion Soup

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Potatoes and onions are often used merely to support other flavours, but in this incredible creamy potato and spring onion soup, they’re allowed to shine in their own right – as they deserve to! This super creamy soup is hearty and comforting, with the mild, fresh flavour of spring onions and a super silky texture from the potatoes.

A bowlful of creamy potato and spring onion soup drizzled with cream.

Spring onions (also known as green onions, or scallions) have a milder flavour than regular onions, and the green part in particular tastes fresh and grassy. They bring an incredible flavour to this creamy potato soup!

And just in case you’re new to making homemade soup, know that it genuinely couldn’t be easier. It goes a bit like this:

Boil ingredients in veggie stock –> blend –> eat.

See how quickly we get to ‘eat’? Easy peasy.

❤️ Why You’ll Love This Recipe

  • This potato and onion soup is super simple to make, with only a handful of main ingredients.
  • It’s cheap and cheerful – potatoes are particularly budget-friendly, so you can get a hearty, nutritious meal on the table without breaking the bank.
  • The flavours are irresistible, with just a few humble ingredients really packing a punch.
  • Homemade soup always makes for the best leftovers the next day!
A spoon taking a scoop of a creamy potato and spring onion soup.

🥗 Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like olive oil, salt and pepper. See the printable recipe card below for detailed ingredient quantities.

Ingredients for creamy potato and spring onion soup laid out with text overlay.
  • potatoes – just an all-purpose baking potato, nothing fancy.
  • spring onions – the ones I used had super small bulbs on the white end, so I used 6. If your spring onions have larger, rounder bulbs, you won’t need as many.
  • garlic
  • sour cream (full fat)
  • vegetable stock (I used a stock cube, but liquid or jelly stock also work)
  • dried herbs (parsley and thyme)

Becca’s Top Tip

Always use full fat dairy products when adding to soup, as they are less likely to split than low fat versions.

🔪 Equipment

You’ll need some kind of blender to make this creamy soup.

I prefer to use a hand blender (immersion blender), rather than a countertop blender, since you don’t have to worry about pouring a hot saucepan of soup into the blender without making a mess or burning yourself (I am clumsy – it will happen).

Instead, just dunk the head of the hand blender right into your saucepan, and it will be smooth and creamy before you know it.

I’ve tried several types of immersion blender over the years, and honestly, I’ve never found the expensive ones any better than a standard, cheap model. This one on Amazon US / Amazon UK (affiliate links) looks perfect, comes at a great price, and has really impressive reviews.

A hand blender on a white background.

📋 Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Diced potatoes and spring onions in a saucepan.

Step 1: Chop the potatoes and spring onions, and sauté them briefly with some olive oil and garlic.

Diced potatoes, spring onions and vegetable stock in a saucepan.

Step 2: Add vegetable stock and dried herbs.

Cooked potatoes and onions in stock in a saucepan.

Step 3: Simmer until the potatoes are completely soft and starting to break down – you should be able to mash them with the back of the spoon.

Creamy potato and spring onion soup in a saucepan.

Step 4: Add some sour cream, and blend the soup using a hand blender until it is completely smooth and creamy.

Creamy potato and spring onion soup with chopped onions, cream and black pepper.

Step 5: Serve topped with more spring onions, sour cream, and plenty of black pepper.

Becca’s Top Tip

I find a little garnish goes a long way in taking a soup to the next level, especially if you’re serving it to guests. Not only does it look beautiful, but a few spring onions sprinkled on top also adds an extra bit of texture, and some more of that lovely fresh flavour.

💭 Recipe FAQs

What are the best potatoes to use for potato soup?

Choose an all-purpose potato, which will break down as it cooks and give a creamy soup. A floury baking potato is perfect.

Can I make this soup vegan?

Absolutely! The sour cream adds extra creaminess to the soup, but you can skip it altogether if you need to, or use a vegan cream alternative.

Can you eat all parts of a spring onion?

You definitely don’t have to eat only the white or only the green part of a spring onion – the whole length is edible (and delicious!). Just cut the root off the very end of the onion, and any limp-looking green parts, then chop the remainder.

Are spring onions the same as green onions?

Yes – spring onions, green onions, salad onions, and scallions are all the same thing.

Creamy potato and spring onion soup in a bowl topped with chopped scallions.
A bowlful of creamy potato and spring onion soup.

Creamy Potato and Spring Onion Soup

A super creamy potato and spring onion soup – so much hearty flavour from just a handful of ingredients!

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 1 vote
Print Pin Comment
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3 people
Calories: 250kcal
Author: Becca Heyes


  • 1 Tbsp olive oil
  • 90 g (~ 3 oz) spring onions (~ 6 small), chopped
  • 3 cloves garlic, minced
  • 750 g (~ 1 2/3 lb) potatoes (~ 3 medium potatoes), cut into 1 cm dice
  • 1 vegetable stock cube
  • 1 litre (~ 4 cups) water
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbsp full fat sour cream


  • Heat the oil in a large saucepan over a medium-low heat. Add the chopped spring onions and garlic, and cook for a couple of minutes, until fragrant. Add the diced potatoes and cook for a further 2 minutes.
  • Next add the vegetable stock cube and water (or use liquid stock, if you prefer), along with the dried herbs, and plenty of salt and pepper. Bring to a simmer, and cook for around 20 minutes, until the potatoes are completely soft. You should be able to easily squash them with the back of a spoon.
  • Remove the pan from the heat, and add the sour cream. Use a hand blender to blend the soup until it is completely smooth.
  • Add more salt and pepper to taste, if needed, and serve topped with more sour cream and spring onions, if desired.


Store any leftovers in an air-tight tub in the fridge for up to 3 days. Alternatively, you can freeze the soup in a freezer-safe tub for up to 3 months.
Microwave thoroughly to reheat, or reheat in a saucepan on the stovetop. Always reheat until piping hot.


Nutrition Facts
Creamy Potato and Spring Onion Soup
Amount Per Serving (1 portion)
Calories 250 Calories from Fat 65
% Daily Value*
Fat 7.2g11%
Saturated Fat 2.1g11%
Cholesterol 7mg2%
Sodium 803mg33%
Potassium 1123mg32%
Carbohydrates 50.2g17%
Fiber 7.7g31%
Sugar 6.6g7%
Protein 5.4g11%
Calcium 72mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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5 from 1 vote (1 rating without comment)

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  1. I love vegetables so much that it’s hard for me to pick a favorite! Potatoes are high on the list! Your soup is perfect for this weather – warming and comforting and so delicious!

  2. I love potatoes! It bothers me when people hate on them. They are definitely comfort food to me. I much prefer my potato soup a little chunky too!

  3. yes! i am obsessed with potatoes too! i love every. single. kind. this looks really amazing, another to add to my must try list!

  4. Thanks so much for dropping by today and for your sweet comment. I love potatoes too and I can never get enough. This soup is on my recipe list, thank you! Happy to be your newest follower on FB, Pinterest and GFC. Have a great weekend!