Creamy Scallion-Potato Soup

THIS IS AS EASY-TO-MAKE AS A SOUP CAN EVER BE. Vary the richness by choice of dairy—from whole milk to heavy cream. The soup is quite filling and needs only a slice or two of bread to make a complete lunch.

Onions. I prefer sweet white onions; yellow onions tend to be a bit strong. For scallions (green onions), use only the white parts in the soup itself. But use some thin slices of the green parts as a garnish.

Potatoes. Select starchy potatoes such as russets (avoid red or white 'waxy' potatoes).

Total time about 45 minutes. Serves 4-5.

SHOPPING LIST:
	Onion Potatoes Chicken stock Cream Lemon juice
1	In a heavy pot, melt the butter, then cook over low heat—covered—until onions are softened (7-10 minutes)	2 tablespoons butter 1 small onion, chopped
2	Add, bring to boil, and cook over medium-low heat—covered—about 30 minutes	2-3 medium potatoes, peeled and diced 2-1/2 cups (20 oz) chicken stock
3	Cool the soup slightly, then purée in a blender or food processor (or use an immersion blender directly in the pot)
4	Return soup to the pot and stir in remaining ingredients	1-1/2 cups (12 oz) light cream or half-and-half Juice from 1/2 lemon (about 2 tablespoons) Salt and ground white (or black) pepper
Garnish servings with fresh chopped scallions or chives