Potato Garlic Soup With Roasted Scallions

Recently I was browsing supermarket shelves for a good vegetable broth (making my own was not an option that day) and stumbled upon Superior Touch bouillon paste. Despite strong flavor, it gave my soup a little color which turned out a little darker than I expected. So if you can, you’d better use homemade bullion because it’s 100% foolproof.

Pro tip:

You can also bake garlic in foil with 1 tbsp of olive oil and salt at 400F/200C for 25 minutes. That makes a great ready to go garlic confit.

Serving size:

4 servings


  • 2 tbsp Butter
  • 10 leaves of Sage, chopped
  • 13 cloves of Garlic
  • 8 gold Potatoes
  • 40oz of Vegetable Broth
  • 6 Scallions
  • Salt
  • Olive Oil
  • 2 tbsp of Sour Cream

Nutritional value per serving:

  • 394 Calories
  • 14.4 g Fat
  • 115.1 g Carbs
  • 6.8 g Fiber
  • 5.3 g Sugar
  • 7.4 g Protein


Melt 2 tbsp of butter in a deep pan with ten chopped sage leaves and 13 crushed garlic cloves.

Cook until garlic is soft.

Cut eight gold potatoes and put them into the pan. Pour about 40oz of vegetable broth and simmer until potatoes are tender for 25-30 minutes.

Heat oven to 350F

Cut six scallions and halves, mix with olive oil, salt, and roast for 5-7 minutes.

When potatoes are ready, pour the mixture into a blender, add 2 tbsp of sour cream and purée.

If it looks too thick, add more broth.

Strain soup, pour into a plate and decorate with scallions.

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