Instarecipe: 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 up on 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.


  • 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


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 the 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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