Ingredients:

  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 bunches green onions, separated into whites/light greens and dark green tops
  • 3 cloves garlic, minced
  • 2 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes
  • 4 cups chicken broth
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp smoked paprika
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1/4 cup chopped fresh parsley

Instructions:

  1. Heat olive oil and butter over medium-high heat in a Dutch oven. Add the light-green stalks of the onions and cook undisturbed for 3-4 minutes until edges are charred. Stir in the white parts of the onions and minced garlic, sautéing for another 2 minutes until fragrant.
  2. Stir in the diced potatoes, smoked paprika, salt, and pepper until coated. Pour in the broth, bring to a boil, then reduce heat to low and simmer uncovered for 12-15 minutes until potatoes are fork-tender.
  3. Remove from heat. Use an immersion blender to pulse the soup until velvety. Stir in the heavy cream and lemon juice. Fold in the reserved dark green onion tops and parsley before serving.