Creamy Potato and Green Onion Soup

This creamy potato and green onion soup is a simple, cozy recipe that combines tender potatoes, mellow green onions, garlic, and a creamy base of coconut milk and shredded cheese. It’s velvety smooth, full of depth, and naturally vegetarian. It’s the perfect easy potato soup recipe for weeknights, chilly days, or anytime you need a comforting bowl of goodness. Ready in under an hour using just a few pantry staples, it’s a one-pot wonder you’ll make again and again.

Table of Contents

• A Happy Accident Turned Into the Best Potato Soup Recipe
• Why You’ll Want to Bookmark This Potato Soup Recipe
• What You’ll Need: Key Ingredients for Creamy Potato & Green Onion Soup
• Substitutions & Variations
• How to Make This Potato and Green Onion Soup
• How to Store, Reheat & Make Ahead
• Other Soup Recipes to Make this Season
• Final Thoughts

A Happy Accident Turned Into the Best Potato Soup Recipe

This recipe came to life thanks to a happy little mix-up at the farmers market. I thought I was grabbing leeks (a the base of so many classic soups like potato leek or French onion) but when I got home, I realized I had bought GIANT green onions instead. Rather than pivoting away from soup entirely, I leaned into it and started cooking. And wow, the results were better than I expected!

Green onions (also known as spring onions or scallions, depending on their size and maturity) bring a slightly sweet, mild onion flavor that pairs beautifully with the creamy texture of potatoes. After a few rounds of testing, adjusting the seasoning, tweaking the ratios, and balancing the richness — I landed on a version that’s perfectly smooth, flavorful, and just different enough to stand out.

Why You’ll Want to Bookmark This Potato Soup Recipe

As a lifestyle expert and recipe developer who’s spent years creating elevated yet approachable dishes for food brands and home cooks, I always aim to keep things simple, without sacrificing flavor. This soup is a reflection of that philosophy. Whether you’re new to cooking or a seasoned home chef, this recipe is:

• Tested to perfection – I made it multiple times to make sure the texture is silky, the flavor is balanced, and it reheats beautifully.
• Made with minimal, pantry-friendly ingredients – No need to hunt down fancy ingredients.
• Customizable for dietary needs – Naturally vegetarian and easy to make dairy-free or vegan.
• Loaded with comforting, savory flavor – Perfect for fall, winter, or whenever you need a cozy bowl.

If you’re someone who loves recipes that are warm, flavorful, and uncomplicated — you’re in the right place. My readers trust me for this exact kind of cooking: everyday recipes with a little twist that feels special.

What You’ll Need: Key Ingredients for Creamy Potato & Green Onion Soup

Here’s a quick breakdown of the core ingredients, with tips for choosing the best options:

• Olive oil – Use good-quality extra virgin olive oil to sauté the aromatics.
• Onion & garlic – The foundation of most great soups. Yellow or white onions work well here.
• Green onions – Look for larger spring onions or giant green onions for a richer, more developed flavor. You’ll use both the white and green parts.
• Potatoes – I recommend Yukon gold potatoes for their creamy texture and buttery flavor, but russet potatoes or red potatoes also work.
• Vegetable broth – Use a low-sodium version so you can control the seasoning.
• Coconut milk – This makes the soup creamy without any heavy cream. You won’t taste the coconut — it just adds richness.
• White wine vinegar – A splash balances the richness and brightens the overall flavor.
• Shredded cheese – Cheddar cheese or parmesan are my go-to’s for added depth. Use what you have!

Quick Tip

Grate cheese yourself from a block. Pre-shredded cheese contains anti-caking agents that don’t melt as smoothly.

Substitutions & Variations

Make this potato soup your own:

• Swap coconut milk with heavy cream, sour cream, or half-and-half for a more traditional creamy potato soup flavor.
• Make it vegan by omitting the cheese or using a plant-based shredded cheese.
• Add extra veggies like celery and carrots when adding to potatoes, or a handful of spinach at the end.
• Try it in the Instant Pot: Sauté onions and garlic on “Sauté,” then cook with potatoes and broth under high pressure for 8 minutes. Quick release, blend, and finish with coconut milk and cheese.

How to Make This Potato and Green Onion Soup

Ingredients:

• 2 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1½ cups chopped green onions (use both white and green parts)
• 1½ cups diced potatoes (Yukon gold or russet)
• 3 cups vegetable broth
• 1 can (398 ml) coconut milk
• 2 tsp white wine vinegar
• 1 cup shredded cheddar cheese or parmesan
• Salt and black pepper to taste

Step-by-Step Instructions:

1. Sauté the aromatics: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the onion and green onions. Sauté for 10 minutes until softened and fragrant.
2. Add garlic: Stir in minced garlic and cook for 2–3 more minutes.
3. Simmer the soup: Add chopped potatoes and vegetable broth. Bring to a simmer, cover, and cook for 30 minutes, until the potatoes are fork-tender.
4. Blend: Use an immersion blender to puree the soup until smooth. You can also transfer to a blender in batches.
5. Add creaminess: Stir in coconut milk and white wine vinegar. Return to medium-low heat and simmer for another 10 minutes.
6. Finish with cheese: Stir in shredded cheese until melted and incorporated. Season with salt and pepper to taste.
7. Serve: Top with extra green onions, croutons, or a drizzle of olive oil.

How to Store, Reheat & Make Ahead

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stove over low heat or in the microwave in 1-minute increments, stirring in between.
• Freeze in individual containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Make-ahead tip: You can prep the onion, green onions, and garlic the day before. You can even make the full soup (without cheese), freeze it, then reheat and stir in cheese before serving.

Other Soup Recipes to Make this Season

• Butternut Squash and Pear Soup
• Pumpkin and Lentil Soup
• Spiced Carrot and Ginger Soup
• Butternut Squash Soup with Coconut Milk
• Carrot and Celery Soup with Apples and Ginger
• A Lighter, Healthier Broccoli Cheddar Soup

Final Thoughts

This potato and green onion soup is proof that sometimes the best recipes come from unexpected ingredients and kitchen accidents. It’s creamy, comforting, and full of gentle onion flavor without being overpowering. Whether you’re looking for an easy weeknight dinner, something cozy for lunch, or a make-ahead soup that freezes well, this recipe is one to keep in your rotation.

My mission is to help you fall in love with cooking again — and this soup checks every box: affordable, seasonal, simple, and so satisfying.

If you make this recipe, I’d love to hear how it turned out! Leave a comment, tag me on social (find me on Instagram @may.eighty.five), or share your own variations.

Let’s keep cozy cooking simple — and always delicious.