Scallion And Potato Soup

• 1 tablespoon unsalted butter
• 18 scallions (white and light green parts), sliced
• 1 1/2 pounds new potatoes, cut into 1/2-inch chunks
• 1/2 cup dry white wine
• 1 1/2 cups heavy cream
• 1 1/2 cups low-sodium chicken or vegetable broth
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper

1. Melt the butter in a large saucepan over medium-low heat. Add the scallions and cook 1 minute. Add the potatoes, wine, cream, broth, salt, and 1/4 teaspoon of the pepper and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes. Ladle the soup into individual bowls and sprinkle with the remaining pepper.
2. Add flavor and texture by stirring in 1 cup frozen corn kernels during the last 5 minutes of cooking.

unsalted butter, scallions, new potatoes, white wine, heavy cream, chicken, kosher salt, black pepper

Taken from www.myrecipes.com/recipe/scallion-potato-soup (may not work)