New Potato and Spring onion Soup

• 3 tablespoons unsalted butter
• 4 spring onions, white and green parts, sliced
• 2 cups (1/2-inch) diced red new potatoes
• 6 cups chicken broth
• 1 cup creme fraiche
• Salt and ground white pepper

1. In a large saucepan set over medium heat, melt the butter and add the onions.
2. Cook, stirring, for 2 minutes or until the green tops are tender.
3. Add the potatoes and broth, raise the heat to medium-high, and bring to a boil.
4. Reduce the heat to low and simmer, stirring occasionally, for 25 minutes or until the potatoes are tender.
5. Add a little of the warm soup to the creme fraiche, then stir the whole mixture into the soup.
6. Taste and add salt and pepper as needed.
7. Transfer to a storage container and let cool.
8. Serve warm or chill in the refrigerator for at least 4 hours and serve cold.
9. Serve in teacups with a sprinkling of your favorite fresh herbs.
10. If a smooth texture is desired, puree the soup while warm.

unsalted butter, spring onions, red new potatoes, chicken broth, creme fraiche, salt

Taken from www.epicurious.com/recipes/food/views/new-potato-and-spring-onion-soup-377982 (may not work)