Creamy Potato and Spring Onion Soup | Paperny Family JCC

Ingredients

• 1 tablespoon olive oil
• 90 g (~ 3 oz) spring onions (~ 6 small), chopped
• 3 cloves garlic, minced
• 750 g (~ 1⅔ lb) potatoes (~ 3 medium potatoes), cut into 1 cm cubes
• 1 vegetable stock cube
• 1 litre (~ 4 cups) water
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon full fat sour cream