Cheesy Potato Soup With Peppered Scallions

Ingredients

• For the soup:
• 2 tablespoons unsalted butter
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 2 pounds russet potatoes (about 3-4 large ones), peeled and cubed
• 3 cups whole milk
• 3 cups vegetable stock or water
• 2 teaspoons kosher salt, plus more to taste
• 1 sprig fresh rosemary
• 3 sprigs fresh thyme
• 1/2 cup sharp white cheddar cheese, shredded
• 1/4 cup Parmesan cheese, shredded
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon cayenne
• Crème fraîche, sour cream, or Greek yogurt, for serving
• For the peppered scallion topping:
• 2 tablespoons extra-virgin olive oil
• 20 scallions (about 2 handfuls)
• 8 tablespoons (1 stick) unsalted butter
• 2 teaspoons lemon zest
• 1 1/2 tablespoons freshly squeezed lemon juice
• Kosher salt, to taste
• 1 tablespoon freshly ground black pepper

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