Spring Onion and Potato Soup with Garlic Parmesan Croutons

Ingredients

• For the soup
• 3 bunches spring onions
• 2 tablespoons unsalted butter (or canola oil to make it vegan)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground white pepper (black pepper is ok if you don't have white pepper)
• 4 medium yukon gold potatoes (about 12 ounces)
• 4 cups water
• 2 tablespoons heavy cream (or soy creamer to make this vegan; both are optional)
• For the croutons
• 3 thick slices (3/4" - 1" thick) good bread (I used leftovers from a no-knead loaf, but any good bread like ciabatta or a boule will work great here)
• 1 garlic clove
• 2 tablespoons extra virgin olive oil
• 2 tablespoons grated parmesan cheese (or 2 tablespoons ground cashews + 1/4 teaspoon salt to make it vegan)
• Large pinch of salt

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