Gently melt butter in a large saucepan over low heat, then add in the green onion, cook for about 15 minutes stirring occasionally, add garlic 3 minutes before the end.

Meanwhile, cut the rest of your ingredients.

Add the potatoes and chicken broth to the saucepan and bring to a boil. Then reduce heat and simmer for 20 minutes, or until the potatoes are soft.

Remove from heat and add the rest of the ingredients.

Set aside for about 10-15 minutes

Using a blender or food processor, pulse the soup a few times so it keeps some texture. You could blend it until smooth, but it does not taste the same!

Serve and sprinkle some parmesan cheese on top.