Begin by washing and peeling the potatoes, chopping them into uniform cubes.

Trim and slice the spring onions, using both white and green parts.

Heat olive oil in a large pot over medium heat, then add chopped spring onions and minced garlic. Sauté for about 3 minutes until the onions are translucent.

Add diced potatoes, 4 cups of vegetable stock, 1 cup of water, the vegetable stock cube, thyme, and parsley. Bring to a simmer for about 10 minutes.

Allow to simmer for 20 minutes, until the potatoes are tender.

Remove from heat and stir in sour cream. Blend the soup until smooth using an immersion blender.

Adjust seasoning with salt and black pepper, then serve garnished with spring onions and a drizzle of sour cream.