Cut the white and green parts of the spring onions separately into fine rings. Peel and dice the potatoes. Heat the oil and sauté the white parts of the onions. Deglaze with wine and add half of the potatoes.
Simmer for approx. 20 minutes until soft. Cook the remaining potatoes in salted water until soft. Puree the soup with the green onions (set some aside for garnish) and cream. Flavour with salt and pepper.
Add the remaining potato cubes to the soup, garnish with the reserved green onions and seed oil.