Cream and Chive Potato SoupUser Submitted Recipe
Cream and Chive Potato Soup
1 1/4-2 pounds russet potatoes, peeled and diced into 1/2-inch cubes (Approximate)
3/4 C unsalted butter
3/4 C flour
2-4 medium onions chopped
2 T Canola oil
7 C water (Use potato cooking water)
1 bay leaf
1/4-1/2C chopped chives
1-2Tbsp chicken base (Better than Bullion or equivalent)
1-2tsp seasoning salt
1/4tsp black pepper
1/2-2tsp garlic powder
2 C whole milk
1/2 C half-and-half cream
1 1/2 C sour cream
Croutons for garnish if desired.
In large kettle, sauté onion in oil until soft. Add water, bay leaf, chives, and chicken base, seasoning salt, pepper and garlic powder. Bring to a boil. Whisk in milk and half-and-half, then prepared roux; if you set the roux aside as mentioned above, reheat it due to the fact the flour will settle. Cook, stirring the base frequently until thickened. Temper the sour cream before adding it to the hot liquid. This will help it blend better and not curdle or become lumpy. Stir the mix to blend it and add the potatoes. Simmer until soup reaches 160°F. Remove from heat and serve with croutons if desired. Please make sure the croutons are plain. Some croutons are definitely made for salads and will dramatically detract from the rich flavor of the soup. You may also want to add celery for texture and or carrot for color. Try adding shrimp and or scallops for chowder like flavor. I do and it’s good.
no nutrition information available
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