Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Cookies Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Pastry Salad Sauces and Dressings Sides Soups Spice Mixes
This is one of those cold winter soups that warm the innards with delight. The ingredient measurements are a guideline. If you want more of a soup texture, which means more liquid, use the lower amount indicated in the ingredient list. For a more robust chunky soup, you got it, use more ingredients. As indicated, add shrimp and scallops for a chowder like soup which is how I often make it for my family which they prefer. In any case, this is one of those recipes that people like and they come back for seconds. Also, a nice crusty loaf of bread for sopping goes nicely too.
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.

Servings: 20

Nutritional information per serving

No nutrition information available

Get Cooking! Recipe Contest

Think your recipe has what it takes to win? Let the Cuisinart culinary community be the judge. Enter our Get Cooking! contest and win a "Wake-up Those Taste Buds" Kitchen Collection!

Recipe Box, Pantry & Shopping List

Create a list based on all the ingredients you will need for your favorite recipes. Add ingredients, search recipes and manage your Shopping list. Its convenient, fun and so easy to use!