Creamy Potato and Chives Soup |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
1 1/4 lbs russet potatoes, peeled and diced into 1/2 inch squares |
6 ounces unsalted butter |
3/4 cup flour |
1 (6 ounce) onions, chopped |
2 tablespoons vegetable oil |
7 cups water |
1 bay leaf |
2 tablespoons chopped fresh chives (more if desired) |
1 1/2 tablespoons chicken bouillon powder |
1 teaspoon lawry's seasoned salt |
1/4 teaspoon black pepper |
1/2 teaspoon garlic powder |
2 cups whole milk |
4 fluid ounces table cream |
12 fluid ounces sour cream |
crouton, if desired (to garnish) |
Directions:
1. Cook the potatoes until they are tender; set aside.
2. Prepare roux: melt the butter in a small saucepan over medium heat.
3. Gradually whisk in the flour until it is well combined.
4. Cook over medium heat, stirring often, for about 3 to 5 minutes or until the mixture turns an almond colour and is very creamy; set aside.
5. To make the soup: in large kettle, sauté the onion in oil until it is soft.
6. Add the water, bay leaf, chives, chicken bouillon, seasoning salt, pepper and garlic powder; bring to a boil.
7. Whisk in the milk and table cream, then the prepared roux; cook, stirring frequently, until thickened.
8. Add the sour cream and potatoes.
9. Simmer until soup reaches 160°F.
10. Remove the bay leaf.
11. Remove from the heat and serve with croutons if desired.
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