Sour Cream And Chive Potato Soup |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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SOUR CREAM AND CHIVE POTATO SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lynch Estate in Garland, Texas in 1994. Ingredients:
1-1/4 pounds russet potatoes peeled and diced into 1/2 squares |
3/4 cup margarine |
3/4 cup flour |
1 medium white onion chopped |
2 tablespoons vegetable oil |
7 cups water |
1 bay leaf |
2 tablespoons chopped chives |
1 tablespoon chicken base |
1 teaspoon seasoning salt |
1/4 teaspoon black pepper |
1/2 teaspoon garlic powder |
2 cups milk |
1/2 cup half-and-half cream |
1-1/2 cups sour cream |
croutons for garnish |
Directions:
1. Cook potatoes until tender then set aside.
2. Melt margarine in small saucepan over medium heat.
3. Gradually whisk in flour until well combined.
4. Cook over medium heat stirring often for 5 minutes then set aside.
5. In large kettle sauté onion in oil until soft.
6. Add water, bay leaf, chives, chicken base, seasoning salt, pepper and garlic powder.
7. Bring to boil then whisk in milk and half-and-half then prepared roux.
8. Cook stirring until thickened then add sour cream and potatoes and simmer 30 minutes.
9. Remove from heat and serve with croutons.
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