Creamy Potato and Chives Soup

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Serves: 7-10

Yield: 80.0 fluid o ...

• 1 ¼ lbs russet potatoes , peeled and diced into ½ inch squares
• 6 ounces unsalted butter
• ¾ 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 ½ tablespoons chicken bouillon powder
• 1 teaspoon Lawry's Seasoned Salt
• ¼ teaspoon black pepper
• ½ 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.

Reviews

[Rockman #2]

Very good, but a little high on the fat content.

[Chef #378281]

This was very good. But instead of the water, & the boullion cubes I just used chicken stock/broth.