Prep 15 mins
Cook 50 mins
- 1 1⁄4 lbs russet potatoes, peeled and diced into ½ 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)
- Cook the potatoes until they are tender; set aside.
- Prepare roux: melt the butter in a small saucepan over medium heat.
- Gradually whisk in the flour until it is well combined.
- 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.
- To make the soup: in large kettle, sauté the onion in oil until it is soft.
- Add the water, bay leaf, chives, chicken bouillon, seasoning salt, pepper and garlic powder; bring to a boil.
- Whisk in the milk and table cream, then the prepared roux; cook, stirring frequently, until thickened.
- Add the sour cream and potatoes.
- Simmer until soup reaches 160°F.
- Remove the bay leaf.
- Remove from the heat and serve with croutons if desired.
Very good, but a little high on the fat content.
This was very good. But instead of the water, & the boullion cubes I just used chicken stock/broth.