Creamy Potato and Chives Soup

• Ready In: 1 hr 5 mins
• Serves: 7-10
• Yields: 80 fluid ounces

Ingredients

• 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)

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.