Creamy Potato and Chives Soup

Recipe by Millereg
READY IN: 1hr 5mins
SERVES: 7-10




  • 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.