Cambridge Country Inn and Pub's Sour Cream and Chive Potato Soup

Place the diced potatoes in a large pan of water. Bring to a boil and let cook until the potatoes are tender, about 15 minutes. Drain well and set aside.

Meanwhile, melt the butter in a saucepan over medium heat. Whisk in the flour slowly, stirring until well combined. Cook, stirring frequently, for 3-5 minutes or until the roux is bubbly. Remove from the heat and set aside.

In a large stockpot, heat the oil over medium heat. Add the onion and cook, stirring, until soft. Add the water, bay leaf, chives, chicken base, salt, pepper, and garlic powder. Bring to a boil.

Reduce the heat to a simmer then stir in the roux. Cook, stirring, until the liquid starts to thicken. Whisk in the milk and half and half. Heat through but do not let it boil. Turn the heat to medium low. Stir in the sour cream and cooked potatoes. Let cook until the soup is completely heated through.

Serve hot with croutons, if desired.