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Category: Soups
Prep Time: Cook Time: Total Time:
1 1/4 pounds russet potatoes, peeled and diced into 1/2 inch squares
3/4 cup butter
3/4 cup flour
3/8 pound onion (about 1 medium), chopped
2 tbsp vegetable oil
7 cups water
1 bay leaf
2 tbsp chopped chives
1 tbsp chicken base
1 tsp seasoning salt
1/4 tsp black pepper
1/2 tsp garlic powder
2 cups 2% milk
1/2 cup half-and-half cream
1 1/2 cups sour cream
Croutons for garnish if desired
Cook potatoes until tender. Set aside. Prepare roux: Melt margarine in small saucepan over medium heat. Gradually whisk in flour until well combined. Cook over medium heat, stirring often, about 3 to 5 minutes or until mixture turns an almond color and is very creamy. Set aside.
To make soup: In large kettle, saute onion in oil until soft. Add water, bay leaf, chives, chicken base, seasoning salt, pepper and garlic powder. Bring to boil. Whisk in milk and half-and-half, then prepared roux; cook, stirring frequently, until thickened. Add sour cream and potatoes. Simmer until soup reaches 160 degrees. Remove from heat and serve with croutons if desired. Makes about 2 1/2 quarts.
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SOUR CREAM AND CHIVE POTATO SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
1 1/4 pounds russet potatoes, peeled and diced into 1/2 inch squares
3/4 cup butter
3/4 cup flour
3/8 pound onion (about 1 medium), chopped
2 tbsp vegetable oil
7 cups water
1 bay leaf
2 tbsp chopped chives
1 tbsp chicken base
1 tsp seasoning salt
1/4 tsp black pepper
1/2 tsp garlic powder
2 cups 2% milk
1/2 cup half-and-half cream
1 1/2 cups sour cream
Croutons for garnish if desired
Cook potatoes until tender. Set aside. Prepare roux: Melt margarine in small saucepan over medium heat. Gradually whisk in flour until well combined. Cook over medium heat, stirring often, about 3 to 5 minutes or until mixture turns an almond color and is very creamy. Set aside.
To make soup: In large kettle, saute onion in oil until soft. Add water, bay leaf, chives, chicken base, seasoning salt, pepper and garlic powder. Bring to boil. Whisk in milk and half-and-half, then prepared roux; cook, stirring frequently, until thickened. Add sour cream and potatoes. Simmer until soup reaches 160 degrees. Remove from heat and serve with croutons if desired. Makes about 2 1/2 quarts.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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