Creamy Potato and Chives Soup

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READY IN:
1hr 5mins
SERVES:
7-10
YIELD:
80 fluid ounces
UNITS:
US

Ingredients Nutrition

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.

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