chives and potato soup. Directions In a large saucepan over medium heat, melt butter. Add onion; cook and stir until crisp-tender. Remove from the heat; stir in broth and potatoes.
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. You can have chives and potato soup using 0 ingredients and 0 steps. Here is how you cook it.
Ingredients of chives and potato soup
Add the sour cream and potatoes. Blend mixture in a food processor until smooth. Add potatoes, milk, broth, salt, and pepper to pan; bring to a boil. Mash potato mixture with a potato masher to desired consistency.
chives and potato soup step by step
In a medium pan heat the olive oil and cook the garlic and chives, over low-medium heat, until soft and fragrant. Add the potatoes, cook few minutes. Add the water (just to cover the potatoes) and season with salt and pepper. Transfer mixture to blender (or use an immersion blender right in the pot) and blend until mixture is almost smooth – or all the way smooth if that is the way you like it! Return to pot, turn heat to medium and stir in cheese until melted.