Potato Soup With Soured Cream And Chives Recipes

CREAMY POTATO AND CHIVES SOUP

Steps:

• 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.

POTATO SOUP WITH SOURED CREAM AND CHIVES

Steps:

• Melt the butter in a lidded saucepan and fry the bacon until golden-brown. Remove from the pan using a slotted spoon and set aside.
• Fry the onion in the remaining fat until soft. Rinse the potatoes under cold running water until the water runs clear. Drain the potatoes. Pour the stock into the pan, and then add the potatoes, salt and freshly ground white pepper and bay leaf.
• Bring up to a gentle simmer, skimming off any scum that forms on the surface, and add the bacon. Cover with a lid and simmer for 25-30 minutes, or until the potatoes begin to break up. Remove the bay leaf and bacon (you can crisp the bacon up for a sandwich if you like).
• Pass the mixture through a vegetable mill using the finest mesh disk into a clean pan. You can also blend the soup in a food processor - though I find this method produce too smooth a result.
• Gently reheat and ladle into hot bowls. Serve with a good dollop of soured cream and sprinkle with plenty of chives.

YUKON GOLD POTATO AND CHIVE SOUP

Steps:

• Combine 7 cups chicken broth, potatoes and garlic cloves in large pot. Bring to boil. Reduce heat to medium; cover and simmer until potatoes are very tender, about 25 minutes.
• Working in batches, puree soup in blender until smooth. Return to same pot. Add half and half and bring to simmer. Thin with more broth if soup is too thick. Season to taste with salt and pepper. Stir in chives. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently.)
• Ladle soup into bowls. Top with dollop of sour cream and serve.

CREAMY POTATO SOUP WITH SOUR CREAM, BACON AND CHIVES RECIPE - (4.5/5)

Steps:

• In a large pot, cook bacon over medium-low heat until crisp, about 3 minutes per side. Remove bacon to a paper-towel-lined plate, break into small pieces and set aside. Drain from the pot all but 2 tablespoons fat. Add onion and increase heat to medium. Cook until golden, about 12 minutes. Add garlic; cook 1 more minute. Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes. With an immersion blender, purée soup until chunky-smooth (or purée in batches in a food processor fitted with knife blade). Season to taste with salt and pepper. Serve hot, in bowls, topped with bacon bits, sour cream, cheddar cheese, and chives.

POTATO-CHIVE SOUP

Steps:

• Combine potatoes and broth in heavy 2-quart saucepan. Cover and simmer until potatoes are very tender, stirring occasionally, about 45 minutes. Let mixture cool slightly.
• Purée potato mixture in batches in blender or processor. Return soup to saucepan. Stir in enough milk to thin to desired consistency. Mix in butter and chives. Bring to simmer. Remove from heat and mix in 1/3 cup sour cream. Season with salt and pepper. Serve, passing additional sour cream separately.