Cream and Chive Potato Soup

Cream and Chive Potato Soup

1 1/4 lbs. russet potatoes, peeled and diced into 1/2-inch squares

3/4 C. butter

3/4 C. flour

3/8 lb. onion (about 1 medium), chopped

2 T. vegetable oil

7 C. water

1 bay leaf

2 T. chopped chives

1 T. chicken base

1 t. seasoning salt

1/4 t. black pepper

1/2 t. garlic powder

2 C. milk

1/2 C. half-and-half cream

1 1/2 C. 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°F. Remove from heat and serve with croutons if desired.

Makes about 2 1/2 quarts.