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Sour Cream and Chive Potato Soup
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- #13064
This recipe comes from the Cambridge Country Inn and Pub in Cambridge, Wisconsin. It's one of their most popular menu items.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 1/4 pound russet potatoes, peeled and diced into 1/2-inch squares
3/4 cup butter
3/4 cup flour
2 tablespoons vegetable oil
1 onion, peeled and finely chopped
7 cups water
1 bay leaf
2 tablespoons chopped fresh chives
1 tablespoon chicken base
1 teaspoon seasoned salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups 2% milk
1/2 cup half and half
1 1/2 cup sour cream
croutons for garnish if desired
directions
Place the diced potatoes in a large pan of water. Bring to a boil and let cook until the potatoes are tender, about 15 minutes. Drain well and set aside.
Meanwhile, melt the butter in a saucepan over medium heat. Whisk in the flour slowly, stirring until well combined. Cook, stirring frequently, for 3-5 minutes or until the roux is bubbly. Remove from the heat and set aside.
In a large stockpot, heat the oil over medium heat. Add the onion and cook, stirring, until soft. Add the water, bay leaf, chives, chicken base, salt, pepper, and garlic powder. Bring to a boil.
Reduce the heat to a simmer then stir in the roux. Cook, stirring, until the liquid starts to thicken. Whisk in the milk and half and half. Heat through but do not let it boil. Turn the heat to medium low. Stir in the sour cream and cooked potatoes. Let cook until the soup is completely heated through.
Serve hot with croutons, if desired.
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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reviews & comments
January 7, 2008
This is one of the best potato soup recipes I've ever eaten. My husband swears it's the best. Can't wait for another cold day to make this again.
December 30, 2006
Execllent recipe!! Always being asked to make this lovely soup for get togethers. Can add in ham and veggies if you like. Yummy!!