POTATO CHIVE SOUP
The homespun flavor in every spoonful of this delicate cream soup disguises its easy preparation. Based on a favorite restaurant soup, this version comes in handy when there are extra mashed potatoes from a holiday meal. -Linda Harrington, Hudson, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, melt butter. Add onion; cook and stir until crisp-tender. Add chives; cook 2 minutes longer. Remove from the heat; stir in broth and potatoes., In a blender or food processor, process mixture in batches until smooth. Return to the pan; stir in cream. Heat through (do not boil). Serve with crackers if desired.
Nutrition Facts : Calories 293 calories, Fat 25g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 791mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
CREAMY POTATO AND CHIVES SOUP
Make and share this Creamy Potato and Chives Soup recipe from Food.com.
Provided by Millereg
Categories Chicken
Time 1h5m
Yield 80 fluid ounces, 7-10 serving(s)
Number Of Ingredients 16
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.
DIY INSTANT POTATO-BACON AND CHIVE SOUP
Find some hot water, give it a shake and you'll have creamy potato soup in an instant.
Provided by Food Network Kitchen
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Add the instant mashed potatoes, milk powder, bouillon granules, bacon crumbles, chives, garlic powder, onion powder and 1/8 teaspoon black pepper a heatproof airtight pint container or glass jar with a lid. Seal and store in a cool, dark place until ready to use. (Up to 1 month.)
- To serve: Add 1 3/4 cups boiling water, seal the container, wrap in a clean, dry kitchen towel (in case of a spill or leak) and shake vigorously for 20 seconds. Let sit for 1 minute to let the soup hydrate. Give one final shake before eating.
SWEET POTATO AND SPICED PECAN SOUP WITH CHIVE CHANTILLY
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Stir the hot sauce, Worcestershire and 1/4 teaspoon black pepper in a small bowl. Add the pecans and toss to coat. Spread the pecans in a single layer on a jelly-roll pan.
- Bake at 250 degrees F for 15 minutes or until the pecans are toasted. Let cool.
- Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender.
- Add the broth, bay leaves, remaining black pepper and potatoes. Heat to a boil. Cover and cook for 10 minutes or until the potatoes are tender.
- Add 1 cup cream and heat through. Discard the bay leaves.
- Place one-third of the broth mixture in an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to saucepot and heat through. Season to taste.
- Prepare the Chive Chantilly. Serve the soup with Chive Chantilly and sprinkle with the pecans.
- TIP: Chive Chantilly: Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives.
POTATO-CHIVE SOUP
Provided by Paula Zsiray
Categories Soup/Stew Milk/Cream Blender Food Processor Potato Lunch Chive Sour Cream Bon Appétit Utah Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
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.
CREAMY POTATO SOUP WITH SOUR CREAM, BACON AND CHIVES RECIPE - (4.5/5)
Provided by jads8627
Number Of Ingredients 10
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.
CHIVE & ONION POTATO LEEK SOUP
Serve soup for eight with our Chive, Onion, Leek and Potato Soup recipe! This delicious leek and potato soup can be ready to serve in under an hour.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Heat oil in large stockpot or Dutch oven on medium-high heat. Add leeks; cook 5 minutes or until tender, stirring occasionally. Add potatoes, broth, water and pepper; cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender. Cool 10 minutes.
- Place leek mixture, in batches, in blender container; cover. Blend until pureed. Return to stockpot.
- Add cream cheese spread, a tablespoonful at a time, beating with wire whisk until well blended. Cook on medium heat until cream cheese is completely melted, stirring constantly. Add milk; cook until heated through, stirring occasionally. Sprinkle with chives just before serving.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 490 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 6 g
LOW FAT POTATO SOUP WITH CHIVES
LOW fat as can be! Tasty, delicious...simply YUMMY! Inspired always be the internet? How long til someone reviews? Shall we make a bet?
Provided by mickeydownunder
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- COMBINE onions, celery, broth, pepper and peeled and diced potatoes into large saucepan.
- BOIL then cover and SIMMER for 20 minutes.
- In small bowl, combine 1/4 cup of milk and cornstarch until smooth.
- COMBINE into above mixture.
- ADD remaining milk and BOIL.
- STIR constantly for about 3 minutes until thick.
- REMOVE from heat and stir in cheese.
- Allow mixture to cool slightly before putting it in a blender to make smooth.
- If necessary, reheat via stovetop or microwave 2 minutes until hot.
- TOP with chopped chives or allspice/nutmeg.
- NOTE: Amount if pepper is personal taste.
- NOTE: I mixed a tsp of a chilli recipe from the Golden Door Retreat into it (is fantastic for losing weight and tasty too; 300 grams of chilli peppers (all of it), 2 tbsp apple cider, 2 tsp tamari --- is HOT :).
- ENJOY.
Nutrition Facts : Calories 221.9, Fat 0.4, SaturatedFat 0.2, Cholesterol 3.4, Sodium 125.3, Carbohydrate 45.1, Fiber 4.2, Sugar 11.9, Protein 10
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