Creamy Potato And Chives Soup - cooking recipe

Ingredients

1 1/4 lbs russet potatoes, peeled and diced into 1/2 inch squares
6 ounces unsalted butter
3/4 cup flour
1 (6 ounce) onions, chopped
2 tablespoons vegetable oil
7 cups water
1 bay leaf
2 tablespoons chopped fresh chives (more if desired)
1 1/2 tablespoons chicken bouillon powder
1 teaspoon Lawry's Seasoned Salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups whole milk
4 fluid ounces table cream
12 fluid ounces sour cream
crouton, if desired (to garnish)

Preparation

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, saute 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\u00b0F.
Remove the bay leaf.
Remove from the heat and serve with croutons if desired.