Creamy Potato Soup with Chives
CATEGORIES
INGREDIENTS
  • 2 tablespoons unsalted butter
  • 1 medium onion
  • 2 tablespoons dry sherry or white wine
  • 2 large russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch dice (about 4 cups)
  • 2 cups low-sodium chicken broth or low-fat vegetable broth
  • 1 teaspoon table salt
  • ground white pepper
  • 1 to 1 1/2 cups milk
  • 2 teaspoons minced fresh chives
  • shredded Cheddar cheese
  • bacon bits
DIRECTIONS
  1. Heat butter or oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add sherry and potato; stir-cook until sherry evaporates, about 30 seconds.
  2. Add stock, salt and pepper to taste to saucepan; bring to boil. Reduce heat to simmer; cover and cook until potatoes are tender, about 20 minutes.
  3. Ladle potato mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)
  4. Ladle soup into individual bowls. Garnish with minced chives, cheese and bacon and serve immediately.
  5. from Cook’s Illustrated
RECIPE BACKSTORY
from Cook’s Illustrated