Creamy Potato Soup with Chives
  • 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
  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
from Cook’s Illustrated