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Ingredients
- 1 1/4 pounds russet potatoes, peeled and diced into 1/2-inch squares
- 1 tablespoon chicken base
- 3/4 cup (1 1/2 sticks) margarine
- 1 teaspoon seasoning salt
- 3/4 cup flour
- 1/4 teaspoon black pepper
- 3/8 pound onion (about 1 medium), chopped
- 1/2 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 2 cups 2% milk
- 7 cups water
- 1/2 cup half-and-half cream
- 1 bay leaf
- 1 1/2 cups sour cream
- 2 tablespoons chopped chives
- Croutons for garnish if desired
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
Cook potatoes until tender. Set aside.
Prepare roux: Melt margarine in small saucepan over medium heat. Gradually whisk in flour until well combined. Cook over medium heat, stirring often, about 3 to 5 minutes or until mixture turns an almond color and is very creamy. Set aside.
To make soup: In large kettle, saute onion in oil until soft. Add water, bay leaf, chives, chicken base, seasoning salt, pepper and garlic powder. Bring to boil. Whisk in milk and half-and-half, then prepared roux; cook, stirring frequently, until thickened. Add sour cream and potatoes. Simmer until soup reaches 160 degrees. Remove from heat and serve with croutons if desired. Makes about 2 1/2 quarts.
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