Best Potato Chive Soup Recipes

ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR CREAM

Steps:

• In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
• Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
• Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
• To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.

YUKON GOLD POTATO SOUP WITH CHIVE OIL, BEET REDUCTION AND SWEET GARLIC CONFIT CROUTONS

Steps:

• Put the potatoes in a large stock pot of salted cold water. Cover and bring to boil over medium heat. Lower the heat to a simmer and cook until tender. Once the potatoes are cooked, pour them into a strainer, removing all of the water. Put them back into the original pot. If there is still a lot of excess water in the potatoes, put the pot over low heat, shaking the pot so the potatoes dry off but not burn. Turn off the heat, cover and keep warm.
• In a large stock pot, over medium-high heat, add 2 tablespoons of butter and 1 tablespoon canola oil. When the butter has melted, add the onions, shallots and carrots. Turn the heat down to medium-low, and cook the vegetables until they soften, without burning or caramelizing. Saute for approximately 5 minutes, then add 2 quarts of vegetable stock. Keep the stock at a low simmer for about 30 minutes. Taste the stock and season with kosher salt and black pepper, to taste.
• While stock is cooking, make Garlic Confit for croutons:
• In a small saucepan over medium-low heat, add canola oil and whole peeled garlic. Allow to cook until very tender to the touch, about 30 to 45 minutes. It should be like roasted garlic where you can smash and spread it. Allow the garlic to cool a bit then remove garlic cloves from oil and smash the garlic making it look like a puree. Set aside.
• Pour half of the stock into the pot of cooked potatoes. Using a hand mixer or immersion blender, puree the potatoes. Continue to add stock accordingly until the puree is thick but still pourable. Make sure the whole mixture is smooth. If the soup is still too thick, add more stock. Strain the soup in a fine mesh sieve; this is going to help remove the starchy, grainy feel from the potatoes. Strain the soup at least twice to get a nice smooth texture.
• Add the strained soup to a fresh clean pot and put it over medium-low heat. Whisk in the 1 cup of the half-and-half, 1/2 a cup of heavy cream and 3 tablespoons of butter. (This is where your palette is going to come into play, you can make this as smooth and buttery as you want.) Season with kosher salt and white pepper. Keep whisking and stirring, so as not to let the soup burn. Lower the heat and keep the soup warm.
• To make the garlic croutons:
• Preheat oven to 375 degrees F.
• Brush the garlic oil on both sides of the bread slices. Arrange them on a sheet pan and put in the oven to toast on both sides. Remove from oven and spread prepared garlic confit on top.
• Assembly: Using a 4-ounce ladle, pour a ladle of soup into each bowl and squeeze a nice large circle of chive oil around the soup. Squeeze another large circle of beet reduction directly on top of the chive oil. Put 1 garlic crouton in the middle of each bowl. Garnish the croutons with a sprinkle of finely chopped chives.
• Fill a bowl with ice and water. Bring a medium saucepan of water to a boil over medium heat. Once the water is at a boil, hold the bunch of chives with a pair of tongs. Put the chives into the water for 3 seconds and immediately remove to the ice water. Drain and dry the chives with a paper towel.
• In a blender add chives and oil and puree until smooth and thoroughly blended. Allow the mixture to sit overnight, then strain to remove any chive particles. Strain again through 4 layers of cheesecloth. Pour into a squeeze bottle and when ready to use, put the bottle into hot water to bring to room temperature.
• Puree the beets with a little bit of water in blender. Strain through a mesh strainer into a saucepan. Heat beet juice slowly over low heat and add the lemon juice. Pour the mixture through a fine mesh sieve and put it into a squeeze bottle.

POTATO-CHIVE SOUP

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.

POTATO CHIVE SOUP

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.

YUKON GOLD POTATO AND CHIVE SOUP

Steps:

• Combine 7 cups chicken broth, potatoes and garlic cloves in large pot. Bring to boil. Reduce heat to medium; cover and simmer until potatoes are very tender, about 25 minutes.
• Working in batches, puree soup in blender until smooth. Return to same pot. Add half and half and bring to simmer. Thin with more broth if soup is too thick. Season to taste with salt and pepper. Stir in chives. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently.)
• Ladle soup into bowls. Top with dollop of sour cream and serve.

DIY INSTANT POTATO-BACON AND CHIVE SOUP

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.

CHIVE POTATO SOUP

Steps:

• 1. combine the potatoes, broth, onion. cook until potatoes are tender.do not drain, add the cream cheese, use a potato masher and mash to begin the thickening process.turn down the heat until cheese is melted, stirring occasionally. this is so much better the next day. i often make it the day before. serve a with garlic bread

POTATO, CHEDDAR, AND CHIVE SOUP

Steps:

• Place the potatoes and 1 cup of the stock in the slow cooker. Cover and cook on high for 2 hours, or until the potatoes are just tender.
• Transfer two-thirds of the potatoes to a food processor or blender, along with the cooking liquid. Add the garlic. Blend to the desired consistency: a blender will yield a smooth texture, a food processor a rough, rustic consistency.
• Return the potato purée to the slow cooker and stir in the shredded cheese, the remaining 2/3 cup stock, and the chives. Cover and cook on low for 30 minutes, or until the soup is well heated. Add extra stock or water if the soup is too thick. Break up the whole potato slices with a fork to achieve a texture that suits you. Season with salt and pepper. Stir in the cream just before serving.
• Ladle into soup bowls, sprinkle with the crumbled cheese, and serve immediately.
• Southwestern Potato-Cheddar Soup:
• For a Southwestern version of this soup, use cilantro instead of chives, and add 1 (4-ounce) can chopped roasted green chiles and 1 teaspoon each ground cumin and coriander.

SWEET POTATO AND SPICED PECAN SOUP WITH CHIVE CHANTILLY

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.

CHIVE & ONION POTATO LEEK SOUP

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.

GREEN POTATO-GARLIC CHIVE SOUP

Steps:

• FOR THE GARLIC CHIVE PUREE 1. In a large pot, bring 4 quarts of salted water to a boil. In a separate bowl, prepare an ice bath. 2. Blanch chives in hot water for 3 minutes. Drain chives from pot and immediately shock in ice bath for 3 minutes, drain and set aside. FOR THE BASE 1. In same pot, heat olive oil and butter over medium-high heat. Sweat onion, shallots and garlic until translucent. 2. Add celery and sweat until soft. Season with about 1/2 teaspoon salt. 3. Add potatoes and stir constantly, making sure they don't brown. Season with about 1/2 teaspoon salt. 4. When potatoes seem to want to stick to the bottom of the pot, add 1/8 of the chicken stock. Cook until the potatoes absorb the liquid, stirring occasionally. Repeat this process with chicken stock until the potatoes begin to soften and break up. If more liquid is needed, use water. (This process is a bit like making risotto). 5. Taste and adjust seasoning. Add white wine and cook until alcohol has evaporated. 6. With an immersion blender, puree base until smooth. Allow base to simmer over low heat. 7. Meanwhile, in a blender, puree blanched garlic chives with 1/3 cup water and about 1/4 teaspoon salt until smooth. TO SERVE 1. Right before serving, add garlic chive puree to warm base and mix well. Add pepper and juice of lemon. Taste and adjust for final seasoning. 2. Serve with a dollop of crème fraîche