Potato Chive Soup

This Potato Chive Soup is smooth, comforting, and surprisingly delicate, made with plenty of chives and creamy potatoes to create a rich texture without relying on cream or butter.

Hey folks – I hope you all are doing well!

This soup might look bold at first glance thanks to the generous amount of chives, but the flavour is far more subtle than you might expect. Once cooked down, the chives mellow beautifully, so let’s dive into this Potato Chive Soup.

Why You’ll Love This Potato Chive Soup

• Creamy without cream. Potatoes do most of the work here, creating a smooth, rich texture.
• Mild and balanced. Cooking the chives softens their flavour, keeping the soup gentle and approachable.
• Simple ingredients. Everything comes together with pantry staples.
• Highly customizable. Easy to adjust with different garnishes or a swirl of sour cream.

Flavour and Texture Profile

This soup is smooth, comforting, and lightly herbaceous, with a creamy mouthfeel from the potatoes and a soft, delicate chive flavour. The onion notes are present but understated, adding depth without overpowering the soup.

Ingredients You’ll Need for This Recipe

This Potato Chive Soup relies on simple ingredients that work together to build flavour and texture.

• Russet potatoes. Ideal for blending into a smooth, creamy base. Yukon Gold or other yellow-fleshed potatoes work well too, adding a slightly richer, buttery texture.
• Chives. Used generously, but cooked down to keep the flavour mild and delicate.
• Garlic. Adds warmth and savoury depth.
• Olive oil. Just enough to gently cook the aromatics.
• Water. Keeps the soup light while letting the ingredients shine.
• Cream cheese or sour cream (optional). Adds extra richness, but can easily be omitted.
• Salt and pepper. Essential for balance.

Possible Additions and Garnishes

This soup is a great canvas for toppings and add-ins. Some delicious options include:

• A drizzle of olive oil or a dollop of sour cream.
• Crispy bacon or prosciutto for a savoury contrast.
• Toasted bread or cheesy croutons.
• Shredded cheese, seeds, or chopped nuts.
• Extra fresh herbs for brightness.

How to Make Potato Chive Soup

To make this Potato Chive Soup, gently cook the chives and garlic until soft and fragrant, then simmer the potatoes until tender. Purée with an immersion blender until smooth, being careful not to over-blend, as this can make the potatoes gummy. Adjust the consistency and seasoning as needed, and finish with cream cheese or sour cream if using.

More Delicious Soup Recipes

Are you looking for more fun recipes, like this Potato Chive Soup? Be sure to check more recipes below:

• Creamy Chive Cheese Soup (with Smoked Cheddar)
• Sweet Potato Soup with Prosciutto Sage Topping
• Broccoli Cheese Soup

I’d love for you to try this creamy potato soup with chives. If you give this recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

Potato Chive Soup

Recipe by Ben | Havocinthekitchen

A creamy potato chive soup made without cream, offering a smooth texture and gentle herb flavour. Light, comforting, and easy to make.

Course: Soups for Every SeasonDifficulty: Easy

5.0 from 1 vote

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Servings

4-6

servings

Prep time

5

minutes

Cooking time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• ~ 2 lb. Russet potatoes, peeled and cubed

• a large bunch of chives (1 to 1 and 1/2 cups chopped)

• about 3 and 1/2 cups of water

• 1 tsp. olive oil

• 1-3 garlic cloves, minced

• salt and pepper, to taste

• 2-3 tbsp.. cream cheese (or sour cream), optional

• Possible toppings: prosciutto or crispy bacon, seeds or nuts, shredded cheese, fresh herbs, olive oil; sour cream.

Directions

• In a medium pan heat the olive oil and cook the garlic and chives, over low-medium heat, until soft and fragrant.
• Add the potatoes, cook few minutes.
• Add the water (just to cover the potatoes) and season with salt and pepper. Simmer for 10-12 minutes or until the potatoes are soft.
• Stir in the cream cheese (or sour cream), if using and off heat. Puree using an immersion blender until smooth and nice (Just don’t puree too much as this might cause the potatoes being a bit gummy.) Add more water if necessary, to thinner up. Try and adjust the seasoning, if needed.
• Serve hot as it is or garnished with toppings of your choice. Enjoy!