This Potato Chive Soup is creamy (without any cream added) and delicious; with a delightful herbaceous flavour. No strong taste of chives!Jump to Recipe
The Season of Salads and Lilac Love
Hello everyone! How are you doing?
With the summer hot days, I am excited to share lots of salad and bruschetta ideas. Soon. However, you’re probably aware I’ve been on the lilac recipes kick. So far, I have shared this Lilac Syrup, Lilac Martini Vermouth Cocktail, and this Blueberry Oatmeal with Lilac Syrup. Indeed, I still have another couple of lilac recipes to share with you. But you will see some lovely summer salads and brushettas, sooner or later. Perhaps in September? :)
Anyways, I just wanted to share something different, for a change.
Potato Chive Soup
Potato Chive Soup. Hot soup? I know! Technically it’s not summer yet! Besides, here in Canada, June still can be quite fresh. Specifically, in Nova Scotia average June temperatures are not too high, and rainy and gloomy days are common. Probably, that applies to the area you live. That being said while summer is for light and refreshing salads and appetizers, there’s still some room for a comforting warm meal, right?
We have lots of chives in the garden. Chives, oregano, mint, and thyme are the herbs that grow pretty well. Unfortunately, I cannot say the same about basil, tarragon, and especially lavender! So I needed to utilize some of our chives, and I come up with this soup.
Very Mild taste!
As you will see, it uses lots of chives. I was a bit worried the taste would be too overpowering. Nope. Not at all. Since you will need to cook down the chives, the flavour gets mild and delicate. I’d say it’s hard to detect the onion aftertaste – it’s here, but it’s not so obvious! Also, there’s no cream or butter in this recipe. I added a bit of cream cheese, but it can easily be omitted as the potatoes add the rich and smooth consistency. Alternatively, you can stir in some sour cream. Oh yeah, I think sour cream will be so good!
As for topping, there are so many options here! Possible garnishes include a drizzle of olive oil, prosciutto, crispy bacon, toasted bread (cheesy bread), shredded cheese, seeds or nuts, fresh herbs, or perhaps a dollop of sour cream. Which one would you choose?
I hope you like this hearty soup idea, and you will give a try on a chilly gloomy summer day. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Cheers for now!
Potato Chive SoupCourse: Soups
~ 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.
- 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!