- 2 large russet potatoes (or 3 medium), peeled, washed and diced
- 1 medium Spanish or white onion, chopped
- 1/2 bunch of fresh chives, chopped
- 2 cloves garlic, chopped
- 1 tablespoon unsalted butter
- 4 green onions (Scallions), chopped
- 2 1/2 cups vegetable stock
- 1/2 cup low fat sour cream
- 1/2 cup fat free half and half
- 1/2 tsp crushed red pepper flakes (optional - gives the soup a minor kick!)
- 1/2 tsp salt
- Pepper to taste
This soup is an absolute favorite of mine to make, especially in the cold winter months. It’s inexpensive to make and hearty. As with most soups, it actually tastes even better the day after you’ve made it and allowed it to sit in the fridge over night. The flavors really saturate :) I recommend making your own vegetable stock for the soup as it adds a TON of flavor. Make a bunch at once and store it in the freezer!
- In a deep pot add butter and turn to medium heat. Once butter has melted add garlic and onions and saute a few minutes until aromatic.
- Add the stock, 1/2 of the chopped green onions, chives, salt, pepper, crushed red pepper flakes, and potatoes to the pot and bring to a boil. Let boil for a few minutes before bringing the heat down to medium-low. Let simmer for 30 minutes until potatoes and soft and falling apart. Use a potato masher to mash the potatoes into small pieces.
- Let soup cool for a few minutes. Add in the sour cream and half and half. Stir, making sure the sour cream as melted into the soup. Add to a blender in batches. Blend until completely pureed and smooth. Pour back into the pot and turn heat back to low (so the sour cream and half and half doesn’t curdle. Simmer for another 5-10 minutes.
- Put into bowl and top with extra sharp cheddar cheese and green onions.