Creamy Chive and Potato Soup
Warm, velvety, and packed with flavor, this Chive and Potato Soup is the ultimate hug in a bowl.
Perfect for cozy nights or impressing guests with minimal effort!
How to Make It
Note:Â This is an overview. See recipe card below this post for ingredient quantities and full instructions.
1. Sauté the Aromatics
Start by heating a bit of butter or oil in a large pot. Toss in diced onions and garlic, letting them soften and release their sweet, savory aroma. This is the flavor foundation of your soup, so take your time—no rushing this step!
2. Add the Potatoes and Broth
Throw in your cubed potatoes and pour in the broth. The potatoes will soak up all that deliciousness as they cook, becoming tender and creamy. Let everything simmer until the potatoes are fork-tender.
3. Blend to Perfection
Once the potatoes are soft, grab an immersion blender (or transfer to a regular blender) and blend until smooth and velvety. If you like a chunkier texture, blend only half the soup.
4. Stir in the Cream and Chives
Reduce the heat and stir in a splash of cream for richness. Then, fold in a generous handful of fresh chives, reserving a few for garnish. The chives add a fresh, oniony kick that balances the creaminess beautifully.
5. Season and Serve
Taste and adjust the seasoning with salt and pepper. Ladle into bowls, top with extra chives, and maybe a drizzle of cream for that fancy touch. Serve with crusty bread for dipping—because why not?
Pro Tips
- Use Yukon Gold potatoes for the creamiest texture without needing to add too much cream.
- Don’t skip the immersion blender step—it’s the secret to that luxurious, velvety texture.
- Add a pinch of smoked paprika for a subtle smoky depth that pairs wonderfully with the chives.
- For a dairy-free version, swap the cream for coconut milk or cashew cream.
Storage
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
- Reheat: Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if the soup thickens too much.
Creamy Chive and Potato Soup
Description
This Chive and Potato Soup is the epitome of comfort food. It’s creamy, hearty, and infused with the fresh, oniony flavor of chives. Perfect for chilly evenings or when you need a quick, satisfying meal.
Ingredients
Instructions
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Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 5 minutes.
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Add Potatoes and Broth:
Stir in the cubed potatoes and pour in the broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
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Blend the Soup:
Use an immersion blender to blend the soup until smooth. For a chunkier texture, blend only half the soup.
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Stir in Cream and Chives:
Reduce the heat to low and stir in the cream. Add the chopped chives, reserving a few for garnish. Season with salt and pepper to taste.
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Serve:
Ladle the soup into bowls, garnish with extra chives, and serve warm with crusty bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 25g9%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a lighter version, skip the cream and use a splash of milk instead.
- Add-ins: Crispy bacon bits, shredded cheese, or a dollop of sour cream make great toppings.
- Make it vegan: Use olive oil and coconut milk, and ensure the broth is vegan-friendly.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
