1 1/4 lbs. russet potatoes, peeled and diced into 1/2-inch
squares
3/4 C. butter
3/4 C. flour
3/8 lb. onion (about 1 medium), chopped
2 T. vegetable oil
7 C. water
1 bay leaf
2 T. chopped chives
1 T. chicken base
1 t. seasoning salt
1/4 t. black pepper
1/2 t. garlic powder
2 C. milk
1/2 C. half-and-half cream
1 1/2 C. sour cream
Croutons for garnish if desired
Cook potatoes until tender. Set aside.
Prepare roux:
Melt margarine in small saucepan over medium heat. Gradually whisk in flour
until well combined. Cook over medium heat, stirring often, about 3 to 5 minutes
or until mixture turns an almond color and is very creamy. Set aside.
To make soup:
In large kettle, saute onion in oil until soft. Add water, bay leaf, chives,
chicken base, seasoning salt, pepper and garlic powder. Bring to boil. Whisk in
milk and half-and-half, then prepared roux; cook, stirring frequently, until
thickened. Add sour cream and potatoes. Simmer until soup reaches 160°F. Remove
from heat and serve with croutons if desired.
