Potato and Chive Warming Soup

20 Feb

That’s right.. we’re in need of some warming soup again!  Thought that was all over!!

Well, since my potatoes were ready to sprout (oops) and I was beyond freezing, soup seemed like the best thing to do.

Potato and Garlic Chive Soup

Serves 8

6 cups vegetable broth

2 cups almond or rice milk, unsweetened original

9 small russet potatoes, diced (and peeled if you’d like)

2 dried bay leaves

1 tsp. white (for less of a color change) or black fresh ground pepper

1/2 tsp. salt

1/2 Tbsp. shallot, diced

1/2 cup chopped garlic chives

2 Tbsp. Earth Balance butter

1/2 tsp. thyme

1/4 tsp. paprika

Roasted red pepper (garnish)

Chopped chives (garnish)

Roux: 1 Tbsp. Earth Balance butter

1 Tbsp. all-purpose flour

1/2 cup almond or rice milk, unsweetened original


Bring the broth and milk to a gentle boil and add the diced potatoes and bay leaves.  Let this boil for about 10 minutes, or until the potatoes are fork tender.

In a small skillet heat the Earth Balance butter with the salt, pepper, shallot, chives, paprika and thyme.  Cook this until aromatic and sizzling, about 5 minutes over medium heat.

Add the butter and spice mixture to the potatoes and stir to combine.  Let this simmer over low-medium heat until the flavors are fully combined, about another 10-12 minutes.

Using an emersion blender, blend the soup until smooth (or as smooth as you’d like it).

In a small skillet (it can be the same skillet you already used) over medium heat add the butter and flour and stir until completely combined.  Add in the 1/2 cup milk and, while stirring constantly, cook the roux until thickened.

Add the roux to the soup and stir to combine.  The soup will thicken slightly.  If you want an extra thick potato soup: double the roux recipe.  If the consistency of the potato soup is good without the roux… you don’t need to add it!!  Portion the soup into bowl, garnish with the roasted red peppers, chives and a little more pepper and serve.

When the soup first comes off the heat it is a medium thickness, but when we had it for lunch the next day it thickened way more!  The roux is very powerful and it may take a little more time to dissolve and be put in to action… just be warned. :)


2 Responses to “Potato and Chive Warming Soup”


  1. WeHeartVegan « Two Cheap Vegans - March 6, 2011

    […] Potato and Garlic Chive Soup […]

  2. Eating at Work « we heart vegan - April 19, 2011

    […] put this one together for me:  mesclun mix, chopped carrot, leftover chives (from the potato chive soup), and his homemade herbed dressing (which will have it’s own post soon!).  Then when I got […]

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