Adapted from the “Gardener’s Community Cookbook.” Serves 4.
Ingredients
1 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
2 cups chicken broth
3/4 teaspoon salt
8 ounces fresh chives, cut into 1-inch pieces
2 1/2 to 3 cups milk
1 cup half and half
Chive flowers, optional
Directions
Place potatoes, broth and salt in medium pot and bring to a boil over medium-high heat. Reduce heat, cover pot and simmer for 20 minutes or until potatoes are quite tender. Remove from heat and let cool slightly.
Puree the potato mixture with hand blender or use food processor along with the chives and 2 cups milk until chives are chopped finely. Transfer the puree to a clean pot or bowl. Stir in half and half and extra milk to desired consistency. Reheat soup until it just begins to simmer without boiling. Serve hot or cool and chill. (Garnish with chive flowers if desired.
Note: If serving chilled, soup will thicken as it cools; you can thin with more milk.
Per serving: 331 calories; 12g fat (8g saturated fat; 33 percent calories from fat); 44g carbohydrates; 43mg cholesterol; 853mg sodium; 13g protein; 4g fiber.
