| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Russet potatoes; peeled, cut into |
|
|
; 1-inch pieces |
| 4 |
c |
Canned chicken broth |
| 1 |
c |
Milk; (about) |
| 1 |
tb |
Butter |
| 1 |
tb |
Chopped fresh chives |
| 1/3 |
c |
Sour cream |
|
|
Salt and pepper |
|
|
Additional sour cream |
INSTRUCTIONS
Combine potatoes and broth in heavy 2-quart saucepan. Cover and simmer
until potatoes are very tender, stirring occasionally, about 45 minutes.
Let mixture cool slightly.
Puree potato mixture in batches in blender or processor. Return soup to
saucepan. Stir in enough milk to thin to desired consistency. Mix in butter
and chives. Bring to simmer. Remove from heat and mix in 1/3 cup sour
cream. Season with salt and pepper. Serve, passing additional sour cream
separately.
Serves 4.
Bon Appetit November 1990
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