It is handy to have a stick blander, but a potato masher can be used if the vegetables are cooked very soft. In either case the finished soup should be forced through a fine sieve before serving. This is to catch the stray chive pieces and to remove the tiny potato skin bits, which although give added flavour to the broth, but floating about in a cream soup not so pleasing.
POTATO AND CHIVE SOUP
3 healthy potatoes, with the skin on
3 Tbsp olive oil
little salt
1/2 cup chopped chives
3 cups chicken or pork stock
1 + 2/3 cups of milk
3 Tbsp flour
1/3 cup sour cream
2 thick slices of bacon [optional]
ground pepper to taste
• Scrub the potato skins.
• Chop the potatoes into small pieces.
• Place a medium stock pot on medium heat.
• Add the oil and the potatoes.
• Sprinkle a little salt on the top, not too much because the stock is salted already.
• Sauté for a few minutes and than add the chopped chives.
• Add the soup stock and bring it to a simmer.
• Cook slowly until the potatoes are tender.
• Meanwhile chop the bacon into small bitts.
• Place in a small non stick skillet and fry them crispy on medium heat.
• Remove the bacon with a slotted spoon and transfer them to a paper towel lined plate and set it aside for use later.
• Combine 1 cup of milk with 3 Tbsp flour and add to the soup.
• Bring it to simmer and slow cook for 4 minutes.
• Combine 2/3 cup of milk with 1/3 cup sour cream and add to the soup.
• Puree soup with a stick blender or use a potato masher to mash the potatoes. You will not be able to mash the chives with the potato masher though.
• Force the soup through a fine sieve and discard what remains in the sieve.
• Place the soup back into the pot and bring it to a simmer, but just.
• Season with ground pepper and add the bacon bits.
• Serve with saltines.
