The Potato Chive Soup recipe has a fresh herb flavor that is delightful. The red pepper flakes add a touch of heat that compliments the earthy potatoes and onion chive flavor nicely. Fresh dill and garlic add an extra boost of flavor to the soup.
If you’re blessed with a beautiful day, take the soup outside and enjoy good food and fresh air!
Potato Chive Soup
Yields: 6 servings
• 2 Tbsp. extra virgin olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 6 potatoes, peeled & diced
• 1 cup chives, chopped (reserve a few for garnish)
• 3 cups vegetable broth
• 2 cups water
• 1 Tbsp. fresh dill, chopped
• 2 tsp. sea salt
• 1 tsp. pepper
• ½ tsp. thyme, dried
• ½ tsp. red pepper flakes (or to taste to achieve desired heat)
In a large soup pot over medium heat add extra virgin olive oil. Add onions and a small pinch of the salt and pepper; sauté onions for 5 minutes.
Add minced garlic, potato cubes, and chives. Sauté for 4 minutes stirring frequently.
Add vegetable broth, water, dill, salt, pepper, thyme and red pepper flakes. Bring soup to a boil.
When the soup comes to a boil, turn down the heat and simmer for 20 to 25 minutes, until potatoes are tender.
Remove from heat, and blend with an immersion blender. When blending if the soup is too thick add a small amount of water or vegetable broth at a time until the desired thickness is achieved. Taste and season with salt and pepper if needed.
Garnish soup with a few chopped chives; serve immediately.
With love, gratitude & herby deliciousness,