Chive Soup


2 Tb canola or olive oil

1 lb. potatoes, peeled and chopped into 1-inch cubes

8 oz. chives, cut into 1-inch pieces

2 cups good chicken stock

2 cups whole milk

Salt and pepper

4  Tb. butter (or better yet, bacon grease)


Chive flowers

Step by Step

Heat oil in pan over medium heat and add potatoes, stirring to coat. Add salt and pepper. When sizzling add stock and stir. Cover and cook for 15-20 minutes or until the potatoes are very tender. Stir in butter or bacon fat. Add chives, then potato mixture to a blender or food processor and blend until smooth. Add milk, stir and serve chilled, with crisped bacon and chive flowers as a garnish. Remember, bacon makes this really, really good. Add more.


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