Ingredients
- 1 1/4 pounds russet potatoes, peeled and diced
- 3/4 cup margarine
- 3/4 cup all-purpose flour
- 1 onion, chopped
- 2 tablespoons vegetable oil
- 7 cups water
- 1 bay leaf
- 2 tablespoons chopped chives
- 1 tablespoon chicken base granules
- 1 teaspoon seasoned salt
- 1/4 to 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups 2% milk
- 1/2 cup half-and-half cream
- 1 1/2 cup low fat sour cream
How to Make
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Step 1: Cook potatoes in a pot until tender. Drain then set aside.
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Step 2: For the roux: Melt margarine in small saucepan over medium heat. Gradually whisk in flour until well combined. Cook over medium heat, stirring often, about 3 to 5 minutes or until mixture turns an almond color and is very creamy. Set aside.
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Step 3: In large saucepan saute onion in 2 tablespoons oil until soft. Add water, bay leaf, chives, chicken base, seasoning salt, pepper and garlic powder. Bring to boil. Whisk in milk and half-and-half, then whisk in the prepared roux. Cook stirring frequently, until thickened. Add sour cream and potatoes. Cook stirring over low heat until hot. Remove from heat and serve with croutons if desired.
We hope you enjoy this recipe!
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