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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The homespun flavor in every spoonful of this delicate cream soup disguises its easy preparation. Based on a favorite restaurant soup, this version comes in handy when there are extra mashed potatoes from a holiday meal. âLinda Harrington, Hudson, New Hampshire Ingredients:
1/2 cup butter, cubed |
1 medium onion, chopped |
1/2 cup minced fresh chives |
1 carton (32 ounces) chicken broth |
2-1/2 cups mashed potatoes (with added milk and butter) |
1 cup heavy whipping cream or half-and-half cream |
oyster crackers, optional |
Directions:
1. In a large saucepan over medium heat, melt butter. Add onion; cook and stir until crisp-tender. Add chives; cook 2 minutes longer. Remove from the heat; stir in broth and potatoes.
2. In a blender or food processor, process mixture in batches until smooth. Return to the pan; stir in cream. Heat through (do not boil). Serve with crackers if desired. Yield: 8 servings (2 quarts).
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