Potato Chive Soup Recipe

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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. —Linda Harrington, Hudson, New Hampshire
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 cup: 293 calories, 25g fat (15g saturated fat), 81mg cholesterol, 791mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 3g protein.


  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).
Originally published as Potato Chive Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p122

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