Creamy Potato And Chives Soup

• 1 1/4 lbs russet potatoes, peeled and diced into 1/2 inch squares
• 6 ounces unsalted butter
• 3/4 cup flour
• 1 (6 ounce) onions, chopped
• 2 tablespoons vegetable oil
• 7 cups water
• 1 bay leaf
• 2 tablespoons chopped fresh chives (more if desired)
• 1 1/2 tablespoons chicken bouillon powder
• 1 teaspoon Lawry's Seasoned Salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 cups whole milk
• 4 fluid ounces table cream
• 12 fluid ounces sour cream
• crouton, if desired (to garnish)

1. Cook the potatoes until they are tender; set aside.
2. Prepare roux: melt the butter in a small saucepan over medium heat.
3. Gradually whisk in the flour until it is well combined.
4. Cook over medium heat, stirring often, for about 3 to 5 minutes or until the mixture turns an almond colour and is very creamy; set aside.
5. To make the soup: in large kettle, saute the onion in oil until it is soft.
6. Add the water, bay leaf, chives, chicken bouillon, seasoning salt, pepper and garlic powder; bring to a boil.
7. Whisk in the milk and table cream, then the prepared roux; cook, stirring frequently, until thickened.
8. Add the sour cream and potatoes.
9. Simmer until soup reaches 160u0b0F.
10. Remove the bay leaf.
11. Remove from the heat and serve with croutons if desired.

potatoes, butter, flour, onions, vegetable oil, water, bay leaf, fresh chives, chicken bouillon powder, salt, black pepper, garlic powder, milk, cream, fluid ounces sour cream

Taken from www.food.com/recipe/creamy-potato-and-chives-soup-36095 (may not work)