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Baked Potato Soup with Chive Cream
1/2 cup Cacique® Crema Mexicana
3 cups chicken stock
1/2 cup white onions - diced
1/4 cup chives - chopped (save some for garnish)
1 tsp lemon juice
1 cup milk - (reduced fat)
1 tbsp olive oil
3 russet potatoes - baked, cooled, peeled, cut into 1" pieces (about 4 cups)
1/4 tsp salt
salt & pepper - to taste
Instructions
Over medium heat, heat oil in a large heavy-bottomed pot or Dutch oven. Add onions and cook until softened, about 8 minutes. Add potato, chicken stock, and milk. Bring to a boil, reduce heat and simmer 10 minutes. Carefully puree soup in a blender, then return pureed soup to the pot and re-warm (or use an immersion blender). Taste and add salt and pepper as needed. Stir together chopped chives, crema, lemon juice and /4 teaspoon salt. Serve soup with a dollop of chive cream and chopped chives on top.
Servings: 6-8
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