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Baked Potato Soup with Chive Cream | Baked Potato Soup with Chive Cream Recipes | Baked Potato Soup with Chive Cream Recipe

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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

Baked Potato Soup with Chive Cream


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

Mexican flavors have hit the mainstream U.S. public and Cacique's line of fresh, natural and traditional Hispanic fresh cheeses, classic cheeses, creams, chorizos and beverages help you create delicious, authentic Mexican dishes that are deeply rooted in history and tradition. Visit Cacique® for more information

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