Potato Chive Soup

It's officially fall when you start making soup on a Saturday afternoon. It`s great to prepare some lunches for the upcoming week and I am trying to use up all of the precious remainders of the onion corner in my garden. The quantities in this recipe are loosely guessed. That`s the great thing about making soup though - every batch will be different. This soup is creamy, comforting, bursting with so much flavour, and very good for you too (minus the sour cream, butter and cream... okay, so it`s not that good for you, but it is flavourful!)! Oh, not to mention inexpensive to make, which is always a bonus. Bon appétit!

Ingredients:
8 medium sized russet potatoes, cut into 1-inch pieces

1 sweet potato (if you have one)
4 cups canned chicken broth
1/2 cup (about) cream (I used 1/2 & 1/2)
2 tablespoon butter

1 onion

handful of chopped green onion
1/4 cup chopped fresh chives
1/3 cup sour cream
Salt and pepper
Additional sour cream & bacon bit for serving

Directions:
1. Sauté onion and green onions in 1 tbs. of butter until soft in a large soup pot. Pour in broth and chopped potatoes. Cover and simmer until potatoes are very tender, stirring occasionally, about 30 minutes. Let mixture cool slightly.

2. Purée potato mixture in batches in blender or processor - or, if you`re lucky, you own a fantastic hand blender (I`m one of those lucky people!). Return soup to saucepan. Stir in enough cream to thin to desired consistency. Mix in additional butter and chives. Bring to simmer. Remove from heat and mix in 1/3 cup sour cream. Season with salt and pepper. Serve, passing additional sour cream & bacon bits separately.