TL/DR – Lemon Chive Potato Soup. An easy and tasty spring soup featuring yukon gold potatoes, fresh chives, lemon and a delicious dollop of sour cream. –
This recipe occurred to me in the wee hours of the morning in that strange haze between wakefulness and sleep. It is super easy and full of zing. It’s a perfect soup for a chilly spring evening.
Start by sautéing yellow onions and minced garlic in butter. Yes, butter. Then add lemon zest and allow it to cook a bit in the butter to release its flavor. Hit the pan with white wine vinegar and allow it to cook off.
Add veggie broth and peeled, cubed yukon gold potatoes and some more white wine vinegar and bring it to a low boil. Cook it for about 15 minutes or until the potatoes are tender. Right before serving, toss in 3 T of minced chives and season it to taste with kosher salt and pepper.
Serve the soup in bowls with a wedge of lemon on the side and a dollop of sour cream in the center.
For another easy and meatless soup, try Vegan Green Chile Bean Soup. For a new take on mashed potatoes, try Greek Yogurt Mashed Potatoes with Parsley Dill Pesto.
Lemon Chive Potato Soup
An easy and flavorful spring soup featuring yukon gold potatoes, chives, lemon and a dollop of sour cream.
Ingredients
- 2 T butter
- 1 cup yellow onion, diced small, about one small onion
- 3 - 4 cloves garlic, minced
- Zest of one lemon
- 2 T white wine vinegar, divided
- 4 cups vegetable broth or stock
- 2 cups water
- 1 1/2 lbs yukon gold potatoes, peeled and cut into 1 inch cubes
- 4 T minced chives, divided
- 1/2 c sour cream
- One lemon, cut into wedges. Use the lemon you zested.
- Kosher salt and pepper to taste
Directions
- Step 1 In a medium pot or a stock pot, melt the butter over medium heat.
- Step 2 Add the onions and the garlic and sauté over medium heat for 3 minutes. Then add the lemon zest and allow it to cook for about 1 minute.
- Step 3 Add 1 T of white wine vinegar to the pot and allow it to cook off, about 30 seconds.
- Step 4 Add the vegetable stock or broth, water, potatoes and the remaining 1 T white wine vinegar. Bring to a low boil and then cook for about 15 minutes until the potatoes are fork tender.
- Step 5 Remove the pot from the heat and add 3 T of the minced chives. Season the soup with salt and pepper to taste. It should take about 1 or 1 1/2 teaspoon of kosher salt, but add it slowly to avoid over-seasoning.
- Step 6 To serve, spoon two or three ladlefuls into bowls and top with a dollop of sour cream and a sprinkle of a few more minced chives. Serve a lemon wedge on the side of each bowl. Encourage guests to squirt the fresh lemon onto their portion before eating.
