Name: Creamy Chive and Potato Soup – Cozy with a Spring Twist
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 medium yellow onion, chopped; 2 garlic cloves, minced; 1 and one-half pounds potatoes, peeled and diced (Yukon Gold or Russet); 4 cups vegetable broth; One-half teaspoon salt; One-fourth teaspoon black pepper; One-fourth cup chopped fresh chives (plus extra for garnish); One-half cup milk or half-and-half (optional, for extra creaminess)

There’s something so comforting about a warm bowl of potato soup, and this chive and potato version is one of my spring favorites.

It’s creamy and cozy, but with a fresh pop of flavor from plenty of chopped chives that make it feel light and seasonal.

I often make it when I want something soothing but not too heavy—especially when the weather’s still a bit chilly in early spring.

The balance of soft potatoes, smooth broth, and that herby, oniony bite of fresh chives is just perfect.

And it’s surprisingly simple to make, with ingredients you probably already have.

The beauty of this recipe lies in its simplicity. With just a handful of ingredients, you can create a deliciously velvety soup that’s bursting with flavor.

Imagine tender potatoes mingling with fresh chives, all blended into a creamy concoction that’s both satisfying and delightful.

Whether you’re serving it as a starter or a light meal, it’s sure to impress.

Jump to Recipe

Here’s Why You’ll Love My Chive and Potato Soup

This soup is the best of both worlds: hearty enough to satisfy, but with the bright, aromatic lift of fresh chives that gives it a springtime feel.

It’s ultra-creamy without relying heavily on cream, thanks to tender potatoes and a blend-friendly base.

Whether you keep it chunky or blend it until smooth, it’s endlessly comforting and easy to customize.

It’s also naturally vegetarian, gluten-free, and ready in under 40 minutes. Perfect for lunch, dinner, or even a starter course for a spring meal.

Deliciously Creamy Chive and Potato Soup

This Chive and Potato Soup offers a smooth blend of hearty potatoes and aromatic chives.

Each spoonful provides a comforting experience, with the creamy texture making it a delightful option for any mealtime.

The soothing combination of flavors is elevated by the fresh chives, which lend an herbal undertone that harmonizes beautifully with the richness of the potatoes.

Ingredients that Make a Difference

The simplicity of the ingredients is part of what makes this soup so appealing.

With just a few key elements, including medium potatoes, fresh chives, and a hint of butter, you can create a bowl of warmth that feels both satisfying and indulgent.

The addition of heavy cream adds richness, while the vegetable or chicken broth brings depth to the flavor profile.

Cooking Process and Techniques

The steps to prepare this soup are straightforward, allowing even novice cooks to achieve great results.

Begin by preparing the vegetables—peeling the potatoes and chopping the onions and chives.

Next, sauté the onions in melted butter until they become translucent, which enhances their sweetness and builds a base for the soup.

Once the onions are ready, introduce the diced potatoes and broth.

Bring this mixture to a boil before reducing the heat to simmer, allowing the potatoes to soften and absorb the flavors.

Blending for the Perfect Texture

A key step in crafting a smooth and creamy soup is the blending process.

Using an immersion blender, puree the mixture until it reaches the desired consistency.

Some may prefer a completely smooth texture, while others might enjoy leaving a few chunks of potato for added character.

Finishing Touches

Once blended, stir in heavy cream and half of the fresh chives, heating gently without boiling.

This step infuses the soup with a luxurious creaminess that complements the earthy flavors of the potatoes and the bright notes from the chives.

Before serving, taste and adjust the seasoning with salt and pepper to your preference, ensuring a well-rounded flavor.

Serving Suggestions

To serve, ladle the soup into bowls and garnish with the remaining chives for a pop of color and flavor.

Pair this soup with a thick slice of buttered toast, a warm baguette, or cheesy garlic bread for dipping.

It also goes well with a crisp green salad with lemon vinaigrette or a sandwich like a grilled cheese or BLT.

For a heartier meal, add a poached egg on top or serve it alongside roasted asparagus or spring vegetables.

If you’re serving it as a dinner starter, follow it with roast chicken, quiche, or a light fish dish.

Tips for the Best Chive and Potato Soup

Use starchy potatoes like Yukon Gold or Russet for the creamiest texture. Sautéing the onions and garlic slowly builds depth of flavor, and adding the chives at the end helps preserve their vibrant color and aroma.

For extra creaminess, blend the soup until silky smooth and stir in a splash of cream or milk. If you like a rustic soup, leave some potato chunks or only blend part of it.

Always taste before serving—chives and salt balance each other beautifully.

Creamy Chive and Potato Soup – Cozy with a Spring Twist

Recipe by JoanneCourse: Lunch, Dinner, or StarterCuisine: Comfort food, Spring-inspiredDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories per serving

250

kcal

This Chive and Potato Soup is a rich and smooth blend of hearty potatoes and aromatic chives. It’s creamy, savory, and comforting, making it a delightful addition to any lunch or dinner. Each spoonful offers a gentle balance of flavors, with the chives providing a fresh, herbal note that elevates the dish.

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, chopped
2 garlic cloves, minced
1 and one-half pounds potatoes, peeled and diced (Yukon Gold or Russet)
4 cups vegetable broth
One-half teaspoon salt
One-fourth teaspoon black pepper
One-fourth cup chopped fresh chives (plus extra for garnish)
One-half cup milk or half-and-half (optional, for extra creaminess)

Directions

Sauté the Base:
In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and sauté for 5 minutes until soft. Stir in the garlic and cook for another 30 seconds until fragrant.
Simmer the Potatoes:
Add the diced potatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for about 15 to 20 minutes or until the potatoes are very tender.
Blend the Soup:
Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches. For a chunkier soup, blend only half and leave some potatoes whole.
Finish and Flavor:
Stir in the chopped chives and milk or half-and-half, if using. Let simmer for 2 to 3 more minutes, then taste and adjust seasoning as needed.
Serve:
Ladle into bowls and garnish with more fresh chives and cracked black pepper. Serve hot with crusty bread or toast.

Notes

For a richer soup, add one-fourth cup of cream or a dollop of sour cream before serving.
Chive and Potato Soup is a great base—add leeks, celery, or even a little spinach to change it up.
This soup is vegetarian and can easily be made vegan by omitting the butter and dairy.
For added protein, stir in cooked white beans or top with a poached egg.

Storage and Warming of Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat or in the microwave, stirring occasionally.

If the soup thickens too much, add a splash of water or broth to thin it out. This soup can also be frozen for up to 2 months—thaw overnight before reheating.