Ingredients

How to make it

  • Cook potatoes until tender then set aside.
  • Melt margarine in small saucepan over medium heat.
  • Gradually whisk in flour until well combined.
  • Cook over medium heat stirring often for 5 minutes then set aside.
  • In large kettle sauté onion in oil until soft.
  • Add water, bay leaf, chives, chicken base, seasoning salt, pepper and garlic powder.
  • Bring to boil then whisk in milk and half-and-half then prepared roux.
  • Cook stirring until thickened then add sour cream and potatoes and simmer 30 minutes.
  • Remove from heat and serve with croutons.

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