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Potato Chive Soup Notes If you don’t have an immersion blender, regular blender or food processor, you can just chop all the ingredients very finely, and then use a potato masher at the end to mash it together. In this case, the soup will be chunky instead of smooth but will taste just as delicious. Ingredients 2 tablespoons butter or olive oil 1 medium onion, chopped (or 3 shallots or 2 leeks) 2 tablespoons dry sherry or white wine 1½ pounds potatoes, peeled and cut into 1/2-inch dice (about 4 cups) 2 cups chicken or vegetable broth 1 teaspoon salt pepper to taste 1 to 1 ½ cups milk 1 bunch fresh chives, chopped Instructions Heat butter or oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add sherry or wine and potatoes. Stir, cooking until the sherry or wine evaporates, about 30 seconds. Add stock, salt and pepper to taste. Bring to a boil. Reduce heat to simmer; cover and cook until potatoes are tender, about 15 minutes. Turn off the heat and add the milk and chives. Blend together with an immersion blender, or ladle into your blender or food processor and blend until smooth. Adapted from cooksillustrated.com