Monday, February 26, 2018

Cambridge Country Inn and Pub Sour Cream and Chive Potato Soup

I have never heard of Cambridge Country Inn and Pub before I saw this recipe on CD Kitchen.
I still haven't actually ever heard of it.

A quick Google search brought up a couple mentions of a place in Cambridge WI by this name. Without ever seeing a menu, I can only assume this is the one.

One Monday night I made this soup. We all enjoyed it that night. The following Thursday was a crazy day. Told hubby we were having the leftovers for dinner. He responded with "OMG AGAIN? How many times are we going to eat this?"
I reminded him it was only our second meal.
He was all "oh. I guess it just feels like more"

So, reheated soup...handed him a bowl and he was all "I freaking love this soup"

Time to clean up dinner, there wasn't much left. He was determined to save every last drop.

I can only assume he had been thinking of some other meal when he "complained" earlier.

Men! They claim we are the hard ones to understand...I think not!

1 ¼ Lb russet potato (peeled and diced into ½ inch square)
¾ Cup Margarine
¾ Cup flour
1 Onion (chopped)
2 Tbsp Vegetable oil
7 Cups Water
1 Bay leaf
2 Tbsp Chives (chopped)
1 Tbsp chicken base
1 Tsp Seasoned salt
¼ Tsp Black pepper
½ Tsp Garlic powder
2 Cups Milk
½ Cup Half and Half
1 ½ Cup Sour cream

1. Cook potatoes until tender, set aside
2. For roux: Melt margarine in small saucepan over medium heat. Gradually whisk in flour until well combined. Set aside.
3. In large soup pot, saute onion in oil until soft
4. Add water, bay leaf, chives, chicken base, seasoned salt, pepper, and garlic powder. Bring to a boil.
5. Whisk in milk and half and half.
6. Add roux. Stir frequently until thickened.
7. Add sour cream and potatoes.
8. Simmer until soup is hot through


Come party with me HERE!


  1. My husband loves soup and potatoes. We will have to try this. Perfect for a cold winters day. Thanks for sharing at the #HomeMattersParty

  2. Men can be hard to understand that is for sure! Your soup looks amazing. The flavours sound fantastic too! It's perfect for the cooler weather so many of us have been having. Thank you so much for sharing it with the Hearth and Soul Link Party, Jay. Hope to see you again this week. Have a lovely week ahead!

  3. Jay, your soup will be delicious, this is a great recipe! Thanks so much for sharing your awesome post with us at Full Plate Thursday and come back to see us soon!
    Miz Helen

  4. I was a kitchen supervisor at CCIP when we made this soup in the early 2000's. It's an amazing soup! We would sell it by the gallon. I would make 5 gallons and we would sell over a gallon for take out and the rest in house every Saturday. Glad to see it's still popular.