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"
Huh?

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

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!

Ingredients:

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

Directions:

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

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