Cream of Potato Soup – With Garden Fresh Chives

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It’s the middle of April and the great outdoors are calling me. Not only are the birds outside my bedroom window telling me to get up and enjoy the day, but the dark, rich soil from my flower beds is begging me to come out and play.

After breakfast and some school work, the boys and I headed out to spring clean the yard. The air was fresh, the grass was turning a delightful green, and the sun warmed our backs.

I felt like twirling in circles with my arms widespread, singing like Maria in The Sound of Music. “The hills are alive, with the sound of music. . .”

I spared the boys my caterwauling though, (not to mention the neighbors), and contented myself with hopping from one flower bed to another ohhhing and ahhhing over little green sprouts. I saw this darling little chive, teasing me with its tiny purple blossoms.

We spent the morning in the sun, but by late afternoon it grew chilly again. Our typical Minnesota spring weather prompted me to make, what will probably be, my last pot of soup for a few months.

I was already imagining a potato soup of some sort. The chives would blend in beautifully. . .

Cream of Potato Soup (egg-free, gluten-free, nut-free, sugar-free, yeast-free)

1/2 c. dry wild rice (pre-soaked)
2 T. unsalted butter
1 onion, chopped
4 potatoes, diced
1/4 c. parsley
handful of fresh chives
1/4 t. thyme
1/4 t. celery seed
celtic sea salt, to taste
fresh ground pepper, to taste
1 c. chicken stock
1 1/2 c. milk (or coconut milk) combined with 2 T. arrowroot powder
4 oz. pre-cooked ham

Directions:

1. Soak wild rice the day before. After soaking, drain and rinse. Add more water and boil on stove top about 40 min. or until rice is split and tender. Drain.

2. Saute onions and potatoes in butter. Add chives, parsely, thyme, celery seed, celtic sea salt, and pepper.

3. Add chicken broth and let simmer 15 min. Combine milk with arrowroot powder and slowly stir it in. Let simmer until thickens to desired consistency. You can also take half of the soup out and puree it in the blender, then add back into soup.

4. Add the ham and wild rice and heat thoroughly. Serve and enjoy!

Mmmm. What a great way to say goodbye to winter and hello to spring!

Don’t know where to purchase some of these ingredients? Visit our Whole Food Sources page.

Shared with: Healthy Home Economist, New Life on A Homestead, Make Ahead Meals For Busy Moms, The Modest Mom Blog, Flour Me With Love, Nourishing Traditions, Simply Sugar & Gluten Free, Vintage Wannabee, Real Food Forager, Delicious Obsessions, Time-Warp Wife, Chef in Training, Young Living Oil Lady, The King’s Court IV, Gluten-Free Homemaker, Whole New Mom, Women Living Well, Frugally Sustainable, This Chick Cooks, Deep Roots at Home, Raising Homemakers, It’s A Keeper, Our Simple Country Life, The Greenbacks Gal, GNOWFGLINS, The Nourishing Gourmet, Raising Mighty Arrows, Food Renegade, Real Food Whole Health, Comfy in the Kitchen, Little Natural Cottage, Rook No. 17, Far Above Rubies, Growing Home, Day 2 Day Joys,

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Paula
I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 18 years, mother of five, reluctant cook, full-time teacher, chocolate-snatcher, and children's author. Various family health issues including Lyme disease and candida has turned me into a 'researcher'. I don't have initials after my name, a degree in anything but motherhood, or a framed certificate on my wall. What I do have is a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it. Oh, and I also might mention homesteading, homeschooling, fitness, herbs, faith, and anything else I'm thinking about. . . like wow, I need to refill my tea. . .
Paula
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