One of the most rewarding things about learning to garden is
seeing the plants thrive. 

Although I’m a beginner gardener, I’ve learned that
chives are such a hearty plant, and seem to flourish with very little
maintenance. 

My lovely friend recently gave me lettuce seeds which I planted in
a pot alongside my chives. They are also doing well with very little care. 

It’s
amazing those little tiny seeds I planted with my fingers crossed are starting
to look like real lettuce now! It makes me so excited 🙂

The chives are growing thick and long. They remind me of my hair when I first wake up in the morning.  

I wanted to trim them back so that they wouldn’t block the baby lettuce from the sunlight, which meant of course I needed to develop a recipe that would be able to support a large amount of fresh chives. Potatoes and chives are like peanut butter and jelly. They’re just so delicious and happy together.

The Potato Chive Soup recipe has a fresh herb flavor that is
delightful. The red pepper flakes add a touch of heat that compliments the
earthy potatoes and onion chive flavor nicely. Fresh dill and garlic add an
extra boost of flavor to the soup.

If you’re blessed with a beautiful day, take the soup
outside and enjoy good food and fresh air!

I hope you enjoy!

Potato Chive Soup

Yields: 6 servings

Ingredients:

• ·        
  2 Tbsp. extra virgin olive oil
• ·        
  1 onion, chopped
• ·        
  4 garlic cloves, minced
• ·        
  6 potatoes, peeled & diced
• ·        
  1 cup chives, chopped (reserve a few for
  garnish)
• ·        
  3 cups vegetable broth
• ·        
  2 cups water
• ·        
  1 Tbsp. fresh dill, chopped
• ·        
  2 tsp. sea salt
• ·        
  1 tsp. pepper
• ·        
  ½ tsp. thyme, dried
• ·        
  ½ tsp. red pepper flakes (or to taste to achieve
  desired heat)

Directions:

In a large soup pot over medium heat add extra virgin olive
oil. Add onions and a small pinch of the salt and pepper; sauté onions for 5
minutes.

Add minced garlic, potato cubes, and chives. Sauté for 4
minutes stirring frequently.

Add vegetable broth, water, dill, salt, pepper, thyme and
red pepper flakes. Bring soup to a boil.

When the soup comes to a boil, turn down the heat and simmer
for 20 to 25 minutes, until potatoes are tender.

Remove from heat, and blend with an immersion blender. When
blending if the soup is too thick add a small amount of water or vegetable
broth at a time until the desired thickness is achieved. Taste and season with
salt and pepper if needed.

Garnish soup with a few chopped chives; serve immediately.

To Print, Email or Text recipe click
here.

With love, gratitude
& herby deliciousness,

Wendy Irene