Hokkaido Dairy Potato Soup with Chive Croutons
A velvety, dairy-forward soup made with Hokkaido's famous potatoes and fresh chives, perfect for a cozy meal. This french-inspired soups (vegetarian) ready in about 50 minutes pairs Hokkaido potatoes, Heavy cream, Chicken stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 400g, peeled and diced Hokkaido potatoes
- 200ml Heavy cream
- 300ml Chicken stock
- 20g Butter
- 1 medium, finely diced Onion
- 2 tbsp, chopped Fresh chives
- 15g All-purpose flour
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 slice, cubed Bread
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Melt butter in a large pot over medium heat, add onions, and cook for 5 minutes until translucent and fragrant.
- Step 2: Stir in flour to form a roux, cook for 1 minute while stirring constantly until golden.
- Step 3: Gradually whisk in chicken stock, then add potatoes and simmer for 20 minutes until potatoes are fork-tender.
- Step 4: Remove 1 cup of potato mixture and blend until smooth, then return to pot. Stir in heavy cream, salt, and pepper until fully combined and simmering gently.
- Step 5: Cook croutons in a skillet over medium heat with 5g butter until golden and crisp, then top soup with chives and croutons just before serving.
Frequently asked questions
How long does Hokkaido Dairy Potato Soup with Chive Croutons take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hokkaido Dairy Potato Soup with Chive Croutons?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep hokkaido potatoes from drying out.
Can I substitute ingredients in Hokkaido Dairy Potato Soup with Chive Croutons?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hokkaido Dairy Potato Soup with Chive Croutons for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Hokkaido Dairy Potato Soup with Chive Croutons vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many soups recipes and this is hands down the best.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
