This soup started with the chives. I saw them at the market and immediately wanted to find a way to use them. Naturally, I thought potatoes. Baked, mashed, roasted- chives are always a go-to garnish for potatoes. I chose to create a creamy potato soup with onions, yukon gold and butter potatoes, garlic, salt, pepper, and a splash of cream. Topped with fresh shredded parmesan and chives, it was lovely. It’s not often you start a recipe with the least important ingredient, but it worked out quite well this time!

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