Combine 7 cups chicken broth, potatoes, and garlic cloves in a large pot. Bring to a boil. reduce heat to medium; cover and simmer until potatoes are very tender, about 25 minutes.
Working in batches, puree soup in blender until smooth. Return to same pot. add half and half and bring to simmer. Thin with more broth if soup is too thick. Season to taste with salt and pepper. Stir in chives/
Can be prepared one day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently.
Ladle soup into bowls. top with a dollop of sour cream.
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|Serving Size: 1 Serving (513g)|
|Recipe Makes: 6|
|Calories from Fat: 65 (28%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 20.7mg||6 %|
|Sodium 1118.4mg||39 %|
|Potassium 958mg||25 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 31.9g|
|Protein 7.2g||10 %|
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Calories per serving: 232
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