Chive soup

• 2 Tb canola or olive oil
• 1 lb. potatoes, peeled and chopped into 1-inch cubes
• 8 oz. chives, cut into 1-inch pieces
• 2 cups good chicken or vegetable stock (or homemade!)
• 2 cups whole milk
• Salt and pepper
• 4 Tb. butter or olive oil

Heat oil in pan over medium heat and add potatoes, stirring to coat. Add salt and pepper. When sizzling add stock and stir. Cover and cook for 15-20 minutes or until the potatoes are very tender. Stir in butter or olive oil. Add chives, then potato mixture to a blender or food processor and blend until smooth. Add milk, stir and serve chilled, with fresh sliced chives as a garnish.