Colorful Potato Soup
photo by loof751
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
8 cups
ingredients
- 1 medium onion, finely chopped
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 4 chicken bouillon cubes
- 4 cups boiling water
- 14 1⁄2 ounces chicken broth
- 3 cups potatoes, peeled and diced, about 2 pounds
- 1 cup carrot, grated
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 (8 ounce) carton sour cream
- 2 tablespoons parsley, chopped
- shredded cheese
directions
- Saute onion in butter in a Dutch oven over medium heat; stirring constantly, until tender.
- Dissolve bouillon cubes in boiling water. Add bouillon and broth to dutch oven. Bring to a boil. Add potato; cover, reduce heat and simmer for 15 minutes.
- Stir in carrot, salt, and pepper; cover and simmer 15 minutes or until potato is tender.
- Combine flour and 2 tbsp cooking liquid, stirring with a wire whisk until smooth. Stir flour mixture into soup mixture; cook, stirring constantly, until thickened and bubbly. Reduce heat to low, stir in sour cream and parsley. Cook just until thoroughly heated.
- Serve in individual bowls. Top with cheese.
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Reviews
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Made it for my DDs,both down with a cold and both with no appetite, but none complained when I was feeding them. I chopped everything up in the mixer and I left out the salt (the youngest one is 9 months old).Added the sour cream just before serving as I wanted some soup without. For me the butter is what makes the soup. Thanks for this , I'll be making it a lot for my DDs.
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We liked this quite a lot. I am not sure that I would use as much sour cream next time - perhaps use evaporated milk for part, or perhaps my sour cream was more tart than usual. I used all chicken - well, actually turkey broth for this. I also added a bay leaf and some whole peppercorns, both of which are great assets to this type of soup. I used the large holes of the box grater for the carrot, which made a pretty flakes in the soup. What I particularly like is that I always have these ingredients available - a perfect pantry soup!
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Tweaks
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This is excellent potato soup! However, I did make just a few changes such as using entirely canned chicken broth instead of water and bouillon, I doubled the amount of potatoes and pepper and added cheese directly to the soup and blended. This is a full-bodied potato soup and makes an excellent supper soup! Thanks so much, breezermom : )
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This was made specifically for my vegetarian son & DIL, so I replaced the chicken broth with a vegetable one & left out the bouillon cubes! I thought the taste was OK, but the kids loved it, so . . . Another time, though, I'd include the chicken flavors! Also, I like the taste & nutrition of the peels so left them on! Thanks for sharing a great recipe! [Tagged, made & reviewed in Please Review My Recipe]
RECIPE SUBMITTED BY
breezermom
United States