Prep 30 mins
Cook 40 mins
A creamy, rich family favorite from my Grandmother and mother. Note: When warming up leftovers, the soup will be thick and may need more broth added to it.
- 3 cups diced pared potatoes
- 1⁄2 cup diced celery
- 1⁄2 cup diced onion (you can use less onions if preferred)
- 1 1⁄2 cups water
- 2 chicken bouillon cubes
- 1⁄2 teaspoon salt
- 2 cups milk
- 1 cup low-fat sour cream
- 2 tablespoons flour
- 1 teaspoon chopped chives
- Combine the potatoes, celery, onion, water, bouillon, and salt in a large soup pan. Make sure there is enough liquid to cover the potatoes. Cover the pot and cook for about 20 minutes or until potatoes are tender. Add 1 cup milk, heat. Mix sour cream, flour, chives and remaining 1 cup of milk in medium bowl. Stir sour cream mixture into soup base gradually. Cover over low heat stirring constantly until thickened. Enjoy!
I was looking for an easy potato soup recipe and I came across this one. It was really simple and I had all the ingredients at home. My husband loved it. He didn't only have seconds but had thirds. And even my picky kids ate it. I'm definitely making this again.
We really loved this soup. The only alteration I made was to add 1/2 lb diced and cooked bacon; just stirred it in right before serving. This was super easy to prepare and tasted great on an unusually snowy day in Spring. :) Thanks for sharing, Jessa! Made & enjoyed for Spring 2010 Pick A Chef. You've been adopted! http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
This was really good, everyone that tasted it loved it and I will definitly make this again.