Golden Carrot Potato Soup
- Reviews 1
Ready In: 25 mins
Serves: 4-6
Ingredients
- 4 russet potatoes, peeled and cubed
- 4 carrots, peeled and grated
- 1 onion, diced
- 2 cups water
- 1 chicken bouillon cube
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 cup milk
- 1 cup sour cream
- chives, chopped (optional)
Directions
- Place potatoes, onion, carrots, water, bullion, salt, and pepper in medium sized pot and boil until potatoes are done, about 15 minutes, depending on the size of your potato pieces, stirring occasionally.
- Remove from heat. Carefully mash contents of pot until only some potatoes remain in tact.
- Add milk and sour cream, reserving 4 teaspoons of sour cream for garnish, if desired.
- Return to low heat and stir until soup is warm and sour cream is broken up. Do not boil.
- Serve immediately, with dollops of reserved sour cream and chives.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off