 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
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. Ingredients:
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 |
Directions:
1. 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!
|
|