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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is possably one of my favorite recipies, My gandpa and I make it alot. DO NOT USE CANNED POTATOES IN THIS RECIPE!!!! Ingredients:
8 cups chicken broth |
2 large grated carrots |
2 cups peeled and cubed potatoes (small) |
5 medium grated dill pickles |
1/2 cup milk |
1/2 cup flour |
1 egg |
1 cup sour cream |
1 stalk celery |
Directions:
1. Combine broth, carrots, potatoes, and celery in soup pot.
2. Cook, covered over low heat until potatoes are tender.
3. Add pickles and cook 15 minute.
4. mix milk and flour until smooth, and add to soup mixing well.
5. Bring to boil, stirring untill slightly thickened.
6. Remove from heat.
7. Beat egg with sour cream until smooth.
8. Keep soup warm but not boiling.
9. Add some of warm soup to sour cream then gradually add back to pot.
10. Keep warm but not boil or sour cream will curdle.
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