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Sour
Cream And Chive Potato Soup
3 cups of
diced, peeled potatoes
1/2 cup of diced celery
1/2 cup of diced onion
1 1/2 cups of water
2 chicken bouillon cubes
1/2 teaspoon of salt
2 cups of milk
1 cup of sour cream
2 tablespoons of flour
1 tablespoon of chopped
chives
In large saucepan, combine
the potatoes, celery, onion,
water, chicken bouillon
cubes, and the salt.
Cover and cook until the
potatoes, onions, and celery
are tender, or about 20
minutes.
Do not overcook potatoes.
They should be just tender,
not mushy.
Next, add 1
cup milk and heat through.
In medium bowl, mix the sour
cream, flour, chives and the
remaining 1 cup milk.
Gradually stir the sour
cream mixture into the soup.
Cook over low heat, stirring
constantly, until thickened.
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Cooking With The Capt.
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