Sour Cream of Potato Soup
Homemade Cream of Potato soup that's rich silky and smooth. Best of all, there's no cream!
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| 2 | cups |
chicken broth
or vegetable stock for vegetarian |
|
| 3 | cups |
potatoes
raw, diced |
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
onions
chopped |
|
| 2 | cups |
milk
scalded |
|
| 3 | tablespoons |
butter
|
|
| 1 | cup |
sour cream
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 473 | ml |
chicken broth
or vegetable stock for vegetarian |
|
| 7.1E+2 | ml |
potatoes
raw, diced |
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
onions
chopped |
|
| 473 | ml |
milk
scalded |
|
| 45 | ml |
butter
|
|
| 237 | ml |
sour cream
|
|
| 15 | ml |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Add the water and stock or broth to a soup pot along with the diced potatoes, onions and celery and turn the heat to high.
Bring to the boil, reduce heat to medium low and cover. Allow to simmer, stirring occasionally until the potatoes are very tender.
Do not drain. Pass the soup through a food mill or press it through a sieve. Feel free to use a stick immersion blender if desired.
Add the milk and butter.
Mix together the sour cream and flour until smooth then add to the soup, stirring constantly. Cook until thickened, about 3 minutes.
Taste and season with salt and fresh ground black pepper.
