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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This special soup is a true family favorite. I received the recipe from my sister and then passed it on to my daughters. It's perfect served with leftover ham. Ingredients:
2 cups water |
2 chicken bouillon cubes |
3 cups cubed peeled potatoes |
1/2 cup chopped onion |
1/2 cup thinly sliced celery |
3/4 teaspoon salt |
1/2 teaspoon pepper |
2 cups milk, divided |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup (8 ounces) sour cream |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped chives |
Directions:
1. In a 3-qt. saucepan over medium heat, combine water, bouillon, potatoes, onion, celery, salt and pepper; bring to a boil. Reduce heat cover and simmer for 15-20 minutes or until potatoes are tender. Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add parsley and chives just before serving. Yield: 4-6 servings.
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