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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
7 medium potatoes, peeled and cubed |
2 -3 celery ribs, chopped |
1 onion, chopped |
1 quart water |
4 teaspoons chicken bouillon granules |
1/4 cup butter |
1/4 cup all-purpose flour |
2 teaspoons salt |
1 teaspoon pepper |
1 quart milk |
sour cream |
shredded cheddar cheese |
Directions:
1. In a large pot, add potatoes, celery, onion, water and bouillon; bring to a boil.
2. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender; cool slightly.
3. Place half of potato mixture in a blender; cover and puree.
4. Repeat with remaining potato mixture; set aside.
5. In same large pot, melt butter.
6. Stir in flour, salt and pepper until smooth.
7. Gradually add milk and bring to a boil.
8. Boil and stir constantly for 2 minutes.
9. Pour in potato puree and cook until heated thoroughly.
10. Pour soup into individual serving bowls; garnish with sour cream and shredded cheddar cheese.
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