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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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I LOVE this recipe because it is a family gem, and my grandfather and I make this as frequently as we can. NEVER USE CANNED POTATOES. If you do it won't taste right. Ingredients:
8 cups chicken broth |
2 grated carrots |
2 cups peeled and cubed potatoes (small) |
5 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 min,.
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. beat egg with sour cream until smooth.
7. keep soup warm but not boiling.
8. add some of warm soup to sour cream then gradually add back to pot. keep warm but not boil or sour cream will curdle.
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