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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A different potato soup that calls for both white and sweet potatoes Ingredients:
6 large idaho potatoes, peeled and cut into pieces |
2 large sweet potatoes, peeled and cut into pieces |
1 large onion, chopped |
4 cups chicken broth or bouillon |
2 teaspoons thyme |
1- 16 oz. container sour cream |
1 stick butter or margarine |
1/2 cup flour |
2 cups milk |
salt and pepper to taste |
Directions:
1. Place potatoes, onion, broth and thyme into a 5-quart pot. Bring to a boil, then cover and simmer for 20 minutes or until potatoes are tender.
2. Melt butter in a medium size saucepan. Stir in flour with a whisk or wooden spoon to make a smooth paste.
3. Add milk, a little at a time, stirring to make the mixture smooth. Bring to a boil, stirring constantly until thickened. Season generously with salt and pepper. Add to the potato mixture.
4. Stir in sour cream.
5. Heat thoroughly and serve.
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