Ingredients
-
1
-
2
-
4
-
4
-
14 1/2
-
3
-
1
-
1 1/2
-
1/4
-
2
-
1
-
2
-
-
-
Directions
Colorful Potato Soup,I had to post this because it is one of my daughter’s favorite meals. We top it with shredded cheese, and have yeast rolls on the side. It isn’t spicy, so most kids like it. This recipe came from “Now You’re Cookin” Cookbook.,For this soup used self made chicken broth! I cutted potatoes and carrots in small cubes and prepard this delicious soup with them. For serving i topped the soup with the cheese and served with homemade bread. I made only a mistake: I should have made much more…it was too good!,We liked this quite a lot. I am not sure that I would use as much sour cream next time – perhaps use evaporated milk for part, or perhaps my sour cream was more tart than usual. used all chicken – well, actually turkey broth for this. I also added a bay leaf and some whole peppercorns, both of which are great assets to this type of soup. used the large holes of the box grater for the carrot, which made a pretty flakes in the soup. What I particularly like is that I always have these ingredients available – a perfect pantry soup!
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Steps
|
1
Done
|
Saute Onion in Butter in a Dutch Oven Over Medium Heat; Stirring Constantly, Until Tender. |
|
2
Done
|
Dissolve Bouillon Cubes in Boiling Water. Add Bouillon and Broth to Dutch Oven. Bring to a Boil. Add Potato; Cover, Reduce Heat and Simmer For 15 Minutes. |
|
3
Done
|
Stir in Carrot, Salt, and Pepper; Cover and Simmer 15 Minutes or Until Potato Is Tender. |
|
4
Done
|
Combine Flour and 2 Tbsp Cooking Liquid, Stirring With a Wire Whisk Until Smooth. Stir Flour Mixture Into Soup Mixture; Cook, Stirring Constantly, Until Thickened and Bubbly. Reduce Heat to Low, Stir in Sour Cream and Parsley. Cook Just Until Thoroughly Heated. |
|
5
Done
|
Serve in Individual Bowls. Top With Cheese. |
