Ingredients
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4 large potatoes
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2 medium celery ribs
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1 medium onion
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1 tablespoon fresh minced garlic (optional)
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1 1⁄2 cups low sodium chicken broth
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4 chicken bouillon cubes (I use OXO brand
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1⁄3 cup grated parmesan cheese
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1 cup full-fat milk (or use 2 cups half-and-half cream)
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1 1⁄2 cups sour cream
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1 tablespoon flour
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salt & freshly ground black pepper (i use seasoned salt)
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1 pinch cayenne pepper
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grated parmesan cheese
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green onion
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Directions
Prep Time: 20 m | Cook Time: 45mins | Serves: 4-6
Delicious Thick Creamy Potato Soup, One of the best potato soups, I think the sour cream makes the difference, I like to add in the cayenne pepper for just a bit of heat, and I most always double the complete recipe and use 4 russet potatoes and 4 red potatoes If desired you can add in some cooked cubed potatoes just before serving and sprinkle with more Parmesan cheese, I most always do! you will love this!”, I am not a cook so bare with me I have been cooking potato soup for years and I can never get it creamy I was hoping this recipe would be the one but my soup still did not come out creamy Any idea what I could be doing wrong?
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Steps
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1
Done
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Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes). |
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2
Done
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Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!). |
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3
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Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly. |
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4
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In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended. |
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5
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Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove. |
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6
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Season with salt and pepper and cayenne pepper (if using) then ladle into bowls. |
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7
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Sprinkle with grated Parmesan cheese and chopped green onions. |
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8
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Delicious! |
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