Ingredients
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4
-
2
-
1
-
1
-
1 1/2
-
4
-
1/3
-
1
-
1 1/2
-
1
-
-
-
-
-
Directions
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
|
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. |
|
2
Done
|
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!. |
|
3
Done
|
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
Done
|
in a Medium Bowl Whisk the 1-1/2 Cups Sour Cream With the Flour Until Blended. |
|
5
Done
|
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. |
|
6
Done
|
Season With Salt and Pepper and Cayenne Pepper If Using Then Ladle Into Bowls. |
|
7
Done
|
Sprinkle With Grated Parmesan Cheese and Chopped Green Onions. |
|
8
Done
|
Delicious! |
