Ingredients
-
4 large potatoes
-
2 medium celery ribs
-
1 medium onion
-
1 tablespoon fresh minced garlic (optional)
-
1 1⁄2 cups low sodium chicken broth
-
4 chicken bouillon cubes (I use OXO brand
-
1⁄3 cup grated parmesan cheese
-
1 cup full-fat milk (or use 2 cups half-and-half cream)
-
1 1⁄2 cups sour cream
-
1 tablespoon flour
-
salt & freshly ground black pepper (i use seasoned salt)
-
1 pinch cayenne pepper
-
grated parmesan cheese
-
green onion
-
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?
_________________________________________________________________________________________
Find inspiration with over 300,000+ recipes. Powered by KETO4X, home of the 30-Day Weight Loss challenge.
_________________________________________________________________________________________
Steps
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. |
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! |
9
Done
|
|
10
Done
|
|
11
Done
|
|
12
Done
|
|
13
Done
|
|
14
Done
|
|
15
Done
|
|