Potato Soup
Source of Recipe
unknown
List of Ingredients
5# potatoes
8 oz. sour cream
1 cup real butter (yeh,yeh, but you didn't ask for low fat!)
1-2 T. chicken bouillon (depending on saltiness of your brand)
1 large onion, chopped
6 ribs celery, diced
salt to taste
Recipe
Peel and dice potatoes in med. sized cubes. Boil until almost tender, not
mushy and leave potatoes barely covered with water. In a small saut� pan,
lightly cook onions and celery in sm. amt. of the butter. (I save back
about half of the celery to add just before serving for a bit of a crunch).
Add the cooked onion and celery to the potatoes. Add the bouillon and salt
if needed. Heat remaining butter with sour cream in sauce or saut� pan,
just to warm, (do not boil, just heat). It makes potatoes mealy if added
cold to mixture. If too thick, add more water, if too thin add 3 T. flour
( mixed until lumps are out with water) to soup. Serve hot.
This is even better leftover. Enjoy!
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