Ingredients:
· 3 cups Diced raw potatoes
· ½ cup Finely chopped celery
· ½ cup Finely chopped onion
· 3 cups Water
· 2 cups Milk
· 2 cubes Chicken bullion
· 3 Tbl Butter
· 1 cup Sour cream
· 2 tsp Salt
· 1/8 tsp Pepper
Directions:
1. Dice the potatoes and put in a medium or large sized container
2. Chop the celery very small and add to the potatoes
3. Chop the onion into small bits and add to the potatoes (There is a real easy way to do this by first cutting parallel to the board then vertical, then slicing. You can probably find it on the internet or somewhere in my blog)
4. Pour the water into a sauce pan that has a cover
5. Add the potato/celery/onion mixture to the water, cover, and cook until tender
6. Take the vegetables out of the water with a slotted spoon and put them in that container you used in step #1. Don’t drain the water as you still need it and it contains much of the nutrients. Don’t worry if you miss some as it just adds to the texture
7. You can push the potato/celery/onion mixture through a sieve, dicer, or run it all through a blender. I don’t like the blender idea though as you lose the vegetable pieces. I guess you could crush them with the back of a fork though if you don’t have a sieve or dicer. Put the end results back into the container
8. Add the milk, bullion cubes and butter to the water
9. Add the sour cream and flower and stir until smooth
10. Pour everything into the saucepan containing the water
11. Cook over medium heat and stir constantly until everything has thickened and the bullion cubes have completely dissolved
12. Stir in the salt and pepper and cook a minute
You now have about 6 servings of soup that will impress your guests and can be used later. Freeze the leftovers and nuke them when needed.
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