Ingredients:
4 large potatoes, peeled and diced
2 medium celery ribs, diced
1 medium onions, diced
1 tablespoon fresh minced garlic (optional)
1 1/2 cups low sodium chicken broth
4 chicken bouillon cubes ( I use OXO brand, can use the small packages in place of cubes)
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 onions
Directions:
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).
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!).
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.
In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
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.
Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
Sprinkle with grated Parmesan cheese and chopped green onions.
Delicious!
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.