Potato Soup

11 ingredients
6 steps

Ingredients

  • 6 c. diced potatoes
  • 1 grated carrot
  • 1 large onion, chopped
  • 1 c. celery, chopped
  • 2 tsp. salt
  • 1/8 tsp. pepper
  • 2 tsp. dry chives
  • 2 cans College Inn chicken broth
  • 4 c. milk
  • 1 Tbsp. flour
  • 8 oz. sour cream

Directions

  1. 1
    Put vegetables, spices and broth together in Dutch oven.
  2. 2
    Cook 15 minutes on medium-low until potatoes are tender.
  3. 3
    Add milk and bring to a slow boil.
  4. 4
    Add flour to sour cream and mix well.
  5. 5
    Take 1 cup of hot soup and add slowly to sour cream.
  6. 6
    Then put back in soup and cook until soup thickens.

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