Ingredients
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4 large potatoes, peeled and diced
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2 medium celery ribs, diced
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1 medium onion, diced
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1 tablespoon fresh minced garlic
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1 1/2 cups low sodium chicken broth
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4 chicken bouillon cubes (I use OXO brand, can use the small packages in place of cubes)
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1/3 cup grated parmesan cheese
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1 cup full-fat milk (or use 2 cups half-and-half cream)
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1 1/2 cups sour cream
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1 tablespoon flour
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salt & freshly ground black pepper (i use seasoned salt)
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1 pinch cayenne pepper
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grated parmesan cheese
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green onion
Instructions
- 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!