Delicious Thick Creamy Potato Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 large potatoes, peeled and diced
• 2 medium celery ribs, diced
• 1 medium onion, 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 onion

Recipe

• 1 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).
• 2 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!).
• 3 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.
• 4 in a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
• 5 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.
• 6 season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
• 7 sprinkle with grated parmesan cheese and chopped green onions.
• 8 delicious!