Since my first post on my mom's wonderful potato soup, I've made it almost weekly. It's that good. And, because it's that good, I wanted to re-post this recipe from my Mom's Kitchen.
Moms says to:
Peel and cube about 4 to 5 potatoes. I actually add 3 more.
Chop a whole onion and several celery sticks. It's up to you how much.
I add crushed garlic.
Saute this mixture.
Then add the vegee mixture, the potatoes in your big pot and cover it with 32 oz (or more) of chicken broth. I use Trader Joe's.
Then add (gulp) 1 stick of butter and (yum) one cup of sour cream. It's rich and it's wonderful.
Then thicken the soup with about 3 T. corn starch mixed with 1/2 cup of milk.
Add fresh dill. I use dill liberally as I have fresh dill in my garden.
Heat and do not boil. "Mash" the cooked potatoes with a potato masher. DELICIOUS!
For an extra kick, chop finely jalapeno and add it to the soup. This made it more than wonderful.
1 comments:
This soup sounds delicious! The stick of butter and sour cream might cost me too many Weight Watcher points though. But, maybe I'll make it on my "Fat Fridays" when I splurge a bit. :)
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