Sunday, September 28, 2008

Myra's Potato Cheese Soup

3 cups diced potatoes
1/2 cup diced celery
1/2 cup diced onion
1 1/2 cups water
1 Tbsp chicken-flavored gravy base
(or 2 chicken bouillon cubes)
1/4 tsp salt
2 cups milk
1 cup sour cream (8 oz)
3 Tbsp or more flour (for thickening)
In a large pan, combine potatoes, celery, onion, water, gravy base (or bouillon cubes) and salt. Cover and cook until tender for about 20 minutes.
Add 1 cup milk. Heat thoroughly.
In a medium bowl blend sour cream and flour; gradually stir in remaining 1 cup milk.
Pour 1/2 of potato mixture into sour cream mixture and then pour it all back into potato mixture. Combine all ingredients and cook and stir until thickened.
Add grated cheese on top and serve hot with bread or crackers.
--Recipe submitted by Mindy Grover

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