Ingredients

The following ingredients have 5 Servings
  • 6 cups peeled and diced Russet potatoes ((about 5 medium potatoes. Dice into small cubes about 3/4-inch))
  • 1 1/2 cups chopped yellow onion ( (1 medium))
  • 1 1/4 cups peeled and diced carrots ((3 medium))
  • 1 cup diced celery ((2 stalks))
  • 2 (14.5 oz each) cans low-sodium chicken broth
  • Salt and freshly ground black pepper
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups milk
  • 1/2 cup sour cream*
  • Cooked chopped bacon or chopped cooked ham, (shredded cheddar cheese, chopped green onions or chives)

Instruction

  • Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
  • Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
  • Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
  • Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
  • Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
  • Add sour cream and mix well. 
  • Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.