- We eat a lot of soups. I love them. Hubby loves them. My kids loved them growing up and both of them have asked me for this recipe. Now that hubby is retired and we're living on a fixed income, soups are even more a staple in the meal routine. Soups can be hearty, rich, and easily extended.
- Veggies – 6 cups peeled and diced russet potatoes, 1 medium sweet Vidalia onion diced, 1 ¼ C peeled carrots (can be diced or finely shredded), 1 C diced celery
- 2 14.5 ounce cans low-sodium chicken broth
- Salt and pepper
- 1/3rd C Butter
- 1/3rd C Flour
- 2 ½ C Milk
- ½ C Sour cream
- A pound of bacon fried crunchy
- Shredded cheddar cheese
- Diced chive for garnish
- Combine diced potatoes, carrots, celery and onions with chicken broth in a pot and season with salt and pepper. I prefer to caramelize the onions before adding to the broth.
- Cover pot and bring to 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.
- Meanwhile, in a medium saucepan melt butter, add flour and cook for 1 minute while whisking. I add a dash of pepper before adding the milk. Stir in milk then cook and stir until mixture begins lightly bubble and thicken.
- Once potatoes are soft add thickened milk mixture to potato soup mixture and stir. Add sour cream and mix well. Top as desired.
