Sour Cream Potato Soup Recipe - This Sour Cream Potato Soup is so good that just writing about it makes me want to whip up a batch and have a soup cup full. Not only does this call for sour cream but also garlic, half and half cream, and other yummy ingredients.
This Sour Cream Potato Soup Recipe is a easy, quick, and simple soup to make. It will satisfy as a stand alone dish or as a side dish recipe for a family dinner.
How To Make Sour Cream Potato Soup
1 1/4 cup of Russet potatoes, washed, peeled, and cut into 1/2 inch squares
1 1/2 sticks of butter (you can sub margarine)
3/4 cup flour
1 medium size onion, chopped
7 cups of water
2 tablespoons vegetable oil
1 tablespoon chicken base (chicken base is basically a powdered form of chicken bullion cubes. You can find it in the store next to the chicken bullion cubes)
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups milk (use 2% if necessary)
1/2 cup of half and half cream
Boil potatoes until fork tender (but not so done where they will fall apart)
Set the potatoes aside
Over a medium heat melt the butter in a small saucepan. Whisk the flour in with the butter until the two are well combined.
Now cook the mixture over a medium heat for 3-5 minutes making sure that you are stirring often.
What you are looking for is the mixture to turn an almond color and become very creamy. Once you achieve this set it aside.
Drag out your large soup kettle from underneath the kitchen cabinet.
In the large kettle saute the chopped onions in the vegetable oil until they are soft.
Now add the water, chicken base, seasoning salt, pepper, and garlic powder.
Bring to a boil
Slowly whisk in the milk and the half and half.
Now stir in the butter/flour mixture
Make sure you are stirring often as the mixture is cooking
Gently add the sour cream and potatoes.
Simmer for 10-15 minutes and serve.
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