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Potato Soup




Source of Recipe


unknown


List of Ingredients




5# potatoes
8 oz. sour cream
1 cup real butter (yeh,yeh, but you didn't ask for low fat!)
1-2 T. chicken bouillon (depending on saltiness of your brand)
1 large onion, chopped
6 ribs celery, diced
salt to taste



Recipe



Peel and dice potatoes in med. sized cubes. Boil until almost tender, not
mushy and leave potatoes barely covered with water. In a small sauté pan,
lightly cook onions and celery in sm. amt. of the butter. (I save back
about half of the celery to add just before serving for a bit of a crunch).
Add the cooked onion and celery to the potatoes. Add the bouillon and salt
if needed. Heat remaining butter with sour cream in sauce or sauté pan,
just to warm, (do not boil, just heat). It makes potatoes mealy if added
cold to mixture. If too thick, add more water, if too thin add 3 T. flour
( mixed until lumps are out with water) to soup. Serve hot.
This is even better leftover. Enjoy!