- 9
Ingredients
- 7 medium potatoes (2 3/4 pounds), peeled and cut into 1- to 1 1/2-inch cubes
- 3 medium carrots (9 ounces), peeled and thinly sliced
- 3 celery stalks (3 1/2 ounces), thinly sliced
- 1 large onion (12 ounces), peeled and chopped
- 1 1/2 quarts (48 ounces) water
- 2 cups (16 ounces) broth (chicken, beef or pork)
- 2 tablespoons (1 ounce) butter
- 2 tablespoons (1/2 ounce) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup (9 ounces) sour cream*
- *Or just use an 8-ounce container, if you like.
Preparation
Step 1
Place the potatoes, carrots, celery and onion into a large pot. Add the water and broth, and cover the pot with a tight-fitting lid. Cook the soup over medium heat for 30 minutes, or until the vegetables are tender.
Melt the butter in a small saucepan. Stir in the flour, salt, and pepper. Cook the mixture over medium-low heat, stirring constantly, until it bubbles. Add 1/4 cup of the sour cream, stirring till smooth, then add the remaining sour cream and bring the mixture to a boil, stirring constantly. Stir the sour cream into the soup. Bring it to a simmer over medium heat, reduce the heat to low, and simmer for 10 minutes. Serve the soup hot, garnished with chopped parsley, chives, or scallions, if desired. Yield: about 14 cups, 9 to 10 generous servings.
Nutrition information per serving (about 1 1/2 cups, 1/9 of recipe, 399g): 212 cal, 7g fat, 5g protein, 32g complex carbohydrates, 4g dietary fiber, 17mg cholesterol, 269mg sodium, 999mg potassium, 866RE vitamin A, 32mg vitamin C, 1mg iron, 57mg calcium, 120mg phosphorus.