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Creamy Potato Soup

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Served warm or cold, this thick, creamy soup makes taste buds sing with its vibrant accents of vinegar and sour cream. Sesame-topped egg bread is a delicious partner.

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Ingredients

  • Served warm or cold, this thick, creamy soup makes taste buds sing with its vibrant accents of vinegar and sour cream. Sesame-topped egg bread is a delicious partner.
  • 8 black peppercorns
  • 2 bay leaves
  • 1 tbsp vegetable oil
  • 2 ribs celery, diced
  • 1 onion, diced
  • 1/2 tsp salt
  • 4 russet potatoes (1 1/2 lb/675 g)
  • 2 cups sodium-reduced chicken broth
  • 3 tbsp white vinegar
  • 1/3 cup sour cream
  • 2 tbsp chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Directions
1 In cheesecloth square, tie peppercorns and bay leaves with string to make spice bag; set aside.

2 In large saucepan, heat oil over medium heat; cook celery, onion and salt, stirring occasionally, until tender but not browned, about 8 minutes.

3 Meanwhile, peel and cube potatoes. Add to pan; cook, stirring, for 2 minutes. Add 3 cups water, broth, vinegar and spice bag; bring to boil.

4 Reduce heat, cover and simmer until potatoes are tender, about 45 minutes. Discard spice bag.

5 With immersion blender or food mill, puree soup until smooth.

6 Whisk in sour cream and parsley. Heat through over medium heat, stirring occasionally.

To make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days. Tip: An immersion blender or food mill will give this soup the perfect silky texture. If you don’t have either, pulse soup (do not puree) in batches in a regular blender.

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