This hearty Potato Soup Topped with Cheddar and Sour Cream comes together in no time at all!
Total Time
20min
0.0
0 Ratings
Author: Cooking with Tovia
Servings:
4
Ingredients
•
2
Tbsp
Butter
or Margarine
•
2
stalks
Celery
, diced
•
1
Onion
, sliced
•
1
Carrot
, diced
•
1
Tbsp
Garlic
, minced
•
6
Potatoes
, cubed
•
1
tsp
Salt
•
1/2
tsp
Ground Black Pepper
•
1
Tbsp
Paprika
•
1
Tbsp
Garlic Powder
•
4 1/2
cups
Low-Sodium Chicken Broth
•
1
cup
Milk
•
1
Tbsp
All-Purpose Flour
•
1
Tbsp
Dried Parsley
•
to taste
Shredded Cheddar Cheese
•
to taste
Sour Cream
•
to taste
Fresh Parsley
, chopped
Cooking Instructions
1.
In a pot, heat the
Butter (2 Tbsp)
. Once melted, add the
Celery (2 stalks)
,
Carrot (1)
, and
Onion (1)
. Cook until onion begins to brown.
2.
Add
Garlic (1 Tbsp)
,
Potatoes (6)
,
Salt (1 tsp)
,
Ground Black Pepper (1/2 tsp)
,
Paprika (1 Tbsp)
, and
Garlic Powder (1 Tbsp)
. Stir well.
3.
Add
Low-Sodium Chicken Broth (4 1/2 cups)
. Bring to a boil. Reduce heat to medium, cover, and let cook for 10-12 minutes, until potatoes are tender.
4.
Lightly mash the potatoes. Combine the
Milk (1 cup)
and
All-Purpose Flour (1 Tbsp)
, then add it to the soup along with the
Dried Parsley (1 Tbsp)
. Stir.
5.
Cover and cook for another 5 minutes.
6.
Ladle into bowls to serve. Top with
Shredded Cheddar Cheese (to taste)
,
Sour Cream (to taste)
, and
Fresh Parsley (to taste)
.
Nutrition Per Serving
CALORIES
338
FAT
9.3 g
PROTEIN
13.7 g
CARBS
53.0 g
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