Potato Soup with Cheddar and Sour Cream

Recipe

17 INGREDIENTS • 6 STEPS • 20MINS

Potato Soup with Cheddar and Sour Cream

This hearty Potato Soup Topped with Cheddar and Sour Cream comes together in no time at all!

Potato Soup with Cheddar and Sour Cream

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Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

This hearty Potato Soup Topped with Cheddar and Sour Cream comes together in no time at all!

20MINS

Total Time

$1.89

Cost Per Serving

Ingredients

Servings

4

US / Metric

2 Tbsp

or Margarine

2 stalks

Celery, diced

1

Onion, sliced

1

Carrot, diced

1 Tbsp

Garlic, minced

6

Potatoes, cubed

1 tsp

1/2 tsp

Ground Black Pepper

1 Tbsp

1 Tbsp

McCormick® Garlic Powder

4 1/2 cups

Low-Sodium Chicken Broth

1 cup

1 Tbsp

All-Purpose Flour

1 Tbsp

to taste

Shredded Cheddar Cheese

to taste

to taste

Fresh Parsley, chopped

Nutrition Per Serving

VIEW ALL

Calories

338

Fat

9.3 g

Protein

13.7 g

Carbs

53.0 g

Potato Soup with Cheddar and Sour Cream

Save

Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

Cooking InstructionsHide images

step 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.

step 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.

step 2

Add Garlic (1 Tbsp), Potatoes (6), Salt (1 tsp), Ground Black Pepper (1/2 tsp), Paprika (1 Tbsp), and McCormick® Garlic Powder (1 Tbsp). Stir well.

step 2 Add Garlic (1 Tbsp), Potatoes (6), Salt (1 tsp), Ground Black Pepper (1/2 tsp), Paprika (1 Tbsp), and McCormick® Garlic Powder (1 Tbsp). Stir well.

step 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.

step 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.

step 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.

step 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.

step 5

Cover and cook for another 5 minutes.

step 5 Cover and cook for another 5 minutes.

step 6

Ladle into bowls to serve. Top with Shredded Cheddar Cheese (to taste), Sour Cream (to taste), and Fresh Parsley (to taste).

step 6 Ladle into bowls to serve. Top with Shredded Cheddar Cheese (to taste), Sour Cream (to taste), and Fresh Parsley (to taste).

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