“Soup Is Good Food.” Campbell’s Soup made the slogan famous, but the fact is that soup really is good for you, and this time of year, as we witness the colors of the leaves change to vibrant hues, feel the crisp cool weather on our backs and anticipate the first snowfall, homemade soup is a welcome treat that’s easy to make and warms the autumn chill from our bones.
Potato soup has been a favorite in my house for years, but I’ve found the key to making both a great tasting and hearty potato soup is in knowing two simple secrets:
- Use fresh veggies (never canned)
- Never rush the recipe
Potato soup requires no tricks of the trade, no fancy equipment and can be made well ahead time, so you can prepare it early in the day and enjoy it with guests (or all by yourself!) later in the evening.
6-8 C. Potatoes (diced into bite size pieces)
1/2 C. Celery (diced)
1/2 C. Carrots (diced)
1/2 C. Onion (diced)
2 C. Water
2 Chicken Bouillon Cubes
2 C. Milk (divided)
1 (8 oz.) Container Sour Cream
4 T. Flour
Salt & Pepper to Taste
In large stock pot, cook vegetables in water just until tender (don’t overcook). Add bouillon cubes and stir until dissolved. Add 1 c. milk.
In a medium sized mixing bowl, mix sour cream and flour together until smooth, then add remaining milk (1 cup) and blend thoroughly. Add approximately 1 cup of hot soup to sour cream mixture, blending well, then pour into soup and heat until boiling.
You can serve this in bread bowls if you like, or let guests dish up themselves by serving in a large soup tureen with bicuits on the side. Soup’s On!