Sour Cream Potato Soup
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
• 2 Tbsp. butter
• 1 tsp. garlic, minced
• 1/2 chopped cup onions
• 1/4 chopped cup celery
• 1/2 chopped cup leeks
• 2 1/2 cups Russet potatoes, 1/2 inch slices
• 3 cups water
• 1 chicken bouillon cube
• 1/2 tsp. salt
• Ground black pepper to taste
• 1/4 cup Hood® Sour Cream
• 1/2 cup Hood® 1% Lowfat Milk
• 1 Tbsp. scallions, thinly sliced
Directions
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STEP 1
In a medium sauce pan over medium heat, melt the butter.
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STEP 2
Add the garlic, onions, celery, and leeks. Saute for 4 to 5 minutes, stirring occasionally. Do not brown. When vegetables are slightly softened and translucent, add the potatoes, water, and bouillon. Simmer until the potatoes are soft.
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STEP 3
Remove from the heat and puree the soup using a blender or food processor.
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STEP 4
Return to pan, but do not heat. Season to taste with salt and pepper.
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STEP 5
Place the sour cream and milk into a small mixing bowl and temper this mixture into the soup by stirring a small amount of hot soup at a time into the cream mixture until it becomes warm. Then stir it back into the hot soup. Do not return to the heat.
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STEP 6
Warm soup when ready to serve, garnish with sliced scallions and a dollop of sour cream. Can be served hot or cold for lunch or as an appetizer.
Per serving: Calories: 177, Carbohydrate: 21 grams, Fat: 9 grams, Saturated fat: 6 grams, Protein: 4 grams, Cholesterol: 27 milligrams, Sodium: 281 milligrams, Calcium: 80 milligrams.
