cup (9 ounces) sour cream or 1 (8 ounce) container
Place the potatoes, carrots, celery and onion into a large pot. Add the water
and broth, and cover the pot with a tight-fitting lid. Cook the soup over medium
heat for 30 minutes, or until the vegetables are tender.
Melt the butter in a small saucepan. Stir in the flour, salt, and pepper. Cook
the mixture over medium-low heat, stirring constantly, until it bubbles. Add 1/4
cup of the sour cream, stirring till smooth, then add the remaining sour cream and
bring the mixture to a boil, stirring constantly. Stir the sour cream into the soup.
Bring it to a simmer over medium heat, reduce the heat to low, and simmer for 10
Serve the soup hot, garnished with chopped parsley, chives, or scallions, if
Yield: about 14 cups, 9 to 10 generous servings
Posted by Olga at Recipe Goldmine 3/28/02 8:34:13 am.