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Potato soup

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Ingredients/Components

sour cream - 2 Tbsp
chopped fresh parsley - 1/4 c
chicken broth - 3 c
small clove garlic, minced - 1 item
small bay leaf - 1 item
medium onion, chopped - 1 item
unsalted butter - 2 Tbsp
dried thyme - 1/8 tsp
diced cooked ham - 1/3 c
, peeled and cubed - 2 medium
salt and freshly ground black pepper may not need salt if using canned chicken broth - 1 item

How to make potato soup:

Melt the butter in a medium saucepan over medium heat. Add the onion; cook 1 minute. Add the garlic and ham; cook until lightly browned, about 5 minutes. Reduce the heat. Add the celery, thyme and bay leaf; cook, covered, over medium-low heat for 5 minutes. Remove the cover and add the potatoes; toss well. Add the chicken broth. Heat to boiling; reduce the heat. Simmer, uncovered, until the potatoes are tender, about 20 minutes. Add salt and pepper to taste. Remove the soup from the heat; stir in the parsley. Combine the sour cream with 1/2 cup of the soup in a small bowl. Whisk this mixture back into the soup. Serve immediately. Serves 2 as a main course, 4 as a first course.

Recipe categories: Potato, Vegetables, Soups & stews.

Rating:

3.6

Average rating: 3.6, total votes: 8

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sugar, sour cream, salt, carton sour cream, chopped onion, mustard