Potato Soup with Cheddar and Sour Cream

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!

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

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20MINS

Total Time

Ingredients

Servings

4

us / metric

2 Tbsp

Butter

or Margarine

2 stalks

Celery, diced

1

Onion, sliced

1

Carrot, diced

1 Tbsp

Garlic, minced

6

Potatoes, cubed

1 tsp

Salt

1/2 tsp

Ground Black Pepper

1 Tbsp

Paprika

1 Tbsp

Garlic Powder

4 1/2 cups

Low-Sodium Chicken Broth

1 cup

Milk

1 Tbsp

All-Purpose Flour

1 Tbsp

Dried Parsley

to taste

Shredded Cheddar Cheese

to taste

Sour Cream

to taste

Fresh Parsley, chopped

Nutrition Per Serving

VIEW ALL

Calories

338

Fat

9.3 g

Protein

13.7 g

Carbs

53.0 g

Love This Recipe?

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 Instructions

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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 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 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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