This soup is one of Dylan’s favorites, and he requests it frequently. I am happy to oblige. It is pretty easy to put together, and it always tastes great. It is a convenient option to serve if you have friends over as well. Pick up a few loaves of crusty baguette bread, and maybe some salad supplies, and you have a great meal.
2 tablespoons butter
1/2 of an onion, diced
2 large carrots, diced
2 ribs celery, diced
3 cloves garlic, diced
1 sprig rosemary chopped
1 teaspoon salt
6 medium Russet potatoes (about 2 lbs.) peeled and diced into cubes
8 cups chicken stock or water
1 cup low fat sour cream
salt and pepper to taste
For Serving—shredded cheddar cheese, sliced green onions, and crumbled bacon.
Add butter to large pot on medium high heat and let it melt.
Add carrot, onion, celery, garlic, rosemary and salt. Sauté veggies until onions are soft, about 10 minutes.
Add potatoes and stock. Cook on medium high until potatoes are very tender, about 20 minutes.
Turn off heat, stir in sour cream and puree with immersion blender. I like to leave a few chunks of potato, but you can definitely puree it well so it is very creamy and smooth.
To serve, ladle into bowls and top with crumbled bacon, shredded cheddar cheese, and sliced green onions.