GOURMET POTATO SOUP WITH CROUTONS
During the long Wisconsin winters, my family "lives on" homemade soups because they are economical and freeze well. And, as with most soups, this one is even better the next day.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook the potatoes, celery, onion and bouillon in water until vegetables are tender, about 20 minutes. Stir in milk. , In a small bowl, combine sour cream and flour. Blend in 1/2 cup hot soup; stir into vegetable mixture. Add chives. Cook and stir for 1-2 minutes or until thickened. , Meanwhile, for croutons, deep-fry bread cubes in oil until golden brown. Drain on paper towel. In a small bowl, combine remaining ingredients. Add croutons and toss to coat. Ladle soup into bowls and top with croutons.
Nutrition Facts :
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love