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Potato Soup


  1 kg russet potatoes

  1 yellow onion

   2 carrots

   3 celery

   2 cup Low-sodium chicken broth

   1/2 teaspoon salt and pepper


  1  teaspoon Butter

  1  teaspoon Flour

   1 /2 cup  Milk

    Sour cream


    1- Combine diced potatoes, carrots, celery and onions with chicken broth in a pot and season with salt and pepper.

    2- Cover pot and bring to a boil, once it reaches a boil reduce heat to medium and continue to cook about 15 – 20 minutes longer until potatoes are very soft.

    3-  Add flour and cook for 1 minute while whisking in a medium saucepan melt butter, stir in milk then cook and stir until mixture begins lightly bubble and thicken.

    4- Once potatoes are soft add thickened milk mixture to potato soup mixture and stir. Add sour cream and mix well.