"Soup is the song of the hearth... and the home."
~Louis P. De Gouy, 'The Soup Book' (1949)
After all the feasting and snacking we've been doing the past week or so, it was time to settle down to a simple dinner last evening. And just what was it that was on our menu? Sour cream potato soup. I found this recipe in a magazine several years ago, and after tweaking it just a bit, a family favorite was born. Enjoy!
Sour Cream Potato Soup
2 c. ham (frozen leftovers from Christmas!)
2 T. coconut oil
1 medium onion, diced
2 stalks celery, diced
2 T. flour (AP or w/w pastry flour works well)
3 c. water
2 c. chicken broth (homemade is best!)
4 lg. organic potatoes, chopped
1.5 c. sour cream
Celtic sea salt & freshly cracked black pepper to taste
Lightly cook the ham, onion, and celery in a soup pot with the coconut oil until veggies begin to soften. Sprinkle with flour and stir; continue cooking for 2-3 minutes. Add the water, broth, and potatoes; bring to a soft boil. Reduce heat and simmer until potatoes are softened. Ladle two cups of the broth into a separate bowl; slowly whisk in the sour cream to blend, then stir broth/sour cream mixture back into soup pot. Heat for several minutes. Top with shredded Parmesan cheese, and serve with a hearty slice of buttered bread. Mmmm!
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Sharing with: Deep Roots at Home, Real Food Wednesday, Pennywise Platter, Raising Homemakers, Mouthwatering Monday, Ultimate Recipe Swap, and Feasting in Fellowship Fridays.