Ingredients
3 c. potatoes, pared and diced
1 c. celery, diced
1 c. onion, diced
2 c. water
2 chicken bouillon cubes
1/2 tsp. salt
2 c. milk
1 (8 oz.) c. sour cream
2 Tbsp. flour
Method
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In heavy saucepan, combine potatoes, celery, onion, water, bouillon cubes and salt. Cover and cook about 20 minutes or until tender (do not overcook). Add 1 cup of the milk. Mix sour cream, flour and other cup of milk. Gradually stir sour cream mixture into soup base. Cook over low heat, stirring constantly until thickened.