Sour Cream Potato Soup

Nick Sundberg

Substituting sour cream for milk adds new flavor to this
creamy potato soup.

Serves 4-6

1/4 pound Bacon, diced
1 medium Onion, diced
2 stalks Celery, diced
2 Tablespoons Flour
3 cups Water
2 cups Chicken broth
4 large Potatoes, peeled and diced
1 1/2 cups Sour cream
Salt and pepper to taste

Cook the bacon pieces in a heavy soup pot until they start
to brown. Add the onion and celery and cook until just
soft. Sprinkle on the flour and cook for 3 minutes. Add the
water and broth. Add the potatoes and slowly bring to a
boil. Reduce the heat and simmer until the potatoes are
soft (about 30-40 minutes). In a separate bowl, ladle in 2
cups of the soup broth. Whisk in the sour cream until
blended. Whisk the mixture back into the soup. Heat for 3
minutes longer. Adjust seasonings. Serve warm. (Re-heat any
leftovers slowly).


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