Quote:
I make a BIG batch when I make mine and freeze it:
10 pounds potatoes, peeled and cubed
2 onions diced
stock or broth to cover
16 oz container sour cream, we use light
salt and pepper to taste
little bit of olive oil
Saute onions in oil until translucent, add potatoes and broth just to cover, boil until potatoes are tender. Turn heat off. Puree, we have a stick blender and do this right in the pot, add sour cream salt and pepper and blend again. Turn heat back to low and let simmer for a couple of minutes.
Simple, but oh so good.... and freezable.....
That sounds good, I've only ever used my grandma's "recipe"
Lots of potatoes, peeled and cubed
enough of each:
carrots
celery
onions
she used garlic salt, I just use garlic
salt, pepper
put in enough water so you can just see it below the veggies (you don't want watery soup), cook til they're soft and done but not mush. If you have too much water pour some out. Add a stick of butter (or more depending on the size of the pot), and half & half. Grandma always served it with hot bread or rolls and sausage patties (cause it's not a meal without meat of some type)