Gourmet Potato Soup With Croutons

1. 1

   In a Dutch oven, cook the potatoes, celery, onion and bouillon in water until vegetables are tender, about 20 minutes. Stir in milk.

2. 2

   In a small bowl, combine sour cream and flour. Blend in 1/2 cup hot soup; stir into vegetable mixture. Add chives. Cook and stir for 1-2 minutes or until thickened.

3. 3

   Meanwhile, for croutons, deep-fry bread cubes in oil until golden brown. Drain on paper towel. In a small bowl, combine remaining ingredients. Add croutons and toss to coat. Ladle soup into bowls and top with croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.