Sour Cream and Potato Soup Recipe

Name: Sour Cream and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups water; 2 ½ cups peeled and diced potatoes (about 3 large potatoes); 1 vegetable bouillon cube; ½ teaspoon black pepper; 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon arrowroot or ½ tablespoon cornstarch; ¼ cup cold water; 1 cup milk or 1 cup light cream; 1 cup sour cream; 1 teaspoon chervil

Servings: persons

5 cups water
2 ½ cups peeled and diced potatoes (about 3 large potatoes)
1 vegetable bouillon cube
½ teaspoon black pepper
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon arrowroot or ½ tablespoon cornstarch
¼ cup cold water
1 cup milk or 1 cup light cream
1 cup sour cream
1 teaspoon chervil

1
In a 3 quart pot combine water, potatoes and bouillon.
2
Simmer until potatoes are tender, about 15 minutes.
3
Mash potatoes but do not drain.
4
Add pepper, salt and cumin, simmer 10 minutes.
5
Blend arrowroot or cornstarch into cold water until it is dissolved.
6
Pour into milk and stir slowly into soup.
7
Blend sour cream into soup and heat but do not boil.
8
Sprinkle with chervil and serve immediately.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 cups water, 2 ½ cups peeled and diced potatoes (about 3 large potatoes), 1 vegetable bouillon cube, ½ teaspoon black pepper, and more.

Yes, Sour Cream and Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sour Cream and Potato Soup

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