Ingredients
2tbspunsalted butter
4medium carrots,chopped
4stalkscelery,chopped
1red onion,chopped
8cupschicken broth,low sodium
1tspkosher salt
½tspcoarse ground black pepper
2medium Yukon potatoes,chopped
1cuplong grain rice,uncooked
1cupsour cream
Preparation
In a large dutch oven, add the butter, carrots, celery, and red onion on medium heat. Cook for 8 to 10 minutes, stirring occasionally until translucent and just starting to brown.
Add in the chicken broth, salt, pepper, potatoes, and rice and bring to a boil on high heat.
Reduce heat to a simmer on medium-low and cook for 20 minutes (or until rice is tender).
Using an immersion blender, blend the soup for 5 seconds to thicken it just a little but not enough to make it all one texture.
Raise the temperature to medium heat, whisk the sour cream into the pot until fully combined, and cook for an additional 5 minutes to heat through.
