Ingredients
6cupsrusset potatoes,peeled and ¾-inch diced
1½cupsyellow onion,chopped
1¼cupscarrots,peeled and diced
1cupdiced celery
14½ozlow-sodium chicken broth,(2 cans)
Salt and freshly ground black pepper,to taste
⅓cupbutter
⅓cupall-purpose flour
2½cupsmilk
½cupsour cream
Crumbled bacon,or chopped cooked ham
Sheddar cheese,shredded
Green onions,or chives, chopped
Preparation
In a large stockpot, combine diced potatoes, carrots, celery, and onions with chicken broth. Season with salt and pepper to taste.
Cover pot and bring to a boil over medium-high heat. Once it reaches a boil, reduce heat to medium and continue to cook for about 15 to 20 minutes until potatoes are very soft when pierced with a fork.
Meanwhile, in a medium saucepan, melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken.
Once potatoes are soft, add thickened milk mixture to potato soup mixture and stir; potatoes should start breaking down into soup, if not cook a few minutes longer. Add sour cream and mix well.
Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.
