Potato Soup

Potato Soup

Submitted by Annalise Dawson

Prep time: 20 minutes

Cooking time: about 30 minutes

8-10 servings, freezable

Large stockpot or Dutch oven

1 large onion, diced

2 Tbsp. butter

1 Tbsp. flour

1-2 tsp. paprika

4-5 c. chicken stock

3 lbs. white potatoes, peeled and cubed (small cubes result in a thick, creamy soup, larger cubes stay intact and result in a thinner soup)

1 celery stalk, chopped

16 oz. sour cream

1-2 bay leaves (optional)

eggs (optional)

bacon (optional)

shredded cheese (optional)

chives (optional)

salt and pepper to taste

1.  Brown in butter in a large stockpot until soft.  

2.  Add flour, paprika, and potatoes and cover with chicken broth.  

3.  Add bay leaves and celery and simmer for half an hour.  

4.  Option to add protein: When potatoes are tender, drop in eggs to poach in the chicken broth (works best in the thinner broth soup, not the thicker, creamier soup).     

5.  Add sour cream and salt and pepper to taste.  Bring to a boil and serve with bacon, shredded cheese, and chives on top.