St. Patrick's Day Soup
What a tasty home-made potato soup, made with both Idaho and sweet potatoes.
4-6 Servings
20 Minutes
Ingredients:
6 large Idaho potatoes, peeled and cut into pieces
2 large sweet potatoes, peeled and cut into pieces
1 large onion, chopped
4 cups chicken broth or bouillon
2 teaspoons thyme
1- 16 oz. container sour cream
1 stick butter or margarine
1/2 cup flour
2 cups milk
Salt and pepper to taste
Method:
Place potatoes, onion, broth and thyme into a 5-quart pot. Bring to a boil, then cover and simmer for 20 minutes or until potatoes are tender.
Melt butter in a medium size saucepan. Stir in flour with a whisk or wooden spoon to make a smooth paste.
Add milk, a little at a time, stirring to make the mixture smooth. Bring to a boil, stirring constantly until thickened. Season generously with salt and pepper. Add to the potato mixture.
Stir in sour cream.
Heat thoroughly and serve.