Just Baked

March 11, 2010

Sour Cream Potato Soup



It’s been so wonderful outside the last couple of days. Sunny, a light breeze, weather in the mid-50s to low 60s… Perfect for roaming the city and doing some light shopping.

I went to a large indoor market today, and somehow in my glee at being out and about, I ended up buying a 10lb sack of potatoes. And a boxes upon boxes of blackberries, but that’s not the point; I bought all these potatoes and then I had to carry them a few miles home, and now I’m sitting here with ALL OF THESE POTATOES.

Luckily, my gram’s recipe box has quite a few good ways of using potatoes, so I settled down with my grater and made a big pot of sour cream potato soup.
The soup is creamy, without feeling heavy; it’s nice for Spring, when the temperature drops in the evening. This is fine on its own with a chunk of crusty bread, and if you use dill in it, I could see serving a bowl of it before a nice piece of salmon.

If I make this soup again, I will probably substitute some vegetable stock for part of the water, to add a little more depth to the flavor. It’s nice and simple the way my gram wrote the recipe, though I do think vegetable or chicken stock would be a nice addition.

Soup's on!

INGREDIENTS
2 Cups raw grated potatoes
1 medium onion
3 Cups boiling water
1 Cup sour cream
1/2 TSP pepper
3/4 TSP salt
minced dill or parsley


Grate the potatoes and onions.



Put potato, onion, salt and pepper in the boiling water and cook for 15 minutes on medium/high heat.




Turn off heat and allow to cool a bit.

Stir in sour cream.





Reheat and serve with minced dill or parsley on top. 


I ended up mixing in quite a bit of extra dill with the soup... I just couldn't help myself!

1 comments:

sophie_spence said...

Oh, I think I'll make this for dinner tonight, with chicken stock and parsley. It looks so delicious.

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