I have had this recipe forever and don't remember where it came from. I make it a habit to make it every year when the weather turns colder and soup can return to the table without being ridiculed. And potato soup is one of my all time favorite soups!! I am a big soup lover and I love potatoes equally as much as I love soup so this is a fantastic combo for me! In addition to tasting wonderful, this is pretty quick and easy - another plus.
Makes: 8-10 servings
6 cups peeled and diced potatoes (smaller than 1”)
½ cup each celery, carrots, and onions, finely chopped
2-4 bay leaves
Chicken broth (or water)
Salt and pepper to taste
1 (10-1/2oz) can cream of chicken soup
1 cup sour cream
1 cup milk
Chives, finely shopped (optional)
Put celery, carrot, onion, bay leaves, salt and pepper in a stockpot and cover with broth. Cook until soft. Add potatoes and more broth to cover. Boil until potatoes are soft, but not mushy (approx. 25 minutes).
Whisk soup and sour cream in a bowl until smooth. Add to potatoes. Add milk until desired consistency. Stir lightly so as not to break up potatoes much. Garnish with chives.
Variations: links of cooked sausage, cooked ham, bacon, paprika
Substitute: sour cream based ranch or onion dip for sour cream.
Note: This soup also freezes pretty well. Just make it up as the directions state and put into a freezer safe container or baggie after completely cooled. Thaw in the refrigerator.