I had to post this because it is one of my daughter's favorite meals. We top it with shredded cheese, and have yeast rolls on the side. It isn't spicy, so most kids like it. This recipe came from "Now You're Cookin" Cookbook.
Provided by breezermom
Categories Potato
Time 1h15m
Yield 8 cups
Number Of Ingredients 13
Steps:
- Saute onion in butter in a Dutch oven over medium heat; stirring constantly, until tender.
- Dissolve bouillon cubes in boiling water. Add bouillon and broth to dutch oven. Bring to a boil. Add potato; cover, reduce heat and simmer for 15 minutes.
- Stir in carrot, salt, and pepper; cover and simmer 15 minutes or until potato is tender.
- Combine flour and 2 tbsp cooking liquid, stirring with a wire whisk until smooth. Stir flour mixture into soup mixture; cook, stirring constantly, until thickened and bubbly. Reduce heat to low, stir in sour cream and parsley. Cook just until thoroughly heated.
- Serve in individual bowls. Top with cheese.
Nutrition Facts : Calories 165.5, Fat 9.9, SaturatedFat 5.9, Cholesterol 21.1, Sodium 1033.2, Carbohydrate 15.9, Fiber 1.9, Sugar 2.2, Protein 4
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