Tastes like heaven in a bowl! Southern comfort food, any time of the year!
Thinking of when I was growing up, the smells, the taste… reminds me of home.
- 6-7 medium russet potatoes – peeled and cubed
- 1 can/box 32 oz. chicken broth
- 5 cups water
- 1 ½ cups milk
- 2 teaspoons salt
- 2 teaspoons celery salt
- 1 sour cream 16 oz
- 2-3 cups instant mashed potatoes for thickening
- Shredded cheese optional
- Green onions/scallions optional
In a large stock pot, bring water and chicken broth to a boil. Add salt, celery salt and potatoes. Cook approximately 35 minutes or until potatoes become tender. Turn to low.
Add milk. Take some of the hot liquid from the stock pot and put in a separate bowl. Add sour cream a little at a time with a wisk. *If you add too quickly into the large pot, the sour cream will curdle. Save a little sour cream to put on top of your soup
Add liquid/sour cream back into the pot. Add instant potato flakes to pot ‘slowly’ (so it does not clump) with a large spoon and stir lightly as not to mash the potato chunks. For thicker soup, add 3 cups. If you want your soup thin, add less.
Serve. Garnish with shredded cheese, green onions/scallions and a dollop of sour cream (optional but oh so delicious).