Sour Cream Potato Soup

Sour Cream Potato Soup


(3 votes) 3 3

Just what you would want on a baked potato, but in a tasty soup.

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Serving Size / Yield

4 Servings


  • 3 C. diced, raw potatoes
  • 1/2 C. each chopped celery and onion
  • 3 C. water
  • 2 C. milk, scalded
  • 2 chicken bouillon cubes
  • 3 Tbs. margarine
  • 1 C. sour cream
  • 1 Tbs. all-purpose flour
  • Salt, black pepper to taste

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Cook the potatoes, celery and onion in the water in a covered pan until very tender. (Cook on medium heat so as not to scorch.) Do not drain. Mash well. Add milk, bouillon and margarine. Mix the sour cream with the flour until smooth. Add to soup and cook, stirring constantly until thickened and bouillon cubes are dissolved. Season to taste with salt and pepper. Makes 4 servings.

Marie Callenders

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