GK's Yukon Gold Potato Cheese Soup with Sour Cream
Created by gkwillow on December 21, 2011
- Servings: 2
- Prep Time: 10m
- Cook Time: 30m
- Recipe #3631
Ingredients
- 6 Baby Yukon Gold potatoes, peeled and cubed
- 1/2 medium onion, chopped
- 1 carrot, grated
- 1/4 tsp celery salt
- Freshly ground black pepper
- 2 cups chicken broth (I made mine with Maggi Chicken Bouillon)
- 1/2 cup sour cream
- 1/2 cup cheddar jack cheese, shredded
- Additional salt to taste
- Green onion for garnish
How to Make
-
Step 1: Saute onions and grated carrot in olive oil (I also added about a tsp of butter for additional flavor) with seasonings until the onions are soft. Add cubed potatoes and chicken broth. Place on medium low heat and cook until potatoes are very soft and tender.
-
Step 2: Mash the potatoes slightly (a potato masher works fine) . Reduce heat and add sour cream, stir mixture. Add shredded cheese and stir until cheese is completely melted. Continue simmering to blend flavors but DO NOT boil!
-
Step 3: Serve garnished with green onions and additional cheese, if desired. Bacon bits would add a nice flavor and texture, too for the garnish.
Nutritional Facts
- Serving Size: 1 (847.3 g)
- Calories 339.3
- Total Fat - 14 g
- Saturated Fat - 7.6 g
- Cholesterol - 44.9 mg
- Sodium - 779.6 mg
- Total Carbohydrate - 37.1 g
- Dietary Fiber - 5.7 g
- Sugars - 10.9 g
- Protein - 16.9 g
- Calcium - 405 mg
- Iron - 2.1 mg
- Vitamin C - 21.4 mg
- Thiamin - 0.2 mg