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Soup Season: Sour Cream Potato Chowder

It’s soup season around here!  I absolutely love making soups–hard to mess up, easy to freeze, healthy meals, and cheap ingredients!  What’s not to love?

This soup recipe has been around in my family for years–it comes from a cookbook called Easy Gourmet; I think we received it for free when we bought something or other for a school fundraiser.  (Wrapping paper, cookie dough, magazine subscriptions, Girl Scout cookies–my parents have weathered it all!)  We made a couple recipes from Easy Gourmet, but this soup recipe became a family favorite–I’m not even sure the cookbook survived multiple moves, but I made sure to make a photocopy of the original.  Mom always made this soup when the weather turned cool, and it’s definitely a favorite of mine!

I like to make Mama’s Chicken and Rice soup every couple weeks for my lunches at home, but now that the weather is cooler here in SF I’ve added this Potato Chowder to the rotation.  I like to freeze leftovers in individual portions, and heat up one bowl at a time for lunch every day.  It’s a great time-saver–I make a new batch every other week and usually get about ten lunches out of one go!  Plus it’s nice to choose my favorite ingredients (no onions or celery for me!) and know that there are no preservatives or chemicals in my lunch.  The recipe below is from Easy Gourmet, but I’ve added some notes from my own experiences–I like to know approximate times and exact measurements!

Easy Gourmet’s Sour Cream Potato Chowder

Ingredients:

  • 3 cups diced potatoes (3-4 potatoes)
  • 1/2 cup finely chopped celery (I usually leave this out because I don’t like the texture)
  • 1/2 cup finely chopped onion
  • 3 cups water
  • 2 cups scalded milk
  • 2 chicken bouillon cubes
  • 3 tablespoons butter
  • 1 cup sour cream
  • 1 tablespoon flour
  • salt and pepper to taste

Directions:

  1. Combine the potatoes, celery, onion and water in a medium saucepan.  Cook, covered, until the potatoes are tender, stirring occasionally (approximately 20-25 minutes).
  2. Add the milk, bouillon cubes, and butter.  (Scalded milk is just heated milk that isn’t quite boiled.  You don’t want it to burn or develop a skin.  You can also microwave the milk in a glass bowl to save cleaning another saucepan.)
  3. Combine the sour cream and flour in a small bowl; mix until smooth.  Add to the soup mixture.
  4. Cook until the bouillon cubes are dissolved and the chowder is thickened, stirring constantly.  Stir in the salt and pepper (or use season salt) to taste.

Enjoy with some pita bread!

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