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onion butter chicken bouillon cubes boiling water chicken broth potatoes carrot salt black pepper flour sour cream parsley cheese
Viewed: 7 - Published at: 9 years agoIngredients
- 1 medium onion, finely chopped
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 4 chicken bouillon cubes
- 4 cups boiling water
- 14 1/2 ounces chicken broth
- 3 cups potatoes, peeled and diced, about 2 pounds
- 1 cup carrot, grated
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 (8 ounce) carton sour cream
- 2 tablespoons parsley, chopped
- shredded cheese
Method
- 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.
