Sour Cream Potato Soup

Ingredients

• 2 Tbsp butter
• 1 tsp garlic, minced
• 1/2 cup onions, chopped
• 1/4 cup celery, chopped
• 1/2 cup leeks, chopped
• 2 1/2 cup Russet potatoes,1/2-inch cubes
• 3 cup water
• 1 chicken bouillon cube
• Salt and pepper, to taste
• 1/4 cup Kemps Sour Cream
• 1/2 cup Kemps 1% Lowfat Milk
• 1 Tbsp ccallions, sliced thin

Instructions

1. In a medium sauce pan over medium heat melt the butter.
2. Add the garlic, onions, celery, and leeks. Saute for 4-5 minutes, stirring occasionally. Do not brown.
3. When vegetables are slightly softened and translucent, add the potatoes, water, and bouillon. Simmer until the potatoes are soft.
4. Remove from the heat and puree the soup using an immersion blender, a countertop blender, or food processor.
5. Return to the pan, but do not heat. Season to taste with salt and pepper.
6. Place the sour cream and milk into a small mixing bowl, and temper this mixture into the soup by stirring a small amount of hot soup at a time into the cream mixture until it becomes warm. Then stir it back into the hot soup. Do not return to the heat.
7. Warm soup when ready to serve, garnish with sliced scallions and a dollop of sour cream.

Serves 4

Serving Suggestion: Can be served hot or cold for lunch or as an appetizer.

Per Serving: 260 Calories; 12g Fat; 7g Protein; 33g Carbohydrate; 25mg Cholesterol; 102mg Calcium; 6g Saturated Fat; 300mg Sodium