Amish Country Potato Soup
3 Cups Yukon Potatoes, diced
¼ Cup Celery, diced
½ Cup Carrots, finely diced
½ Cup Onions, chopped
1 ½ Cups Chicken Stock
1 Tbsp Butter
1 Tbsp Chicken Base
2 tsp Salt
¼ tsp Pepper
2 Cups Milk
2/3 Cup Sour Cream
2 Tbsp All Purpose Flour
¼ Cup Hot Pepper Cheese
2/3 Cup Sharp American Cheese
¼ Cup Fresh Parsley, chopped
In a medium saucepan, sauté onions in butter until onions are soft.
Add chicken stock, potatoes, celery, carrots, chicken base, salt and pepper.
Simmer until potatoes are tender.
Stir together sour cream and flour and add to soup mixture, stirring until blended.
Cook over low heat, until soup begins to thicken.
Add cheese and stir until melted and combined.
Add fresh parsley.
*I like to chop up some heated corned beef or off the bone ham (just from the deli) and top each bowl with about 1/4-1/2 cup.
*Then for garnish, finely shred raw brussel sprouts & add some micro greens
Before topping soup with greens, lightly drizzle greens with olive oil and garlic salt
Place greens on top of soup & meat!