Potato Soup

One day, a friend told me she added cream of chicken soup and sour cream to her potato soup to make it a richer, creamier dish. I worked with my own recipe and came up with this one—and feel it is delicious enough to share with others. It is one dish the entire family agrees on.

Recipe

• 6 cups peeled and diced potatoes (smaller than 1-inch square)
• 1/2 cup each celery, carrots, and onion, finely chopped
• 2 to 4 bay leaves
• Chicken broth (or water)
• Salt and pepper to taste
• 1 10 1/2-ounce can cream of chicken soup
• 1 cup sour cream
• 1 cup milk

Chives, finely chopped (optional)

Put celery, carrots, onion, bay leaves, salt, and pepper in a stockpot and cover with broth. Cook until soft. Add potatoes and more broth to cover. Boil until potatoes are soft but not mushy (about 25 minutes). Whisk soup and sour cream in a bowl until smooth. Add to potatoes. Add milk until desired consistency. Stir lightly so as not to break up potatoes much. Garnish with chives, if desired.

Variations: Add 2 to 4 links of cooked sausage, cut into small pieces; add small pieces of cooked ham with the potatoes; garnish with bacon or paprika.

Tips From Our Test Kitchen: Substitute a sour cream-based ranch or onion dip for the sour cream. It also is very good when served cold like vichyssoise. Serves 8-10.

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