enough water to cover potatoes
1 tablespoon chicken bullion
2 carrots - grated
1 cup celery - chopped
1/2 onion - diced
1/2 onion - diced
1/2 tsp each: rosemary, thyme, parsley
1 cup sour cream
2 cups milk
*water and bullion can be replaced with Swanson's Chicken Broth*
Heat water and bullion to a full simmer. Start cooking potatoes as you peel them so some are more cooked. As you peel all ingredients, add to water mixture along with herbs. Salt and pepper to taste. Cook until last potatoes are tender. Just before serving, add 2 cups of milk and 1 cup sour cream. Heat, but don't boil.
1 cup sour cream
2 cups milk
*water and bullion can be replaced with Swanson's Chicken Broth*
Heat water and bullion to a full simmer. Start cooking potatoes as you peel them so some are more cooked. As you peel all ingredients, add to water mixture along with herbs. Salt and pepper to taste. Cook until last potatoes are tender. Just before serving, add 2 cups of milk and 1 cup sour cream. Heat, but don't boil.
1 comment:
SOOOooo yummy! think I am going to make it tonight :) I will have to get up a recipe blog too. great idea!
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