Recipe
Soup, Chili & Stew
Sour Cream Potato Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| 6 c. potatoes, peeled and cubed | ||
| 1 c. chopped onion | ||
| 1 c. chopped, peeled carrots | ||
| ½ c. chopped celery | ||
| 1 tbsp. Hy-Vee Italian seasoning | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| 1 (32 oz) container vegetable broth | ||
| 1 tbsp. Hy-Vee cornstarch | ||
| 1 tbsp. cold water | ||
| 1 c. Hy-Vee sour cream | ||
| 1 (8 oz) pkg Hy-Vee shredded Colby Jack cheese |
Directions
- Place potatoes, onions, carrots, celery, Italian seasoning, salt and black pepper in a large slow cooker. Stir in vegetable broth.
- Cover and cook on HIGH for 5 hours or until vegetables are tender.
- Whisk together cornstarch and water and stir into sour cream. Stir sour cream mixture and cheese into soup. Cover and cook on HIGH for 30 minutes or until heated through.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 45mg
- Sodium: 660mg
- Total Carbohydrates: 19g
- Protein: 9g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 25%
0%
Iron 4%
0%
Calcium 20%