I am sure that by now everyone is tired of eating Thanksgiving leftovers, somehow after the first couple of days they lose the novelty that they once had. Or something like that. Southern Potato Chowder is a creamy, delicious winter soup. It combines both comfort and simplicity to create a timeless classic that your family will devour every time. I know mine did! Who doesn’t like potato soup?
Southern Potato Chowder: 2 large carrots, 3 stalks celery, 4 large red potatoes, 2-3 green onions, 5 cups water, 1/2 to 3/4 cup evaporated milk, 2 tbsp. sour cream, 1 tsp. parsley flakes, 1 tsp. basil, 1/2 tsp. no salt seasoning, 1/2 tsp. cumin, 2 vegetable bouillons, 1/2 tsp. salt, 1/4 tsp. black pepper.
Pour water into a soup pot, when it comes to a boil add the milk and bouillon. Stir until dissolved. Peel and roughly chop potatoes, dice carrots, celery, and green onions. Add these to the pot with the spices. Simmer for 20-25 minutes. When the time is up add the sour cream and cook for an additional 5 minutes. Pour half of the soup into the bowl of a food processor, pulse until pureed. Add the puree back into the soup, turn off the heat and let sit for 10 minutes. Serve while warm, garnish with grated cheese and additional parsley flakes.
Here it is up close! Creamy, beautiful, naturally rich….but I’ll let you see for yourself!