Baby it's cold outside... So, let's make some soup!

My car has had a snowflake next to the outside temperature at some point every day for the past few weeks.  The snowflake comes on whenever the temperature goes below 40 or to warn that there could be some chance of there being winter conditions on the road.  Needless to say, it's been cold here in the Garden State (although no snow so I won't complain too much!) and all I want to do is stay inside and be as toasty as I can.  Last week I figured a good way to help me do that would be a good, savory, hearty soup.  It definitely worked and was delicious too!

When people think retro recipes, soups don't usually come into mind, but this Sour Cream Potato Soup came straight from a book from the early 1950s that was only soups.  This one stuck out because it sounded pretty tasty but also was surprisingly easy to substitute for items that were lower in fat.  Also I added chives (one of my favorite flavors) to the soup itself and also as a garnish, which really made this burst with flavor.  Oh, and another added bonus - it's really easy to make too!

SOUR CREAM POTATO SOUP
*  2 cups diced potatoes (I used 2 cups worth of diced canned potatos to save on time)
*  1 cup boiling water
*  1 tsp salt
*  1 small onion, sliced
*  1/2 tsp pepper
*  2 cups sour cream (regular, low fat, or fat free will all work depending on your needs)
*  1 cup chopped chives
*  Minced parsley

Makes 6 servings.

Combine first five ingredients and cook together for 15 minutes. 

Add cream and 1/2 cup chives; cook until potatoes are tender. 

Serve hot. 

Garnish with parlsey and remaining chives. 

Serve with slices of bread (French bread would be best, but all will work) to take this recipe to an even higher level.  Enjoy and stay warm!!


ORIGINAL RECIPE: