I love making soup and this worked out better than expected! I was inspired by sour cream and onion potato chips, and thought this would make a fantastic soup. I added some fresh dill to brighten the flavour. The tangy sour cream was softened by a little sweet corn.
Ingredients
1 tbsp butter or vegetable oil
1 onion, medium diced
1-2 tsp dill weed, dried
1 tsp dried mustard
1 lb potatoes, peeled, small diced (a little over 4 cups)
1 cup carrots, medium diced
1 cup celery sticks, medium diced
1 cup water
2 oz white wine
4 cups chicken stock (box) or vegetable
1 cup sour cream
1/4 cup water
1 tbsp fresh dill
2 tbsp all-purpose flour
3/4 tsp Old Bay seasoning
dash of Worcestershire sauce
1 14 oz canned corn, drained divided
1 zucchini, small diced (optional)
Garnish:
scallions
cheddar cheese
crispy fried onions
fresh dill weed
Instructions
Read Susie's Tips and Tricks below
1. In a large wide mouth pot, melt butter. Add onion, dill weed, and dried mustard. Let cook a minute and get fragrant on medium heat. Now add potatoes, carrots, and celery. Turn down heat to low and add 1 cup water and white wine. Cover and let vegetables simmer until tender (approximately 8 - 10 minutes). Add more water if necessary.
2. Once vegetables are tender, remove half of the vegetables, and place in a blender along with half of the corn, and 1 1/2 cups chicken stock. Puree until smooth.
3. Now add the remaining corn, remaining chicken stock, and the pureed mixture to the pot. Let simmer on very low.
4. Mix together sour cream and water. Then add fresh dill, flour, Old Bay seasoning, and Worcestershire. Slowly pour this into the pot. It should thicken quickly.
5. Garnish with scallions, cheddar cheese, crispy fried onions, or fresh dill, if desired. Be sure to taste, then add salt and pepper as necessary.
Susie's Tips and Tricks
Prepare the potatoes first, they take the longest to prep.
If you don't have celery, skip it or add a tsp of celery seed.
If you want, you may use half Greek yogurt with the sour cream.
I added the corn to soften the tang of the sour cream.
You could add chopped zucchini, when you add the corn.
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