3 cups Green Field Farms potatoes, diced
1/4 cup celery, diced
1/2 cup carrots, finely diced
1/2 cup onions, chopped
1-1/2 cups chicken stock
1 Tablespoon butter
1 Tablespoon chicken base
2 teaspoons salt
1/4 teaspoon pepper
2 cups Green Field Farms Cream Top milk
2/3 cup sour cream
2 Tablespoons all purpose flour
1/4 cup hot pepper cheese
2/3 cup sharp American cheese
1/4 cup fresh parsley, chopped
In a medium saucepan, sauté onions in butter until onions are soft. Add chicken stock, potatoes, celery, carrots, chicken base, salt and pepper. Simmer until potatoes are tender. Add milk. Stir together sour cream and flour. Add to soup mixture, stirring until blended. Cook over low heat, until soup begins to thicken. Add cheese and stir until melted and combined. Add fresh parsley.
*Note- I like to chop up some heated corned beef or off the bone ham (just from the deli) and top each bowl with about ¼-1/2 cup. Then for garnish, finely shred raw Brussels sprouts & add some micro greens. Before topping soup with greens, lightly drizzle greens with olive oil and garlic salt. Place greens on top of soup & meat.
As featured on the Fox19 Morning Show.