This is a meal on its own - serve with some crusty bread or and tossed salad.
- 2 tbsp butter
- 1 to 3 shallots chopped
- 1 cup of celery chopped
- 1 cup carrot chopped
- 1 cup of turnip chopped
- 2 to 3 cups of diced turkey kabosah (very garlicy)
- 2 cups of chicken broth
- 1 cup of water
- 4 to 5 cups of peeled and diced potatoes
- 1 cup of sour cream
- 3 tbsp of white flour
- 2 cups of milk
- salt and pepper to taste
- sliced green onions for garnish (optional)
- shredded cheese (I used the nacho cheese stuff)
In a large saucepan, melt butter over medium to low heat. Add shallots, celery, carrots and diced kabasah. Cook, stirring frequently, until shallots are tender (about 6-7 min). Add broth, water and potatoes. Cover and cook about 25 minutes until potatoes are tender.
Whisk four, sour cream and milk until smooth and stir into hot mixture. Add salt and pepper to taste. Mash the soup to thicken. Add more milk if needed.
Serve garnished with sliced green onions and a little shredded cheese.
Serves 4 to 6.