Polish Potato Soup

here’s the latest from my upcoming Polka Friday Jared Morris Polish For the Rest of Us Cookbook

7 peeled pototoes, cubed
1/2 to 1 .tsp celery salt**
1/2 large onion
1/2 package of peeled baby carrots
2 cups chicken stock
8 cups water
1 tablespoon butter
8oz sour cream
1 tablespoon flour
1/2 tsps of thyme, basil and garlic powder*
1/2 tsps salt and pepper
boil vegetables and spices in chicken stock and water for 30 min.

create a roux with butter and flour (melt butter and bring to bubble in small frying pan, once bubbling add in flour, mix until it ‘boils’ – stir in about 1/3 of the sour cream, continue to mix until boiling. mix in the remaining sour cream) -

after veg boil for 30 min, mix in butter, flour, sour cream mix. (remove onion)
reduce heat to med/low – on stove for 15 to 30 minutes.

I like to then add to slow cooker or croc pot and heat on low overnight. (low for 8-10 hours)

*you can use real cloved garlic (use about 1/2 the clove)

**you can also use 3 stalks of celery, but my wife hates celery, so i just use the celery salt

***i don’t like cooked onions, but if you do, by all means keep the onion in, dice beforehand. I just toss it in whole then remove it once it’s boiled out.

 

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