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1. Add potatoes and water to stockpot. Heat to a boil over high heat.
2. Reduce heat to low and simmer 20 minutes.
3. Drain potatoes, rinse stockpot. Add potatoes back to clean stockpot.
4. Add olive oil to large skillet. Sauté chopped onion, chopped carrot, and chopped celery until onion is soft.
5. Add sautéed vegetables to stockpot.
6. Stir in the milk, salt, and pepper.
7. Bring to a gentle boil over medium-high heat.
8. Add sour cream, flour, and paprika to medium bowl.
9. Add ¼ cup hot soup to sour cream mixture.
10. Stir sour cream mixture into soup.
11. Cook until heated through.
12. Serve hot. Garnish with bacon pieces.
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