Spicy Potato Soup

• SOUP
• 1 stick of unsalted butter
• 1 cup diced celery
• 1 cup diced onions
• 1 cup water
• 5 chicken bullion cubes
• 1/2 tsp of minced fresh rosemary
• 1/2 tsp salt
• 1/4 tsp of sugar
• 1/2 tsp red pepper
• 1/4 tsp celery salt
• 6 large carrots, sliced thinly
• 3 large baking potatoes, cut into 1.5 inch cubes
• BROTH
• 2 cup milk
• 16 oz. sour cream
• 2 tbsp flour

1. Sautee celery and onions in butter until slightly golden. Add in all soup ingredients and bring to a low boil, allowing it to simmer for about 30 minutes.
2. In a seperate bowl, combine ingredients for broth. Whisk until sour cream is mixed well with milk.
3. After 30 minutes, add small amounts of soup to broth mixture to slowly raise the temperature. Do not add too much or the milk will curdle.
4. Once 1/2 of the soup is added in, begin to add the mixture back into the soup pot. Again, make sure not to add it in too fast. Bring the temperature back up before serving. Garnish with cheese and serve.

soup, butter, celery, onions, water, chicken, fresh rosemary, salt, sugar, red pepper, celery salt, carrots, baking potatoes, broth, milk, sour cream, flour

Taken from www.epicurious.com/recipes/member/views/spicy-potato-soup-1208867 (may not work)