Sour Cream and Potato Soup

• 5 cups water
• 2 12 cups peeled and diced potatoes (about 3 large potatoes)
• 1 vegetable bouillon cube
• 12 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon arrowroot or 12 tablespoon cornstarch
• 14 cup cold water
• 1 cup milk or 1 cup light cream
• 1 cup sour cream
• 1 teaspoon chervil

1. In a 3 quart pot combine water, potatoes and bouillon.
2. Simmer until potatoes are tender, about 15 minutes.
3. Mash potatoes but do not drain.
4. Add pepper, salt and cumin, simmer 10 minutes.
5. Blend arrowroot or cornstarch into cold water until it is dissolved.
6. Pour into milk and stir slowly into soup.
7. Blend sour cream into soup and heat but do not boil.
8. Sprinkle with chervil and serve immediately.

water, potatoes, vegetable bouillon cube, black pepper, salt, ground cumin, arrowroot, cold water, milk, sour cream, chervil

Taken from www.food.com/recipe/sour-cream-and-potato-soup-14614 (may not work)