Sour Cream Soup Recipes

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SOUR CREAM POTATO SOUP



Sour Cream Potato Soup image

This special soup is a true family favorite. I received the recipe from my sister and then passed it on to my daughters. It's perfect served with leftover ham.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 12

2 cups water
2 chicken bouillon cubes
3 cups cubed peeled potatoes
1/2 cup chopped onion
1/2 cup thinly sliced celery
3/4 teaspoon salt
1/2 teaspoon pepper
2 cups milk, divided
2 tablespoons all-purpose flour
1 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon chopped chives

Steps:

  • In a 3-qt. saucepan over medium heat, combine water, bouillon, potatoes, onion, celery, salt and pepper; bring to a boil. Reduce heat cover and simmer for 15-20 minutes or until potatoes are tender. Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add parsley and chives just before serving.

Nutrition Facts : Calories 220 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 740mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

SOUR CREAM SOUP



Sour Cream Soup image

Make and share this Sour Cream Soup recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 2h55m

Yield 4 serving(s)

Number Of Ingredients 19

1/2 lb bacon, diced
3/4 cup cabbage, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
3/4 cup potato, chopped
3/4 cup zucchini, sliced
4 cups tomatoes, peeled
4 cups beef broth
1/4 cup barley
1/4 cup rice
2 cups white sauce
1/2 cup vinegar
1 clove garlic, minced
1 teaspoon caraway seed
1 teaspoon salt
2 teaspoons Worcestershire sauce
1/4 teaspoon thyme
1 cup sour cream or 1 cup plain yogurt

Steps:

  • Saute bacon in heavy pot.
  • Add cabbage, onion, celery, carrots, potato and zucchini; reduce heat and simmer about 20 minutes.
  • Add tomatoes, beef broth, barley, and rice; simmer 2 hours.
  • Blend in white sauce, vinegar, garlic, caraway seed, salt, worcestershire, and thyme.
  • Simmer about 15 minutes.
  • Adjust seasonings if necessary.
  • Garnish with sour cream and serve.

Nutrition Facts : Calories 726.6, Fat 51.2, SaturatedFat 18.9, Cholesterol 77.2, Sodium 1608, Carbohydrate 49.6, Fiber 6.9, Sugar 15.6, Protein 18

SOUR CREAM BROCCOLI SOUP



Sour Cream Broccoli Soup image

This is one dish I make often to serve to guests with dinner. It's a great comfort soup on a cold day. Broccoli lovers will appreciate the subtle seasonings that enhance the vegetable's flavor. -Lorraine Ellingson, Strathmore, Alberta

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 5 servings.

Number Of Ingredients 11

1 large onion, chopped
1 garlic clove, minced
1 tablespoon butter
2 cups water
1 can (10-1/2 ounces) condensed chicken broth, undiluted
3 medium carrots, thinly sliced
1 teaspoon Dijon mustard
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1 bunch broccoli (about 1-1/2 pounds)
5 tablespoons reduced-fat sour cream

Steps:

  • In a large saucepan, saute onion and garlic in butter until tender. Add the water, broth, carrots, mustard, cumin and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, peel broccoli stalks and cut into 1/4-in. slices. Coarsely chop florets. Add to onion mixture; cover and simmer for 8-10 minutes or until vegetables are tender. Cool slightly., In a blender, cover and process soup in batches until smooth. Return all to the pan and heat through. Dollop each serving with sour cream.

Nutrition Facts : Calories 123 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 478mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

SOUR CREAM HEARTY TOMATO BASIL SOUP



Sour Cream Hearty Tomato Basil Soup image

Creamy with thick and rich flavors of tomatoes, onions and fresh basil. Make in a crock pot or a pot.

Provided by Italian Stallions K

Categories     Vegetable

Time 3h10m

Yield 5-6 serving(s)

Number Of Ingredients 13

24 -32 ounces of diced peeled tomatoes (3-4 cans)
1 (8 ounce) can tomato paste
3 garlic cloves, chopped fine
1/2-1 medium onion
2 cups water
1 large beef bouillon cube (makes 2 cups)
4 -5 fresh basil leaves
1 tablespoon italian seasoning
1 -1 1/2 cup sour cream
1 bay leaf
pepper
shredded parmesan cheese
garlic toast

Steps:

  • In a crock pot or large pot, mix water, bay leaf and bouillon until cube disolves.
  • add tomatos and tomato paste.
  • Mix with a wooden spoon until blended.
  • Add garlic and onions.
  • Add italian seasoning and pepper to taste.
  • Add sour cream (1 to 1 1/2 cups depending on your taste).
  • Keep on low for 3-4 hours in a crock pot or pot to get the best taste, or heat on medium until hot.
  • Serve in bowls sprinkle with parmesan and add garlic toast if desired.

POTATO SOUP WITH SOUR CREAM



Potato Soup with Sour Cream image

A thick and creamy potato soup with sour cream that is sure to delight your taste buds with loaded flavor. Simple, easy to make, and full of flavor.

Provided by mmkemp

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 9

3 pounds red potatoes, scrubbed
6 slices bacon
2 tablespoons all-purpose flour
6 cups milk
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper
1 ¼ cups shredded Cheddar cheese, divided
1 ⅓ cups sour cream
4 green onions, chopped

Steps:

  • Set aside 4 potatoes; peel and cube the remaining potatoes.
  • Place cubed and whole potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Set the 4 whole potatoes aside; mash the rest.
  • At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside. Cut reserved whole potatoes into small cubes and set aside with bacon.
  • Heat flour in a large saucepan or pot over medium heat; slowly add milk, whisking until well blended. Add salt and pepper. Bring to a boil, stirring frequently, and cook for 8 to 10 minutes. Add mashed potatoes and stir well to combined. Remove soup from heat. Stir in 1 cup Cheddar cheese and mix until it melts completely. Stir in sour cream. Taste and adjust salt.
  • Serve warm topped with bacon, cubed potatoes, remaining Cheddar cheese, and green onions.

Nutrition Facts : Calories 568.9 calories, Carbohydrate 53.1 g, Cholesterol 82.3 mg, Fat 29.2 g, Fiber 4.2 g, Protein 25 g, SaturatedFat 17.1 g, Sodium 920.3 mg, Sugar 14.2 g

CHICKEN TORTILLA SOUP V



Chicken Tortilla Soup V image

An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.

Provided by Betty

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Yield 4

Number Of Ingredients 12

2 skinless, boneless chicken breasts, cut into cubes
½ teaspoon olive oil
½ teaspoon minced garlic
¼ teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
½ teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
½ cup shredded Monterey Jack cheese

Steps:

  • In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  • Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Nutrition Facts : Calories 486.3 calories, Carbohydrate 55.2 g, Cholesterol 51.3 mg, Fat 19.8 g, Fiber 5.9 g, Protein 25.2 g, SaturatedFat 4.7 g, Sodium 1617.8 mg, Sugar 6.7 g

LOW-FAT SOUR CREAM & MUSHROOM SOUP



Low-Fat Sour Cream & Mushroom Soup image

Make and share this Low-Fat Sour Cream & Mushroom Soup recipe from Food.com.

Provided by blucoat

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 teaspoons vegetable oil
1 large onion, chopped
1/2 teaspoon dried tarragon
1/4 teaspoon nutmeg, freshly grated
1 lb mushroom, trimmed and sliced
1/2 cup all-purpose flour
3 1/2 cups vegetable broth (or chicken or beef broth)
1 cup reduced-fat sour cream
1 cup 1% low-fat milk
salt & freshly ground black pepper
1 pinch cayenne or 1 dash Tabasco sauce

Steps:

  • In a large heavy saucepan, heat oil over medium low heat. Add onions and saute until soft and translucent, 5 to 7 minutes. Add tarragon and nutmeg and cook for 1 minute more. Stir in mushrooms, cover pot and let vegetable mixture steam for about 5 minutes, until mushrooms exude their moisture.
  • Sprinkle flour over the vegetable mixture. Increase heat to medium and cook, stirring, for 3 or 4 minutes. Gradually stir in broth, stirring and scraping any flour that may have clung to the pot. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.
  • Stir together sour cream and milk until smooth, whisk into the mushroom mixture and return to a simmer. Season with salt and pepper and cayenne or Tabasco, if desired, and serve.

Nutrition Facts : Calories 147.8, Fat 6.8, SaturatedFat 3.5, Cholesterol 17.8, Sodium 39.3, Carbohydrate 16.9, Fiber 1.4, Sugar 4.6, Protein 6.2

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