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Creamy Vegetable Soup Recipe

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This recipe for Creamy Vegetable Soup is from Melody's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons unsalted butter
4 medium carrots , chopped
4 stalks celery , chopped
1 red onion , chopped
8 cups chicken broth , low sodium
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
2 medium yukon potatoes , chopped
1 cup long grain rice , uncooked
1 cup sour cream
Directions:
Directions:
In a large dutch oven add the butter, carrots, celery and red onion on medium heat and cook for 8-10 minutes, stirring occasionally, until translucent and just starting to brown.
Add in the chicken broth, salt, pepper, potatoes, and rice and bring to a boil on high heat.
Reduce heat to a simmer on medium low and cook for 20 minutes (or until rice is tender).
Using an immersion blender, blend the soup for 5 seconds to thicken it just a little but not enough to make it all one texture.1
Raise the temperature to medium heat, whisk the sour cream into the pot until fully combined and cook an additional 5 minutes to heat through.

 

 

 

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