Corn 'n' Tater Soup with a Dolly-Up of Sour Cream

• 份量: 8 servings

食材

6 medium potatoes, diced

1 small red bell pepper, diced

1 small green bell pepper, diced

2 cups cooked corn kernels, fresh, canned, or frozen

8 tablespoons (1 stick) butter

1 medium onion, chopped

6 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon garlic powder

3 cups milk

Sour cream, for garnish

Grated sharp Cheddar cheese, for garnish

步驟

Place the potatoes and bell peppers in a large soup pot and add water to cover by 1 inch.

Bring to a boil and cook until the potatoes are almost tender, about 15 minutes

Reduce the heat to low and add the corn.

Melt the butter in a medium skillet over medium heat.

Add the onion and sauté until translucent.

Stir in the flour, salt, pepper, and garlic powder.

Stir in the milk and cook until the mixture is thickened.

Add the milk mixture to the potato mixture and stir to combine.

Simmer for 10 minutes more.

Ladle into soup bowls and top with a Dolly-up of sour cream and Cheddar cheese.

筆記

Dolly says: "The two things we always had in our tiny mountain home were canned corn in the pantry and potatoes in the 'tater hole' or root cellar, a hole in the ground in the backyard lined with straw and covered with hay. This soup is a dolled-up version of the one my Mama made, which was just straight corn, potatoes, and maybe a ham hock. I've added colorful peppers and, of course, the sour cream."