Sour Potato Soup
A tangy and hearty potato soup featuring sour cream and vinegar, perfect for comforting meals with a hint of acidity and rich flavor.
Ingredients
Instructions
- Peel potatoes and cut into 1/2-inch squares.
- Cook potatoes in 2 1/2 cups of water with the bay leaf, black pepper, and salt until the potatoes are half done.
- In a separate pan, cook minced onion in lard until tender.
- Stir in flour and cook for a minute.
- Gradually add this mixture to the potatoes, stirring constantly.
- Add sugar and continue cooking until potatoes are fully tender and soup thickens.
- Remove the bay leaf.
- Stir in cider vinegar and sour cream.
- Garnish with minced parsley if desired and serve hot.
Tips & Substitutions
For a creamier texture, consider using heavy cream instead of sour cream. If you prefer a vegetarian version, you can substitute lard with olive oil or butter. To enhance the soup's flavor, add some chopped garlic while cooking the onions. Adjust the amount of vinegar based on your taste preference; it can really bring out the soup's sourness. This recipe is inspired by classic American recipes that highlight rustic flavors.
Serving Suggestions
Serve the sour potato soup hot, garnished with minced parsley for a pop of color. It pairs beautifully with crusty bread or a side salad for a complete meal. For a heartier option, try serving it alongside the Good 'N Easy Mostaccioli. This comforting soup also makes a great starter for any cozy dinner.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a little water or broth to reach your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Potato Soup contains roughly 1276 calories, with 19g protein, 166g carbohydrates, and 63g fat. It is an excellent source of dietary fiber (80% of the Daily Value), potassium (75% of the Daily Value), and iron (73% of the Daily Value). Note that it is relatively high in sodium, at 1490mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this soup?
Yes, you can use a variety of potatoes, such as Yukon Gold or red potatoes. Each type will give the soup a slightly different texture and flavor. Just make sure to cut them into uniform pieces for even cooking.
Is it possible to make this soup ahead of time?
Absolutely! You can prepare the soup a day in advance, which allows the flavors to meld. Just reheat it gently before serving. If the soup thickens in the fridge, add a bit of water or broth when reheating to restore the desired consistency.
What can I add to make this soup more filling?
To make the soup more filling, consider adding cooked bacon, ham, or a variety of vegetables like carrots or celery. You could also stir in some cooked grains like barley or quinoa for added texture and nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).