Sour Cream + Onion Potato Soup

A few days of cold, rainy weather this week had me not wanting to leave the house + wanting to do nothing but warm up with a big bowl of soup. Queue the first soup of the season - a Sour Cream + Onion Potato Soup topped the best thing ever - potato chips. I like to call think of this one as “picked to be on our weekly menu solely because it comes with a side of potato chips” soup. And not just any chips - it has to be nothing other than Sour Cream + Onion Ruffles. Let me tell you, the satisfaction + pride I had walking through the chip aisle and picking up a bag old school ridged Ruffle potato chips was immeasureable. It’s just not an item I find myself bringing into my home, like ever, and I love having an excuse to crack into a bag.

 
 

Ever used potato chips as a crouton? Me either, but holy crap it’s awesome! The Ruffles just get crunched up and placed on top, and the soup soaked potato chips made for the most delightful bites in this meal. Mix them in with a little sprinkling of white cheddar, they get a little soggy but don’t totally use their texture, and it’s just so good. Not ashamed to say we nearly polished off the whole bag - this combo of soup + chips is just addicting.

The soup itself was great. Bean heavy, and great! A combo of potato, cauliflower, and white beans that are cooked together low + slow in the crockpot. The last step involves busting out the immersion blender + getting it all smooth and creamy. Stir in some sour cream, and finish with cheese + crushed up potato chips. Heaven! Beyond easy to prep + very simple finishing touches for serving. Perfect for a hands off dinner, and on a day when time in the kitchen just is minimal.

Go heavy on the seasoning

Be generous with the salt + pepper + herbs. That’s really the only thing I’m keeping in mind for the next time I whip this one up. I think because the soup is so bean heavy, the flavor can be very bean-y and a little one note. I feel like sometimes these pureed bean dishes can be that way. So yes - I’m not going to be shy with seasonings. Adding at least one full tsp of salt + pepper, and using the entire package of chives for some extra flavor is key. And will yield a tasty soup in the end.

 
 

For the soup

  • 2 Yukon gold potatoes, peeled + diced

  • 1 head to cauliflower, cut into floret

  • 2 cans of cannellini beans, drained + rinsed

  • 2 garlic gloves, minced

  • 4 c. chicken stock

  • 3 tbsp butter

  • 1 bunch of fresh thyme

  • pinch of salt + pepper

  • 1/4 tsp dried dill

  • 1/4 tsp paprika

  • juice of 1/2 a lemon

  • 1 c. sour cream

  • 1 bunch chives, thinly sliced

  • sour cream + onion potato chips

  • shredded white cheddar

  • fresh dill for garnish

Start by adding the potatoes, cauliflower, beans, garlic, stock, butter, dried thyme, and seasoning. Turn the crockpot to low and set the timer for 8 hours. Set it and let the crockpot do its thing for the cook time.

When the 8 hours is up, all of the veggies should be tender and soft. Get the immersion blender + puree the veggies until perfectly smooth. Keep the soup over low heat and stir in the sour cream, lemon juice + chives. Continue to cook on low for another 15-20 minutes.

When you’re ready to eat, scoop into bowls and top with cheese, potato chips, and extra chives. Eat with your favorite hot sauce for a little extra spice, and it’s ready to be enjoyed. Delish!

Lesley ZehnerComment