Creamy Potato Soup

Ingredients:

• 6 cups peeled and diced Russet potatoes (about 5 medium potatoes. Dice into small cubes about 3/4-inch)

• 1 1/2 cups chopped yellow onion (1 medium)

• 1 1/4 cups peeled and diced carrots (3 medium)

• 2 (14.5 oz) cans low-sodium chicken broth

• Salt and freshly ground black pepper

• 1/3 cup butter

• 1/3 cup all-purpose flour

• 2 1/2 cups milk

• 1/2 cup sour cream

Directions:

• Combine diced potatoes, carrots, and onions with chicken broth in a large stockpot and season with salt and pepper to taste.

• Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).

• Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.

• Meanwhile, in a medium saucepan melt butter over medium heat

• Add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken.

• Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer).

• Add sour cream and mix well.