Sour Cream Soup with Taking Stock Bone Broth

While working in a restaurant kitchen, Molly Clark and Maddy Kaudy decided to open up a spot of their own focusing on soups.  But, after realizing that owning a restaurant wouldn’t allow them the family lives they wanted, the women shifted their focus to the broth they had perfected as the base of their soups.  Taking Stock Foods was born and can be now found at Whole Foods Markets, Kowalski’s, dozens of co-ops and health food stores including Lakewinds, The Wedge and Mastels.

Click here and get four (4) Bone Broth products from Taking Stock for only $17.98 (+ shipping). Choose from 3 flavors: Classic Chicken, Ginger Turmeric, and Unsalted Chicken. This deal is valid on-line only.

Sour Cream Soup

6 medium potatoes, peeled

4 cups water

2 cups Taking Stock Bone Broth

3 large bay leaves

1 ½ tablespoons caraway seeds (or to taste)

Salt to taste

½ cup milk

1 pint (16 oz) sour cream (more if needed)

Chopped scallions as garnish

  1. Dice the potatoes very small and put them into the soup pot with the water and bone broth. Add the bay leaves, caraway seeds, and salt. Cook until the potatoes are done. Do not drain the water.

 

  1. Add the milk and sour cream to the soup, stirring constantly while adding. Let the soup again come to a boil and then simmer it slowly for 10 minutes. Remove the bay leaves and serve hot or cold. Add some chopped scallions as garnish on top of each serving.
Print Friendly, PDF & Email