Ingredients
3
cups of cubed peeled potatoes
1/2
cup of chopped celery
1
tsp. of chicken bouillon granules
1
cup (8 ounces) of sour cream
1
tbsp. of all-purpose flour
8
cups of cubed day-old French bread (1-1/2-inch pieces)
1/2
cup of grated Parmesan cheese
1
tbsp. of minced fresh parsley
Directions
1.
In a Dutch oven, cook the potatoes, celery, onion and bouillon in water until vegetables are tender, about 20 minutes.
3.
In a small bowl, combine sour cream and flour.
4.
Blend in 1/2 cup hot soup; stir into vegetable mixture. Add chives.
5.
Cook and stir for 1-2 minutes or until thickened.
6.
Meanwhile, for croutons, deep-fry bread cubes in oil until golden brown.
8.
In a small bowl, combine remaining ingredients.
9.
Add croutons and toss to coat.
10.
Ladle soup into bowls and top with croutons.
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