Recipe: Sour Cream Potato Soup

Sour Cream Potato Soup
Yield: 4 Servings
Source: linda/tennessee
rec.food.recipes

6 med Potatoes, peeled
6 cup Water
3 large Bay leaves
1 1/2 Tbsp Caraway seeds (or to taste)
Salt to taste
1/8 cup Flour (or more if necessary.)
1/2 cup Milk
1 pint (16 oz) sour cream (more if needed)
Chopped scallions as garnish

Dice the potatoes very small and put them into the soup pot with the water. Add the bay leaves, caraway seeds and salt. cook until the potatoes are done. Do not drain the water. Stir the flour into the milk and make a paste. Pour this mixture into the soup, stirring constantly while adding. This will thicken the soup. Add the sour cream tot he soup, stirring constantly while adding. Let the soup again come to a boil and then simmer it slowly for about 10 minutes. Remove the bay leaves and serve hot or cold. Add some chopped scallions as garnish on top of each serving.