The weather has been glorious here in South Florida… 50′s at night and 70′s during the day.  This type of weather always makes me crave soup and other cold weather fare.  This recipe is one of my absolutely favorite potato soups.  Its different than the usual as the potatoes are not pureed and there is no cream.  A generous squeeze of lemon and sour cream give it a wonderful tangy flavor, and grated carrot give it a lovely color.  Last but not least… its very frugal, quick cooking and fairly healthy!

Lemony Potato Soup Recipe

2 tbsp butter
1 tbsp olive oil
3 carrots, peeled and grated with the large holes of a box grater
1 onion, finely diced
1 box (48 oz) chicken broth
1 pound potatoes, peeled and large dice (I used large red skin)
1 lemon, juiced
1/2 c sour cream
1/4 c parsley, chopped
salt
pepper

1. Heat butter and oil in a large pot over medium heat.  Add the grated carrot and onion and saute for about 5 minutes.

2. Add chicken broth, potatoes, and a little salt and pepper.  Bring just to a simmer, and reduce heat to medium low.  Let simmer until potatoes are fully cooked, but not mushy.

3. Remove from heat and stir in lemon juice, sour cream and parsley.  Taste and add more salt and pepper if necessary.  Keep in mind the chicken broth may be salty before adding more salt.

Makes 6 Servings

Note: You can also use an immersion blender for just a few seconds to slightly puree and thicken the soup naturally.