This soup is more of a cream soup, not a chunky one.
Ingredients:
4 Cups Chicken Stock
1 Cup Water
1 Med onion, peeled and quartered
4-5 medium sized crook neck squash, quartered (Take out seeds if they are large, if the seeds are tiny, hey will blend, so you can leave them in)
3-4 med potatoes, cut in pieces, can peel them but don’t need to
3/4 Cup Sour Cream
1 Cup whole milk or half and half
Cubed ham or bacon bits to add texture and flavor *optional
Salt to taste
Directions:
In a large soup pot combine the first 5 ingredients. Bring to a boil. Cover pot and reduce heat to medium, to keep a low boil. Cook Vegetables 15-20 min or until potatoes are fork tender.
Transfer contents of pot into a blender and blend until smooth. This may need to be done in batches and be very careful, it’s extremely HOT!
Pour blended soup back into pot. Add the milk and sour cream and optional ham or bacon. Stir until the sour cream has melted and incorporated into soup.
Serve warm and enjoy!
Can be served with bread sticks or biscuits, yummy!