Klondike Gold Potato and Rosemary Soup

4 cups chicken broth
1 1/2 pounds Klondike Petite Potatoes or Yukon Gold Potatoes cut into pieces
1/2 cup sour cream
1/2 milk
3 tbsp flour
1/8 tsp black pepper
2 sprigs fresh rosemary, minced

In a large Saucepan, bring chicken broth to boil. Add potato pieces, cover, lower heat, and let simmer for 15-17 minutes or until potatoes are tender.

In a separate bowl, whisk together sour cream, milk, flour, and pepper. Blend well. When potatoes are tender, pour into soup mixture, stirring constantly.

Bring to a boil and cook until thickened.

Stir in minced rosemary.

Makes 4 servings

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