4 cups chicken broth
1 1/2 pounds Klondike Petite Potatoes or Yukon Gold Potatoes cut into pieces
1/2 cup sour cream
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