Colorful Potato Soup - cooking recipe

Ingredients

1 medium onion, finely chopped
2 tablespoons butter or 2 tablespoons margarine, melted
4 chicken bouillon cubes
4 cups boiling water
14 1/2 ounces chicken broth
3 cups potatoes, peeled and diced, about 2 pounds
1 cup carrot, grated
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 (8 ounce) carton sour cream
2 tablespoons parsley, chopped
shredded cheese

Preparation

Saute onion in butter in a Dutch oven over medium heat; stirring constantly, until tender.
Dissolve bouillon cubes in boiling water. Add bouillon and broth to dutch oven. Bring to a boil. Add potato; cover, reduce heat and simmer for 15 minutes.
Stir in carrot, salt, and pepper; cover and simmer 15 minutes or until potato is tender.
Combine flour and 2 tbsp cooking liquid, stirring with a wire whisk until smooth. Stir flour mixture into soup mixture; cook, stirring constantly, until thickened and bubbly. Reduce heat to low, stir in sour cream and parsley. Cook just until thoroughly heated.
Serve in individual bowls. Top with cheese.