Golden Carrot Potato Soup - cooking recipe

Ingredients

4 russet potatoes, peeled and cubed
4 carrots, peeled and grated
1 onion, diced
2 cups water
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup milk
1 cup sour cream
chives, chopped (optional)

Preparation

Place potatoes, onion, carrots, water, bullion, salt, and pepper in medium sized pot and boil until potatoes are done, about 15 minutes, depending on the size of your potato pieces, stirring occasionally.
Remove from heat. Carefully mash contents of pot until only some potatoes remain in tact.
Add milk and sour cream, reserving 4 teaspoons of sour cream for garnish, if desired.
Return to low heat and stir until soup is warm and sour cream is broken up. Do not boil.
Serve immediately, with dollops of reserved sour cream and chives.