|Beef stock||3 1⁄2 Quart|
|Sour cream||2 Cup (32 tbs)|
|Dried parsley flakes||3 Tablespoon|
|Dried dillweed||1 Tablespoon|
|White pepper||To Taste|
|Croutons/Garlic and cheddar /cheddar and romano||4|
Peel potatoes and cut into 3/4-inch cubes.
Soak in cold water to cover in bowl for 20 minutes; drain.
Add potatoes to beef stock in large soup pot.
Bring to a boil; reduce heat.
Simmer for 20 to 30 minutes or until tender.
Blend flour with a small amount of water in small bowl.
Add to soup; mix well.
Cook until thickened, stirring constantly; remove from heat.
Stir in sour cream, parsley flakes, dillweed and white pepper.
Ladle into soup bowls.
Garnish with croutons.