Creamy Potato Soup


After a long cold day it’s so nice to come home to a warm bowl of creamy home-style potato soup! You will feel you walked into one of those delicious local bakeries that serves fresh soup when the aroma of this potato soup begins to fill your home. This is a great comfort food, without an over-indulgence! The flavors in this soup all meld so well together. Many potato soup recipes don’t have chicken broth, but I believe they are slightly lacking in flavor. I’ve also tried this soup with something slightly daring, nutmeg. It was wonderful! It just adds a bit more flavor from that lovely warm little spice. I enjoy it both ways so if you want to be a little daring try a spoon with a tiny sprinkle of nutmeg and if you fall in love add it too the whole pot of soup! Enjoy!

Creamy Potato Soup

Yield: 4 Servings

Creamy Potato Soup


  • 6 cups peeled and diced Russet potatos (about 5 medium potatos)
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, finely diced
  • 2 (15 oz) cans chicken broth (I use low-sodium)
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups milk
  • 3/4 tsp salt
  • Pepper to taste
  • 1/8-1/4 tsp nutmeg to taste (optional)
  • 1/2 cup sour cream
  • 3/4 cup shredded ham
  • 3/4 cup grated cheddar cheese
  • 3 green onions, diced


  • Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot. Cover and simmer over medium high heat about 25-30 minutes until potatoes are nearly soft when poked with a fork. Reduce heat to low. In a medium saucepan melt butter over medium heat, add flour and whisking constantly cook for 1 minute. Slowly add milk, stirring constantly cook until mixture begins to thicken. Season with salt, pepper and optional nutmeg. Add thickened milk mixture to potato soup mixture. Cook potato soup over low heat until potatoes begin to slightly break down and thicken soup, about 15 minutes. Add sour cream and mix will. Ladle warm soup into serving bowls, top each serving with ham, cheddar cheese and green onions.


  • CC: This looks really good. Do you have a substitute idea for sour cream? I have a family member that can’t eat sour cream. Thank you for your great ideas! January 1, 2013 at 5:18pm Reply

    • Jaclyn: I would say whole plain yogurt would probably be a great substitute and if that option is out there is a helpful link here that might list another option that will work for you:
      I hope you and your family enjoy! January 2, 2013 at 8:07pm Reply

    • Gigles: Use plain Greek yogurt, we even use it on baked potatoes, my husband did not know the difference! September 29, 2013 at 8:03am Reply

  • MARILYN: So where is the secret ingredient….I have been making soup like this for 30 plus years. Sometimes I use bacon in place of the ham, just depends on what I have on hand….Good recipe though September 27, 2013 at 9:55pm Reply

  • Patricia Stuart: can you freeze this?? September 29, 2013 at 9:09am Reply

    • Jaclyn: I tried once and it didn’t really reheat very well it seemed to separate and wasn’t as smooth. September 29, 2013 at 12:42pm Reply

  • Patricia: where is the comment I made? It was a question. September 29, 2013 at 10:16am Reply

    • Jaclyn: Sorry, I don’t see it? What’s your question, I’d be happy to answer if I can. September 29, 2013 at 12:43pm Reply

  • Rochelle: Have you ever used heavy cream? March 17, 2014 at 3:46pm Reply

    • Jaclyn: I did a little bit once and it was delicious. I was actually out of sour cream so I used heavy cream and a little bit of lemon juice. March 23, 2014 at 6:32pm Reply

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