Creamy Potato Soup

02.08.2016

Creamy Potato Soup | Cooking Classy

Isn’t potato soup just one of the most comforting of all the different kinds of soup there are out there? Maybe that’s just my thought because I was basically raised on it, or maybe it’s the part where it’s covered with bacon, cheddar and green onions – that makes just about anything good. I do love that fact that it’s deliciously creamy and amazingly filling and I of course I love that it’s something my kids get excited to eat for dinner. It’s also nice that I usually have all the ingredients on hand to make it, plus it’s easy to make.

I originally shared this over 4 years ago so I just thought I’d update things a little since this is my favorite, go to potato soup recipe! During the winter we eat this probably twice a month so if it’s good enough to make it to our dinner table once ever two weeks then it ought to be a soup you and your family love as well! If you happen to have some left over ham around we do love this with ham just as much as bacon and it’s equally as good with chives or green onions so just use what you have on hand. I hope this soup becomes a regular for you too!

Creamy Potato Soup | Cooking Classy Creamy Potato Soup | Cooking Classy

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Creamy Potato Soup

Yield: About 5 Servings

Ingredients

  • 6 cups peeled and diced Russet potatoes (about 5 medium potatoes. Dice into small cubes about 3/4-inch)
  • 1 1/2 cups chopped yellow onion (1 medium
  • 1 1/4 cups peeled and diced carrots (3 medium)
  • 1 cup diced celery (2 stalks)
  • 2 (14.5 oz) cans low sodium chicken broth
  • Salt and freshly ground black pepper
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups milk
  • 1/2 cup sour cream
  • For serving:
  • Crumbled bacon or chopped cooked ham , shredded cheddar cheese, chopped green onions or chives

Instructions

  1. Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot. Season with salt and pepper to taste. Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
  2. Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken. Season with salt and pepper to taste. Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer). Add sour cream and mix well. Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions (Note that the soup will thicken as it rests so if you happen to have left overs you can thin with a little water).
  3. Recipe source: Cooking Classy

47 comments

  • 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:
      http://homecooking.about.com/od/foodequivalents/a/sourcreamequivs.htm
      I hope you and your family enjoy! January 2, 2013 at 8:07pm Reply

      • Christine Robinette: I always sautee the celery, onions, &chives in the butter until transparent, it brings out the flavor, then I make the rue & add the cooked veggies with potatoes. I prefer very crunchy bacon bits & cheese. The sour cheese is optional. October 7, 2016 at 9:28pm 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

  • Elizabeth: This is a bit confusing.. Do i take the potatoes out of the large stockpot and put them in the medium saucepan and make the soup in there?? February 9, 2016 at 12:14am Reply

  • Gerri Noble: Can asparagus or kale be added to this soup? What about cooked sliced or ground sausage? February 9, 2016 at 8:25am Reply

  • Lybbie Friedly-Carpenter: This Sounds, & Looks Really Delicious, I Believe I Will Make This 4 My Supper Tonight, Thanks 4 Sharing!!!! “) <3 February 9, 2016 at 11:48am Reply

  • Cathleen @ A Taste Of Madness: This is happening this week! Bookmarked! February 9, 2016 at 6:05pm Reply

    • Jaclyn: I hope you love it Cathleen! February 10, 2016 at 9:45am Reply

  • Tabetha: This was so yummy! Thank you :) February 12, 2016 at 9:52am Reply

  • Mindy: Absolutely delicious. It came in handy on Ash Wednesday and today (Friday) because of no meat Fridays during Lent. After Lent, it will be definitely on a regular rotation! February 12, 2016 at 7:47pm Reply

  • Ebonie Gibson: Yummy….. February 15, 2016 at 1:34pm Reply

  • Taylor: Hey I’m allergic to pink meat does chicken taste good in it too February 17, 2016 at 2:18pm Reply

    • Jaclyn: You can just omit the meat, I’ve made it many times without. Chicken might be good with it but I probably wouldn’t add quite as much flour, for some reason I don’t think I’d like it quite as thick and creamy with chicken. February 17, 2016 at 11:58pm Reply

    • Sara: Veggie stock would be just as delicious! November 3, 2016 at 3:38pm Reply

  • Taylor: Sorry red meat February 17, 2016 at 2:20pm Reply

    • Sara: Oh wait… just don’t add bacon or ham. Extra cheese and Green onion. November 3, 2016 at 3:40pm Reply

  • Sassy: Potato Soup is most definitely one of my main comfort foods. I have added to my soup over the years and I’d love to share my additions/changes with you, if that’s ok? I guarantee it will be one of the best you’ve had! Well if my family is to be believed that is! LOL I’ll check back to see if it’s ok to post my version of Creamy Potato and Bacon Soup. Thanks for all of your recipes, I find myself coming here first when searching for a great tasting dish for my family. Ciao! :D March 9, 2016 at 7:53am Reply

    • Jaclyn: Of course! So glad you loved it! March 10, 2016 at 1:03pm Reply

  • Tonya Proctor: So so good, my husband said uts the best soup I ever made September 13, 2016 at 9:59am Reply

  • Melissa M: This soup is so good. I have never made potato soup, but have made many other types. This recipe was great. Easy and delish. I did add one extra ingredient, 1 tbsp of bacon drippings to the butter for the base of the white sauce. The hubby likes bacon. It was so good. We’ll be adding this recipe to our family favorites. Thank you! October 1, 2016 at 7:23am Reply

  • Victoria Hinde: I made this yesterday..delicious, very easy to follow directions….I did spoon out some chunks of potatoes and then used my hand held blender to make a smoother soup, then put chunks back in….I served topped with bacon and cheese…next time I think I might add bacon right into soup..thank you.. October 9, 2016 at 8:33am Reply

  • Barb: Hi! I have made this several times and my daughter loves it! She was recently diagnosed with lactose intolerance. Do you think I could use coconut/almond milk and coconut cream for the milk and sour cream? Do you think it would alter the flavor much?
    Thank you so much!
    Barb October 20, 2016 at 10:20am Reply

    • sam: Coconut or almond milk would alter the flavor a lot. You should be fine with just using water and stock (chicken or vegetable). You will be getting most of your creaminess/texture from the cooked potatoes and roux. You could also puree it in a blender or food processor once everything is cooked. Give it a shot – potatoes are cheap, so you won’t be out much if you don’t like it. December 4, 2016 at 1:27pm Reply

  • Kristen Tate: I made my first of many batches this past weekend. My husband LOVED it, so did I! Your recipes never disappoint. Thanks for sharing :) November 7, 2016 at 9:01am Reply

    • Jaclyn: So glad it was enjoyed Kristen! November 7, 2016 at 1:06pm Reply

  • Ashley: Does this really need sour cream or any kind of cream? What does it do for the soup November 15, 2016 at 3:17pm Reply

  • Sarah: Made this tonight and it’s delicious! I used unsweetened coconut milk And it was still amazing! thanks!! December 4, 2016 at 3:23pm Reply

  • Angel: I don’t have any chicken broth will it still taste ok? December 18, 2016 at 1:48pm Reply

  • Nicholl: How do you know what a “serving” size is? It says 5 servings but how big is 1 serving? February 1, 2017 at 2:26pm Reply

  • Ashley: I made without the celery, carrots, or sour cream & it was delicious!!! To me potato soup doesn’t have those other veggies in it. At least not the way I was raised. OMG IT WAS SOOO AMAZINGLY GREAT! February 7, 2017 at 5:34pm Reply

  • Pat: I sautéed the onion, carrot and celery in oil to intensify flavor and soften the onion and celery, then I added broth and potatoes and continued with the recipe as written. I have never made or eaten potato soup, and this was so good that I will surely make it again. Thanks for a satisfying, easy recipe! February 14, 2017 at 2:22pm Reply

    • Jaclyn: Thanks for taking the time to comment Pat – Glad you enjoyed it! February 16, 2017 at 12:34pm Reply

  • Esther: Made this tonight and it was a hit ! February 17, 2017 at 4:57pm Reply

    • Jaclyn: So glad to hear it! Thanks for commenting Esther! February 27, 2017 at 12:53pm Reply

  • Mark: Good soup for sure! We added a couple cans of chopped clams and it was really good. March 27, 2017 at 5:16am Reply

    • Jaclyn: Glad you loved it Mark! March 27, 2017 at 10:24am Reply

  • Secilee Allen: I made this and it was fantastic. I followed all the instructions as is and didn’t change anything. Thank you so much for sharing this ingredient. Even my kids liked it. May 24, 2017 at 12:39pm Reply

    • Jaclyn: I’m so glad your family likes this soup recipe Secilee! Thanks for your comment! May 25, 2017 at 10:53am Reply

  • Ruby: Looks & sounds yummy! Can’t wait to see if this will get Dad eating again. Hes in poor health and has loss 20 pounds in 6 months due to no interest in food. Im also looking for a great split pea soup to tease his taste buds. If anybody has one the will share, it just may do the trick! July 20, 2017 at 9:53am Reply

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