Creamy Potato Soup

October 31, 2018

Potato Soup loaded with chunks of tender, hearty potatoes and made with a rich and creamy soup base. This soup is a reader favorite and for good reason – it’s easy to make and absolutely delicious! Top it with cheese and bacon and no one will be able to resist.

Potato Soup

The BEST Potato Soup!

This is my idea of the perfect potato soup. It’s creamy, it’s hearty and it’s packed with goodness.

Growing up we had a lot of potato soup. It might have something to do with the fact that my grandparents were potato farmers so that just got passed down. My mom made it probably twice a month and now it’s the same for me, especially during cold winter months.

I love that it’s something everyone in my family can agree on (and get’s excited about when I tell them it’s what’s for dinner). I also love that I usually have all the ingredients on hand to make it (I’ve always got bacon stashed away in my freezer, always!).

And potatoes, carrots and celery have a longer shelf life than most veggies so I’ve always got some of those on hand too.

Watch the Potato Soup Video!

 

Potato Soup

What Ingredients go into Potato Soup?

  • Veggies – russet potatoes, yellow onion, carrots, celery
  • Low-sodium chicken broth
  • Salt and pepper
  • Butter
  • Flour
  • Milk
  • Sour cream

How to Make Potato Soup

  • Combine diced potatoes, carrots, celery and onions with chicken broth in a pot and season with salt and pepper.
  • Cover pot and bring to 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.
  • Meanwhile, in a medium saucepan melt butter, add flour and cook for 1 minute while whisking. Stir in milk then cook and stir until mixture begins lightly bubble and thicken.
  • Once potatoes are soft add thickened milk mixture to potato soup mixture and stir. Add sour cream and mix well. Top as desired.

Potato Soup

Tips to Perfect Potato Soup

  • Stick with russet potatoes. They aren’t firm and waxy like the red and yellow and they’ll start to break down and make the soup creamy.
  • Measure out the ingredients. If you have too many or too little potatoes it will change the consistency.
  • Don’t add herbs or spices. I know that can be hard for some but the more neutral flavors are perfect here.
  • Don’t leave off the toppings, those are what will add layers of flavor to the soup. Bring on the cheddar!
  • Try substituting heavy cream or half and half for the sour cream. It is also such a delicious option.

Can I Make This in the Slow Cooker?

If you are wondering whether or not you can make this in the slow cooker I’ve actually got a different (very similar) recipe here ->> Slow Cooker Loaded Potato Soup. 

More Delicious Soup Recipes You’ll Love!

Potato Soup

4.94 from 187 votes

One of my go-to soup recipes and a reader favorite! It's such a creamy, hearty, comforting soup. While the toppings (cheddar, bacon, and green onions) are optional I highly recommend them for that loaded baked potato style flavor!

Servings: 5 servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

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 and season with salt and pepper to taste.

  2. 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.

  3. 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.

  4. 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. 
  5. 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 or milk).

Recipe Notes

  1. Try substituting heavy cream or half and half for the sour cream. It is also such a delicious option.
  2. Recipe originally shared Nov. 2012.
Nutrition Facts
Potato Soup
Amount Per Serving
Calories 441 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 56mg19%
Sodium 486mg21%
Potassium 1177mg34%
Carbohydrates 54g18%
Fiber 4g17%
Sugar 12g13%
Protein 10g20%
Vitamin A 6155IU123%
Vitamin C 16.5mg20%
Calcium 220mg22%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: potato soup
Author: Jaclyn