This Potato Soup is one of my most made recipes (and a reader favorite)! It’s a regular in our dinner rotation and for good reason. It’s total comfort food and it’s absolutely delicious! Top it with cheese and bacon and no one will be able to resist.
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.
How to Store Potatoes
To get the longest shelf life out of your potatoes the proper way to store them is in a cool, dry place, and keep them covered with a cloth. Light can make them turn green (because of a chemical reaction).
So I like to store mine in the pantry in a storage basket covered with a cloth. Then I also keep a bag downstairs in a cold storage room. A cupboard, drawer or even a paper bag works well too.
Tips for the Best 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.
Such an Easy Soup Recipe
This is one of my easiest recipes! Even if you are new to cooking, you can make this! The only tedious part is peeling and dicing up those potatoes, so worth it in the end though when you sit down to a warm bowl of this.
More Delicious Soup Recipes to Try
Creamy Potato Soup
One of my go-to soup recipes and a reader favorite! It's such a creamy and comforting soup. Just be sure not to leave off the cheddar and bacon (or ham), they add lots of flavor!
- 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
- Crumbled bacon or chopped cooked ham , shredded cheddar cheese, chopped green onions or chives
Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot and 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.
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.
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 or milk).
Recipe source: Cooking Classy