Creamy Potato Soup

10.31.2018

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.

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.

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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

Ingredients You’ll Need for This Recipe

  • 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 for This 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. 

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Potato Soup

4.9 from 138 votes

One of my go-to soup recipes and a reader favorite! It's such a creamy, hearty, comforting soup. Just be sure not to leave off the cheddar and bacon (or ham), they add lots of flavor!

Course: Main Course
Cuisine: American
Keyword: potato soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 5 serrvings
Calories: 441 kcal
Author: Jaclyn

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*
Total Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 56mg 19%
Sodium 486mg 20%
Potassium 1177mg 34%
Total Carbohydrates 54g 18%
Dietary Fiber 4g 16%
Sugars 12g
Protein 10g 20%
Vitamin A 123.1%
Vitamin C 20%
Calcium 22%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.

337 comments

  • Brian A Lop: Found this recipe a month ago, wife and son love it(son is picky eater). We are addicted lol December 18, 2018 at 3:16pm Reply

  • Karen R Bradbury: I used plain unsweetened almond milk instead of the regular milk so it’s lactose-free. And I used half the amount of cornstarch instead of flour, so it’s gluten-free. And it came out fabulous! December 16, 2018 at 3:46pm Reply

  • Sherran Herman-Beshears: Getting ready to make this recipe. December 16, 2018 at 1:49pm Reply

  • freedia: Looks great! super simple too. December 12, 2018 at 3:20pm Reply

  • Roani Carter: I just made this for lunch today. It’s the best creamy potato soup I’ve ever had! I didn’t have any carrots but it was still delicious. December 10, 2018 at 10:24am Reply

  • Kelly Anthony: This is the bomb, my husband the picky eater who hates carrots and celery ate 2 bowels. I had to change the recipe a bit with the milk, because I only had skim and heavy whipping cream. It still was delicious, this is the best potatoe soup ever. December 2, 2018 at 7:00pm Reply

  • Sandi: Just made this and boy is it yummy. November 29, 2018 at 6:13am Reply

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