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
- 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
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.
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).
Recipe source: Cooking Classy