Creamy Potato Soup

10.31.2018

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!

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Potato Soup

4.93 from 152 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!

Servings: 5 serrvings
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*
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.
Course: Main Course
Cuisine: American
Keyword: potato soup
Calories: 441 kcal
Author: Jaclyn

363 comments

  • David: Well that NASTY” sour cream just ruined this potato soup recipe ! February 23, 2019 at 8:52am Reply

    • Sue: Huh. Well it didn’t ruin it when I made it. Was your sour cream spoiled or moldy? February 23, 2019 at 4:35pm Reply

    • Alice: Didn’t ruin it for me, either. I’ve made this delicious soup several times.
      Try cream or half and half next time. February 28, 2019 at 10:48am Reply

  • Jen: One of our favorite meals !!! February 19, 2019 at 9:09pm Reply

  • Joe: Super easy, can have many variations.
    I added a bulk breakfast sausage, finger tip meatballs, just a another layer of flavor. February 4, 2019 at 3:26pm Reply

  • Db: Made this but vegetarian, added extra carrots and celery, as well as 1/3 cup of heavy cream. Turned out awesome! February 3, 2019 at 8:46pm Reply

  • Thomas Paddock: I have finally found the best Potato Soup recipe. Easy to make, but more importantly, it tastes wonderful. Thank you! January 28, 2019 at 12:12pm Reply

  • Spring K. Taylor: It is 8 degrees today in NJ and I’ve been wanting to make a pot of potato soup. I have to say the prep was easy and the instructions were dead on. I’ve delivered a container to my friend and before I could get home they were asking for the recipe. So that they could make it for the family. My only problem was it never told you how much bacon to make but I guess that was optional. This soup will definitely go into my favorite foods to make. Thanks for sharing. January 21, 2019 at 1:06pm Reply

  • Diana: Made this with my son it was amazing. My family loved it quick and easy meal, January 20, 2019 at 11:02am Reply

  • Jacquie: I made this tonight. It was absolutely delicious! I did change one thing…I used 2 cups milk and 1/2 cup half and half. January 17, 2019 at 5:55pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2019 Cooking Classy | Privacy Policy
Design by cre8d