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!
Ready in: 50minutes
6cupspeeled and diced Russet potatoes(about 5 medium potatoes. Dice into small cubes about 3/4-inch)
1 1/2cupschopped yellow onion (1 medium)
1 1/4cupspeeled and diced carrots(3 medium)
1cupdiced celery(2 stalks)
2(14.5 oz each) canslow-sodium chicken broth
Salt and freshly ground black pepper
Cooked chopped 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 pot 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 thicken.
Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
Add sour cream and mix well.
Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.
*Try substituting heavy cream or half and half for the sour cream. It is also such a delicious option.
Toppings not included in nutrition estimate as these are optional.
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).