A potato soup filled with chunks of tender, hearty potatoes made with a rich, creamy soup base. This soup is a reader favorite and for good reason: it’s easy to make and absolutely delicious! Top it with cheddar cheese and bacon and no one can resist.
The best potato soup ever!
This is my idea of the perfect homemade potato soup! It’s creamy, incredibly filling and full of goodness.
Growing up, we had a lot of potato soup. Maybe it has something to do with the fact that my grandparents were potato farmers and it was passed down to them. My mom probably made it twice a month and now it’s the same for me, especially during the winter months.
You’ll love the fact that it’s a dish that the whole family agrees on, and even looks forward to when told that this is what’s coming up for dinner.
It’s also a very practical recipe. Most of the ingredients are staples that you can have on hand and won’t spoil quickly. The potatoes, carrots, celery, and onions will keep well for weeks (and if you opt for bacon, it keeps very well in the freezer).
This easy potato soup recipe is one I would consider worthy of your cookbook! It’s an ultra comforting and cozy dish that you’ll use again and again.
Plus, it makes great leftovers for lunch the next day if you have any left over.
Ingredients
6 cups peeled and diced russet potatoes (about 5 medium potatoes, cut into small 3/4-inch cubes)
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 cans low sodium chicken broth (14.5 oz each)
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
Optional toppings:
Chopped cooked bacon or chopped cooked ham, shredded cheddar cheese, chopped green onions or chives.
Instructions
Combine potatoes, carrots, celery and diced onions with chicken broth in a large pot and season with salt and pepper to taste.
Cover the pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
Once boiling, reduce heat to medium and continue cooking for 15 to 20 minutes, until potatoes are very tender when pierced with a fork.
Meanwhile, in a medium saucepan, melt butter over medium heat, add flour and cook for 1 minute, whisking constantly. While whisking, slowly add the milk and cook, stirring constantly, until the mixture begins to thicken.
When potatoes are tender, add thickened milk mixture to potato soup mixture and stir (potatoes should begin to break 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.
