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.
- Veggies russet potatoes, yellow onion, carrots, celery
- Low sodium chicken broth
- Salt and pepper
- 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.
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.