The Best Creamy Potato Soup

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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
  • 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.

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.

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