Potato Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
5 servings
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Course
Main Course
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Cuisine
American
Potato Soup
Description
Potato Soup starts by simmering diced russet potatoes along with carrots, celery, and chopped yellow onions in chicken broth until the vegetables are soft. The cooking liquid is seasoned with salt and freshly ground black pepper. Meanwhile, a roux-like mixture is prepared by cooking butter and flour together, then gradually whisking in milk until thickened.
Once the vegetables are tender, the thickened milk mixture is added to the soup pot, where potatoes begin to break down, enriching the broth. Sour cream is stirred in to add creaminess and a slight tang. The resulting soup is smooth with tender vegetable pieces and a creamy texture.
Optional toppings such as shredded bacon, cheddar cheese, and chopped green onions add savory richness and freshness to each serving. This soup can be served as a hearty starter or a filling main dish during colder weather.
Substitutes like heavy cream or half and half can replace sour cream for a richer finish. The soup thickens on standing; thinning with additional water or milk is recommended if reheating leftovers. Toppings are not included in nutritional estimates.
Ingredients
- 6 cups russet potatoes about 5 medium potatoes. Dice into small cubes about 3/4-inch, peeled and diced
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 1/4 cups carrot 3 medium, peeled and diced
- 1 cup celery 2 stalks, diced
- 2 (14.5 oz each) cans chicken broth low-sodium
- salt freshly ground
- black pepper freshly ground
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 1/2 cups milk
- 1/2 cup sour cream
Optional Toppings:
- Bacon shredded cheddar cheese, chopped green onions or chives, cooked chopped, or chopped cooked ham
Instructions
- 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.
Notes
- Heavy cream or half and half can replace sour cream for a richer variation.
- Optional toppings such as bacon, cheddar cheese, and green onions add extra flavor and texture.
- The soup thickens as it cools; thin with water or milk when reheating leftovers for desired consistency.
User Reviews
Overall Rating
5
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