Creamy Potato Soup

This creamy potato soup is like a warm hug in a bowl – rich, velvety, and packed with flavor that’ll make you forget all your worries. It’s the kind of recipe that’ll have everyone at the table falling silent for those first few magical spoonfuls.

What makes this potato soup special is the perfect balance of hearty vegetables and indulgent creaminess. The rustic chunks of potato become partly mashed as they cook, creating that dreamy texture that clings to your spoon just right. And those optional toppings? They’re not really optional – the contrast of crispy bacon, sharp cheddar, and fresh green onions against the smooth soup creates flavor magic you simply can’t miss.

Ingredients

For the Soup Base:

• 6 cups peeled and diced Russet potatoes (about 5 medium potatoes, diced into ¾-inch cubes)
• 1½ cups chopped yellow onion (1 medium)
• 1¼ cups peeled and diced carrots (3 medium)
• 1 cup diced celery (2 stalks)
• 2 cans (14.5 oz each) low-sodium chicken broth
• Salt and freshly ground black pepper

For the Creamy Element:

• ⅓ cup butter
• ⅓ cup all-purpose flour
• 2½ cups milk
• ½ cup sour cream

Optional Toppings:

• Cooked chopped bacon or chopped cooked ham
• Shredded cheddar cheese
• Chopped green onions or chives

Steps

1. Combine 6 cups diced potatoes, 1½ cups chopped onion, 1¼ cups diced carrots, and 1 cup diced celery with 2 cans chicken broth in a large pot. Season with salt and pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper). The vegetables should be just barely covered by the broth – this concentration ensures maximum flavor development.
2. Cover pot and bring to a boil over medium-high heat. This will take approximately 10 minutes, but don’t rush this step – the gradual heat build-up helps the vegetables release their flavors into the broth.
3. Once boiling, reduce heat to medium and continue cooking for 15-20 minutes until potatoes are very soft when pierced with a fork. You want them almost falling apart – this is crucial for that perfect creamy texture as some potatoes will naturally break down into the soup.
4. Meanwhile, in a medium saucepan, melt ⅓ cup butter over medium heat. When the butter is completely melted and just starting to bubble (but not brown), add ⅓ cup flour and cook for 1 minute while whisking constantly. This roux should look like wet sand and smell slightly nutty – this indicates the flour is cooking properly without burning.
5. While continuously whisking (this prevents lumps), slowly add 2½ cups milk to the roux, pouring in a thin stream. Cook, stirring constantly, until mixture begins to thicken, about 3-5 minutes. It should coat the back of a spoon and leave a clear line when you run your finger through it.
6. Once potatoes are fork-tender, add the thickened milk mixture to the potato soup. Stir gently but thoroughly, allowing some potatoes to break down naturally into the soup – this creates that perfect rustic texture with both smoothness and chunks.
7. Add ½ cup sour cream and mix well until fully incorporated and no white streaks remain. The soup should be velvety and rich but still have texture from the vegetable pieces. If it’s too thick, add a splash of milk or broth.
8. Ladle hot soup into serving bowls and immediately top each serving with crispy bacon or ham, shredded cheddar cheese, and green onions. The heat from the soup will slightly melt the cheese, creating the perfect finishing touch.

Smart Swaps

• Use Greek yogurt instead of sour cream (1:1 ratio) for extra protein and a tangy flavor
• Substitute vegetable broth for chicken broth to make this vegetarian-friendly
• Try red potatoes (unpeeled) instead of Russets for a different texture and added nutrients
• Replace half the potatoes with 1 head of cauliflower for a lower-carb version

Make It Diabetes-Friendly

• Reduce potatoes to 3 cups and add 2 cups cauliflower florets (cuts carbs by approximately 15g per serving)
• Use unsweetened almond milk instead of regular milk (reduces carbs by 6g per serving)
• Add 1 teaspoon xanthan gum instead of flour-based roux for thickening (saves 5g carbs per serving)
• Serve in smaller ¾-cup portions paired with a side salad to reduce glycemic impact
• Choose turkey bacon instead of regular bacon for toppings (lower in saturated fat)

Pro Tips

• Cut all vegetables to similar sizes (about ¾-inch) for even cooking
• For extra flavor, sauté the vegetables in 1 tablespoon olive oil before adding broth
• For silkier texture, use an immersion blender to partially blend some of the soup while leaving chunks for texture
• The soup will thicken as it cools – thin leftover soup with a splash of milk when reheating
• Freeze individual portions in airtight containers for up to 3 months – the perfect emergency comfort food