CATEGORIES
Main dish

Yummy Potato Soup

Prep:
10 m
Cook:
45 m
Ready in:
55 m
Yum
Creamy, hearty, and so comforting! Make sure you add cheese and bacon for more flavor!
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INGREDIENTS
Servings: 6
Russet potatoes
6 cups (about 5 medium potatoes), peeled, diced
Yellow onion
1 ½ cups (1 medium-sized), chopped
Carrots
1 ¼ cups (3 medium), peeled, diced
Celery
1 cup, diced (2 stalks)
Chicken broth
2 (14.5 oz.) cans, low-sodium
Salt
to taste
Ground black pepper
to taste
Butter
1/3 cup
All-purpose flour
1/3 cup
Milk
2 ½ cups
Sour cream
½ cup
Cheddar cheese
for serving
Crubmled bacon
for serving
Green onions
for serving
DIRECTIONS
  1. Add the first five ingredients (from potatoes to chicken broth) to a large stockpot and season with salt and pepper.
  2. Cover and bring to a boil over a medium-high heat (it will take about 10 minutes). When the mixture starts boiling reduce the heat to minimum and cook for 15 to 20 minutes or until the potatoes are soft and can be easily pierced with a fork.
  3. Meanwhile, melt butter in a medium-sized saucepan over a medium heat. Add flour and cook for 1 minute whisking continuously. Slowly add milk while whisking and cook, stirring constantly, until the mixture starts to thicken and bubble.
  4. When the potatoes are soft add the thickened milk mixture to the soup mixture and stir well. Add sour cream and mix well.
  5. Transfer soup to the serving bowls, top every bowl with ham or bacon, cheese, and green onions.
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