This creamy potato soup gets its body from the potatoes themselves. Russets simmer in broth until soft, then you mash about half of them right in the pot for a soup that is thick and creamy but still has tender chunks. Cheddar and sour cream make it rich, and bacon and green onions finish it like a loaded baked potato.
It uses inexpensive pantry ingredients and is ready in about 45 minutes.
Tips for success
- Cut the potatoes the same size so they cook evenly.
- Never boil the soup after adding the milk and sour cream, or the dairy can curdle.
- Mash less for a chunkier soup or more for a smoother one. An immersion blender works too, but blend briefly or the potatoes turn gluey.
- The soup thickens as it stands. Thin it with a splash of milk or broth.
Substitutions
- Potatoes: Yukon Golds give a buttery flavor and a slightly thinner soup.
- Vegetarian: use vegetable broth and skip the bacon.
- Richer soup: use half-and-half instead of milk.
- Sour cream: use plain Greek yogurt.
- Gluten-free: skip the flour and mash more of the potatoes to thicken.
Storage and reheating
To store: Refrigerate in airtight containers for up to 4 days. Soups with milk and cheese can turn grainy in the freezer. To freeze, make the soup through step 5, cool it and freeze for up to 3 months, then add the milk, sour cream and cheese when you reheat it.
To reheat: Reheat over low heat, stirring often and adding a splash of milk to loosen it. In the microwave, heat at 50% power in 1-minute bursts, stirring in between.
Creamy Potato Soup
Ingredients
Method
- Melt the butter in a large Dutch oven over medium heat. Add the onion and celery and cook for 5 to 6 minutes, until soft. Stir in the garlic for 30 seconds.
- Sprinkle in the flour and stir for 1 minute.
- Slowly whisk in the broth until smooth. Add the potatoes, salt and pepper.
- Bring to a boil, then lower the heat and simmer for 15 to 18 minutes, until the potatoes are fork-tender.
- Mash about half of the potatoes in the pot with a potato masher.
- Stir in the milk and sour cream and heat gently for 3 to 5 minutes. Do not let it boil.
- Stir in the cheddar until melted. Taste and adjust the salt and pepper. Serve topped with bacon and green onions.
Notes
Frequently asked questions
How do I thicken potato soup?
Mash more of the potatoes, or simmer the soup uncovered for 5 to 10 minutes. You can also whisk 1 tbsp cornstarch into 2 tbsp cold water and stir it in.
What are the best potatoes for potato soup?
Russets give the thickest, creamiest soup. Yukon Golds hold their shape better and taste more buttery.
Can I make potato soup in a slow cooker?
Yes. Cook the potatoes, onion, celery, garlic, broth, salt and pepper on LOW for 6 to 8 hours. Mash half the potatoes, then stir in the milk mixed with 2 tbsp cornstarch, the sour cream and cheese, and cook 15 minutes more.
Can I freeze potato soup?
Yes, but freeze it before adding the dairy for the best texture. Add the milk, sour cream and cheese while reheating.
More recipes to try
If you like this recipe, try our broccoli cheddar soup, twice-baked potatoes and New England clam chowder.