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World Chef Recipes Test Kitchen

Creamy Potato Soup

Thick, creamy potato soup made with russet potatoes, cheddar and sour cream, topped with bacon and green onions. Cheap, easy and ready in 45 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 3 lb russet potatoes peeled and cut into 3/4-inch cubes
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 cups whole milk
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar
  • 4 slices bacon cooked and crumbled
  • 2 green onions thinly sliced

Method
 

  1. 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.
  2. Sprinkle in the flour and stir for 1 minute.
  3. Slowly whisk in the broth until smooth. Add the potatoes, salt and pepper.
  4. Bring to a boil, then lower the heat and simmer for 15 to 18 minutes, until the potatoes are fork-tender.
  5. Mash about half of the potatoes in the pot with a potato masher.
  6. Stir in the milk and sour cream and heat gently for 3 to 5 minutes. Do not let it boil.
  7. Stir in the cheddar until melted. Taste and adjust the salt and pepper. Serve topped with bacon and green onions.

Notes

Use russet potatoes. Their starch thickens the soup naturally as you mash them.