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Homemade Potato Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 6 cups of Russet Potatoes or 6 small potatoes peeled and cut into cubes
  • 1 1/2 cups Yellow Onion chopped
  • 1 1/4 cups Carrots peeled and diced
  • 1 cup Celery diced
  • 2 cans Low Sodium Chicken Broth 14.5 oz cans
  • Salt & Pepper to taste
  • 1/3 cup Butter
  • 1/3 cup All-Purpose Flour
  • 2 1/2 cups Milk
  • 1/2 cup Sour Cream
  • 2 cups Heavy Cream
  • For toppings using bacon shredded Mexican Cheese , chopped green onions or chives

Instructions

  1. Cut up all of the vegetables.
  2. Add potatoes, carrots, celery, onions and chicken broth in a large stockpot and boil on high for 10 minutes.
  3. Season with salt & pepper.
  4. Lower the heat to a medium-high heat and cook for another 15-20 minutes or until the potatoes are soft.
  5. In a separate saucepan, melt the butter over a medium-heat. Add the flour and whisk continuously.
  6. Slowly add milk while still whisking, the milk will thicken up and start to bubble. That is when you know it's ready.
  7. Pour the milk mixture into the stockpot with the vegetables and combine.
  8. Start adding the heavy cream to the soup a little at a time until you get the desired consistency of the soup.
  9. Add a little more salt & pepper to taste!
  10. Add bacon, cheese, green onions and chives to the top for serving.

Recipe Notes

This recipe was inspired by Cooking Classy!