Description
A creamy, comforting, and hearty potato soup with tender Yukon Golds, aromatic vegetables, and a velvety broth—perfect for cozy nights and nostalgic satisfaction.
Ingredients
- 4 cups Yukon Gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup whole milk
- 1/2 cup sour cream
- Salt and black pepper, to taste
- Optional toppings: shredded cheddar, crispy bacon, chopped chives, hot sauce
Instructions
- In a large pot over medium heat, melt butter. Add onion, celery, and carrots; sauté for ~5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
- Sprinkle flour over veggies, stirring well to coat. Cook for 1–2 minutes without browning.
- Add diced potatoes and broth, scraping up any fond. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.
- Use an immersion blender to partially puree the soup, leaving some potato chunks. (Or blend a third in batches and return.)
- Stir in milk and sour cream over low heat—avoid boiling. Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and serve with your choice of toppings.
Notes
- Use russet potatoes if you’d like a fluffier texture.
- For vegetarian version, use vegetable broth and omit bacon garnish.
- For dairy-free, swap butter, milk, and sour cream with plant-based alternatives.
- If the soup seems thin, thicken by blending more or adding a cornstarch slurry.