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Homemade Potato Soup Recipe

Homemade Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 137 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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

  1. 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.
  2. Sprinkle flour over veggies, stirring well to coat. Cook for 1–2 minutes without browning.
  3. 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.
  4. Use an immersion blender to partially puree the soup, leaving some potato chunks. (Or blend a third in batches and return.)
  5. Stir in milk and sour cream over low heat—avoid boiling. Taste and adjust seasoning with salt and pepper.
  6. 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.