It’s soup season! And what could be better on a beautiful fall day than a bowl of Homemade Potato Soup? Soup makes everyone feel good! It’s like having an old friend come for a visit — it is very comforting and makes you homesick!
Growing up our soup of choice was a bowl of chicken noodle soup. But as I got older, my interest in soup expanded to other soups including french onion soup, Homemade Tomato Soup, and this potato soup!
Another great benefit to making homemade soup is how you enjoy it!
Soup is perfect in a bowl or cup — or even a bread bowl. Bread bowls are so easy to make and so much fun to use. Just cut out the center of a round sourdough bread. Don’t discard the center of the bowl — this bread is perfect for dipping into the soup. Then you can enjoy the bowl itself. Eating the bread afterward is part of the fun!
This soup is extremely easy. It only takes 45 minutes to make. The hardest part is cutting up all of the vegetables.
The first thing I did was add my potatoes, carrots, onions, and celery to this Cuisinart Dutch Oven or you could use a large stockpot.
I added two cans of low-sodium chicken broth to the vegetables. Bring this to a boil — it takes about 10 minutes on high. Then cook for 15-20 minutes more on medium-high heat. Do not cover this soup. You actually want to keep an eye on the liquid to make sure the broth doesn’t dry out.
In a separate pot, I made the creamy sauce for the soup. That included butter, flour, milk and heavy cream. That gets poured into the original pan of the potato mixture.
Once the potatoes are soft, the soup is ready! The next step is to add heavy cream. Start with one cup and then add the second cup if the soup is not quite creamy enough for you. Keep in mind, the soup will thicken up once you remove it from the heat. I added the second cup of heavy cream just to make sure it stays creamy.
This perfectly combined potato soup is now ready to devour!
Add your toppings before you serve. I used crumbled bacon, Mexican style cheese, green onions and chives.Wrap yourself up in a warm blanket this weekend and enjoy this
Wrap yourself up in a warm blanket this weekend and enjoy this Homemade Potato Soup!
- 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
- Cut up all of the vegetables.
- Add potatoes, carrots, celery, onions and chicken broth in a large stockpot and boil on high for 10 minutes.
- Season with salt & pepper.
- Lower the heat to a medium-high heat and cook for another 15-20 minutes or until the potatoes are soft.
- In a separate saucepan, melt the butter over a medium-heat. Add the flour and whisk continuously.
- Slowly add milk while still whisking, the milk will thicken up and start to bubble. That is when you know it's ready.
- Pour the milk mixture into the stockpot with the vegetables and combine.
- Start adding the heavy cream to the soup a little at a time until you get the desired consistency of the soup.
- Add a little more salt & pepper to taste!
- Add bacon, cheese, green onions and chives to the top for serving.
This recipe was inspired by Cooking Classy!