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Cream Potato Soup


This Easy Creamy Potato Soup Recipe is the pinnacle of hearty, warm, delicious goodness in a bowl. As far as fall soups go, they don’t get much more comforting, creamy, and cheesy than this easy-to-make vegetarian soup!
Looking for more creamy soup recipes? Try Loaded Baked Potato Soup, Creamy Pumpkin Soup, Roasted Cauliflower Soup, and Creamy Butternut Squash Soup.

Why This Recipe Works

Creamy & Comforting: Is there anything more comforting than old fashioned potato soup? Probably not. When it comes to soup, this one is just so creamy, cheesy and hearty that it warms the soul. I think I have actually made the perfect creamy potato soup here, so don’t miss out!

Easy in a Pinch: It seems like every year I wake up one day and realize it has turned to winter. When that day comes, I like to make a big pot of soup! This is one of those soups that you will almost always have the ingredients for in your pantry. Once everything is chopped and ready to go, it comes together super easily!

Versatile: You can top this potato soup with a plethora of different things. And honestly, you should curate this easy creamy potato soup recipe into exactly how you love it most. Do you love extra cheese? Go for it. Or maybe you want lots of green onions & chives on top? You do you! It will turn out delicious!


Remember It Later

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6 cups peeled and diced russet potatoes (about 5 medium potatoes, cut into small 3/4-inch cubes)
1 1/2 cups chopped yellow onion (1 medium)
1 1/4 cups peeled and diced carrots (3 medium)
1 cup diced celery (2 stalks)
2 cans low sodium chicken broth (14.5 oz each)
Salt and freshly ground black pepper
1/3 cup butter
1/3 cup all-purpose flour
2 1/2 cups milk
1/2 cup sour cream

Optional toppings:

Chopped cooked bacon or chopped cooked ham, shredded cheddar cheese, chopped green onions or chives.

Combine potatoes, carrots, celery and diced onions with chicken broth in a large pot and season with salt and pepper to taste.

Cover the pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).

Once boiling, reduce heat to medium and continue cooking for 15 to 20 minutes, until potatoes are very tender when pierced with a fork.

Meanwhile, in a medium saucepan, melt butter over medium heat, add flour and cook for 1 minute, whisking constantly. While whisking, slowly add the milk and cook, stirring constantly, until the mixture begins to thicken.

When potatoes are tender, add thickened milk mixture to potato soup mixture and stir (potatoes should begin to break down into soup).

Add sour cream and mix well.

Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.

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