Potato Soup

Ingredients

• 900 g (6 cups)peeled and diced Russet potatoes, cut into small cubes about 2 cm
• 240 g (1½ cups)chopped yellow onion
• 160 g (1¼ cups)peeled and diced carrots
• 100 g (1 cup)diced celery
• 820 ml (2 cans, 14.5 oz each)low-sodium chicken broth
• to tastesalt and freshly ground black pepper
• 75 g (⅓ cup)butter
• 43 g (⅓ cup)plain flour
• 600 ml (2½ cups)milk
• 120 g (½ cup)sour cream
• to tastecooked chopped bacon or chopped cooked ham, shredded cheddar cheese, chopped green onions or chives

Instructions

1. 1

   Combine the vegetables

   Put the diced potatoes, carrots, celery and onion in a large pot with the chicken broth. Season with salt and pepper to taste.

2. 2

   Bring to the boil

   Cover the pot and bring the soup to the boil over medium-high heat; this should take about 10 minutes.

3. 3

   Cook until tender

   Reduce the heat to medium and cook for a further 15–20 minutes, until the potatoes are very soft when pierced with a fork.

4. 4

   Thicken the milk

   Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1 minute. Gradually whisk in the milk, stirring constantly until the mixture begins to thicken.

5. 5

   Stir in the mixture

   Once the potatoes are soft, add the thickened milk mixture to the pot and stir. The potatoes should begin breaking down into the soup.

6. 6

   Add the sour cream

   Mix the sour cream into the soup until well combined.

7. 7

   Serve with toppings

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

What is American potato soup?

This is a hearty American-style soup built around potatoes, vegetables and a creamy broth. It takes inspiration from loaded baked potatoes, with sour cream in the soup and optional bacon or ham, cheddar and green onions on top.

Here, the potatoes soften in chicken broth before a butter, flour and milk mixture thickens the soup. As the potatoes start to break down, they add body as well as flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 441 calories, 10g protein, 54g carbs, 21g fat.

The potatoes and flour provide most of the carbohydrates, while butter, milk and sour cream contribute much of the fat. The milk and chicken broth supply some protein, with bacon or ham adding more if used. Pair a bowl with a green salad or another non-starchy vegetable for a more balanced plate.

Choosing the potatoes

Russets: their starchy flesh softens readily and helps give the soup a thicker, heartier texture. Cutting them into small, roughly 2 cm cubes helps them cook evenly.

Building the creamy base

Butter and flour: whisk them together over medium heat and cook for 1 minute before adding the milk. Whisking in the milk gradually helps it blend into a smooth mixture.

Sour cream: stir it in after adding the thickened milk mixture. It brings a tangy note that suits the loaded-potato toppings.

Getting the texture right

Tender potatoes: cook them until a fork passes through very easily, following the recipe's 15–20 minutes after the broth comes to a boil. Firmer pieces will not break down as readily when stirred.

Thickened milk: look for the mixture to begin thickening in the saucepan before adding it to the soup. Stir the soup well so the potatoes can start to break apart and contribute to its texture.

Timing the steps

Start the butter, flour and milk mixture while the vegetables simmer, as directed. Keep whisking the milk mixture and check the potatoes with a fork before combining the two.

Finishing and serving

Toppings: add bacon or ham, cheddar and green onions to each bowl just before serving. The toppings are optional, but they give the soup its loaded baked potato character.

On the side: serve with bread or a simple salad for a meal with contrasting textures. Keep toppings separate at the table so everyone can choose their own.

Recipe notes & tips

• Cut the potatoes into evenly sized cubes so they soften at a similar rate.
• Season the vegetables and broth before bringing the pot to a boil.
• Whisk the flour into the melted butter continuously for the full minute.
• Add the milk gradually while whisking to keep the thickened mixture smooth.
• Check the potatoes with a fork before stirring in the milk mixture.
• Add the toppings to individual bowls just before serving.

Variations

• Ham topping: use chopped cooked ham instead of bacon for a savoury finish.
• Chive finish: use chopped chives in place of green onions.
• Extra cheese: scatter more shredded cheddar over each bowl at serving.
• Peppery finish: add freshly ground black pepper to taste at the table.

Common mistakes to avoid

• Uneven potato cubes: some pieces may stay firm while others soften; cut them to a similar size.
• Stopping too early: potatoes that are not fork-tender will not break down as directed; simmer until very soft.
• Adding milk too quickly: the thickening mixture may turn lumpy; whisk the milk in gradually.
• Leaving the roux unattended: flour can cook unevenly; whisk constantly for the full minute.
• Overcooking the toppings in the soup: they can lose their texture; add them to each bowl just before serving.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Reheat gently in a saucepan, stirring as it warms; keep the toppings separate and add them when serving.

Frequently asked questions