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Growing up, we had a lot of potato soup. Maybe it has something to do with the fact that my grandparents were potato farmers and it was passed down to them. My mom probably made it twice a month and now it’s the same for me, especially during the winter months.
You’ll love the fact that it’s a dish that the whole family agrees on, and even looks forward to when told that this is what’s coming up for dinner.
It’s also a very practical recipe. Most of the ingredients are staples that you can have on hand and won’t spoil quickly. The potatoes, carrots, celery, and onions will keep well for weeks (and if you opt for bacon, it keeps very well in the freezer).
This easy potato soup recipe is one I would consider worthy of your cookbook! It’s an ultra comforting and cozy dish that you’ll use again and again.
Plus, it makes great leftovers for lunch the next day if you have any left over.
Ingredients
- 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
Instructions
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