Delicious Thick Creamy Potato Soup

READY IN: 45mins
Recipe by Kittencal@recipezazz

One of the best potato soups, I think the sour cream makes the difference, I like to add in the cayenne pepper for just a bit of heat, and I most always double the complete recipe and use 4 russet potatoes and 4 red potatoes. If desired you can add in some cooked cubed potatoes just before serving and sprinkle with more Parmesan cheese, I most always do! you will love this!

Top Review by Susan B.

Another 5 stars to Kittencal! This is the Potato Soup Recipe I've been looking for for half my life! I made it with everyday grocery store Parmesan and next time I will buy and grate some good Parmesan. This recipe is so good it deserves top shelf ingredients. I used Salt Free Bouillion (due to Doctors orders) and low sodium broth as called for and then I added one can of regular chicken broth so that there was some salt. It came out great. I'm sure there's some salt in the cheese too. :) Thank you for being here providing us with so many wonderful recipes! Hats off to Kittencal! Thanks!

Ingredients Nutrition

Directions

  1. Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
  2. Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
  3. Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
  4. In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
  5. Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
  6. Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
  7. Sprinkle with grated Parmesan cheese and chopped green onions.
  8. Delicious!

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