Delicious Thick Creamy Potato Soup

"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!"
photo by Robin and Sue photo by Robin and Sue
photo by Robin and Sue
photo by Robin and Sue photo by Robin and Sue
photo by Robin and Sue photo by Robin and Sue
photo by Sharon123 photo by Sharon123
Ready In:




  • 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).
  • 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!).
  • 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.
  • In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
  • 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.
  • Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
  • Sprinkle with grated Parmesan cheese and chopped green onions.
  • Delicious!

Questions & Replies

default avatar
  1. sdrafts73
    I am not a "cook" so bare with me. I have been cooking potato soup for years and I can never get it creamy. I was hoping this recipe would be the one but my soup still did not come out creamy. Any idea what I could be doing wrong?


  1. 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!
  2. rnmommy02
    This has become a family fav over the last several months. I double the recipe --- and it also freezes well. I do modify it a bit - I don't mash the potatoes (but I do the onion and celery) and I add 8 oz of cream cheese and use skim milk. Warning --- The calories are high but talk about comfort food --- Yummy!!!
  3. Beth A.
    I should have taken some of the suggestions to double this recipe. This is SO good! I used approximately 2 lbs of potatoes, added a medium carrot, diced, and LOTS of garlic. Used homemade chicken broth, skim milk, and low-fat sour cream. Used a home-made seasoning salt that has a little bit of heat to it. Garnished with the green onions and cooked and crumbled bacon. Tasted just like a loaded baked potato. The sour cream really adds the extra dimension to this soup. I will be making this again. Thank you for another winner, Kitten! :)
  4. MilanzMom
    This soup is GREAT! Have to say Kittencal, I have tried quite a few of your recipes, and you must really ROCK in the kitchen! Thanks for posting this one!
  5. BetterOffBread
    This was awesome. With the cold temps in Ohio, I made alot of soups this week. I am so glad I made this one. I never had a potato soup with sour cream before. This had a nice bite from the sour cream, and all of us enjoyed it. It was much thicker than I am used to, but it was a nice change. Thanks for posting this recipe!



Find More Recipes