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The Best Creamy Potato Soup Recipe: A Comforting Classic
Amanda Peterson

The Best Creamy Potato Soup

This comforting classic potato soup features high-quality Russet potatoes for a naturally velvety texture. Built on a aromatic French mirepoix base of onion, carrots, and celery, the soup is thickened with a golden butter and flour roux and finished with a touch of sour cream for a sophisticated, tangy richness. It is a wholesome, savory, and family-friendly meal that is perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French-inspired American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 cups Russet potatoes, peeled and cubed
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 tablespoons butter
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup sour cream
  • Salt and black pepper to taste

Method
 

  1. Melt butter in a large Dutch oven over medium heat.
  2. Add onion, carrots, and celery, sautéing for 8-10 minutes until tender.
  3. Sprinkle flour over vegetables and stir constantly for 2 minutes to cook the roux.
  4. Gradually whisk in chicken broth, ensuring no clumps remain.
  5. Add cubed potatoes, bring to a boil, then reduce heat and simmer covered for 15-20 minutes until tender.
  6. Stir in milk and sour cream.
  7. Season with salt and pepper, then simmer for an additional 5 minutes before serving.

Notes

Ensure the roux is cooked properly to avoid a raw flour taste. Russet potatoes are highly recommended for their starch, which aids in natural thickening. For a smoother soup, you can lightly mash some of the potatoes against the side of the pot.