Creamy Potato Soup

This Creamy Potato Soup is a fast dinner idea that the whole family will enjoy. Add corn or eat in a bread bowl to elevate it even further.

Before Zachary and I were married, my cute mother-in-law and her sisters threw me one heck of a bridal shower that seriously made me feel like a queen. They decked out the house in all of my wedding colors and we played games and laughed and had the time of our lives! Then there was the food. Oh, the food. We had all kinds of desserts and a soup bar. {Which I thought was genius}. My favorite soup there was this creamy potato soup. Luckily, Kimberly, the aunt that brought it, was kind enough to write the recipe in a little souvenir book I was given at the shower. I will cherish that book forever, if for nothing else than the fact that this recipe is in it.

I’ve made this soup a number of time for us, for guests, or to take to people. In fact, I took it to my friend last night that just had a baby. Not only did it serve a purpose in feeding her and her family, but it also gave me a reason to go cuddle their cute, brand new little boy. 🙂 Regardless of what you use it for, I swear to you, it won’t last long. Everyone I’ve ever talked to has loved it! Including yours truly.

Other recipes you might like:

Olive Garden Zuppa Toscana – tastes just like the real deal.
Cafe Zupas Wisconsin Cauliflower Soup – eating veggies that don’t taste like veggies.
8 Can Taco Soup – just dump it and forget it.

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Creamy Potato Soup

This Creamy Potato Soup is a fast dinner idea that the whole family will enjoy. Add corn or eat in a bread bowl to elevate it even further.

Course Dinner

Cuisine American

Servings 8 servings

Author Sarah Averett

Ingredients

• 6 cups russet potatoes diced (about 5 large potatoes)
• 1/2 cup butter I use salted
• 1/2 cup all-purpose flour
• 6 cups milk
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. onion salt
• 1 cup sour cream

Instructions

1. Place potatoes in a large pot of water and boil until soft.
2. Meanwhile, in another large pot, melt butter on medium-low heat.
3. Once melted, add flour to create a roux - stir for 30 seconds.
4. Add milk, salt, pepper, and onion salt.
5. Stir soup until thick. {It helps to turn up the heat a bit at this point. Be sure to keep stirring it though, so the milk doesn't burn.}
6. Drain potatoes and add to soup.
7. Add sour cream and mix well.
8. Serve while warm.