Low-sodium chicken broth
Salt and pepper
Optional toppings (cooked bacon, cheddar cheese, green onions)
Collage of six photos showing steps to making potato soup. Shows simmering potatoes, carrots, celery and onion in chicken broth. Then includes first steps of making roux by melting butter and mixing with flour.
How to Make Potato Soup
Add veggies and broth to pot: Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
Bring to boil: Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
Let simmer until tender: Once it reaches a boil reduce heat to medium and continue to cook about 15 – 20 minutes longer until potatoes are very soft when pierced with a fork.
Prepare white sauce in separate pan: Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
Combine mixtures: Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer).
Stir in sour cream: Add sour cream and mix well.
Finish with toppings if desired: Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.