Sour Cream Potato Soup
Indulge in the comforting flavors of Sour Cream Potato Soup, a creamy and rich dish that's perfect for chilly evenings or anytime you crave a hearty, homemade classic. Made with tender Russet potatoes, a savory blend of butter-sautéed onions and garlic, and the velvety addition of sour cream, this soup offers a luscious, silky texture in every spoonful. The use of chicken broth and a touch of whole milk enhances the depth of flavor, while optional toppings like shredded cheddar cheese, crispy bacon, and fresh green onions take it to the next level. Ready in just 45 minutes, this easy-to-make soup is a family favorite that’s as satisfying as it is simple. Whether served as a star entrée or paired with warm bread for dipping, this recipe is sure to be a crowd-pleaser. Perfect for lovers of comforting potato-based soups, this dish is both versatile and irresistibly delicious!
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Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 4 cups Chicken broth
- 1 cup Whole milk
- 1 cup Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup, shredded (optional) Cheddar cheese
- 3 stalks, sliced (optional) Green onions
- 3 strips, crumbled (optional) Cooked bacon
Directions
Step 1
Peel and dice the potatoes into 1-inch cubes, ensuring all pieces are roughly the same size for even cooking.
Step 2
In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened, stirring occasionally.
Step 3
Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.
Step 4
Stir in the diced potatoes and pour in the chicken broth. Increase the heat to bring the mixture to a boil.
Step 5
Once boiling, reduce the heat to medium-low and let the soup simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 6
Use an immersion blender to carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree, then return it to the pot.
Step 7
Stir in the milk and sour cream. Mix well until combined and creamy. Season with salt and black pepper to taste.
Step 8
Simmer the soup over low heat for another 5 minutes, stirring occasionally.
Step 9
Ladle the soup into bowls and garnish with shredded cheddar cheese, sliced green onions, and crumbled bacon if desired. Serve hot and enjoy!
Nutrition Facts
| Serving size | (2478.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2205.7 |
| Total Fat 119.5g | 0% |
| Saturated Fat 70.9g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 323.9mg | 0% |
| Sodium 6283.2mg | 0% |
| Total Carbohydrate 213.0g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 43.0g | |
| Protein 83.2g | 0% |
| Vitamin D 111.2IU | 0% |
| Calcium 1338.2mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 5837.5mg | 0% |
Source of Calories