A hearty and delicious creamy potato soup, flavoured with green onion and sour cream, to enjoy the flavours of baked potatoes in soup form.
5Tbspbuttersalted or unsalted
2cupsmilkany variety or fat content
1 1/2cupschicken brothor vegetable broth for vegetarian
4cupsRusset (baking) potatoesdiced, peel or un-peeled *see Note 1
1/4cupgreen onionchopped and well packed (plus more for garnish)
1/2cupsour creamany fat content or fat free variety
Additional salt and freshly ground pepperas needed
Additional green onionchopped
In a large pot on the stovetop, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minute. Add the milk and chicken broth and stir to combine. Add the potatoes, salt and green onion and stir to combine. Bring mixture to a boil, then immediately reduce heat to a bit below medium-low. Cook, stirring regularly, until potatoes are tender, about 15-20 minutes. **Stir regularly to avoid the potatoes sticking to the bottom of the pan. Lower the heat a bit under the pot if it seems to be boiling too vigorously.
Once potatoes are tender, still in sour cream and cook another couple of minutes to warm through. Taste soup and add additional salt as needed. If your soup tastes a bit bland, it needs salt! A little freshly ground pepper is nice, as well. (If you soup is a bit too thick for your liking, or to stretch it a little bit further, thin with. bit more broth or milk).
Serve warm topped with additional chopped green onion and some grated cheddar cheese.
1. You can use yellow-fleshed or white potatoes, if that's all you have on hand. They will take longer to cook to tender and your soup will be a little less creamy, as they don't break down as well as baking potatoes do.2. Leftover soup stores well in the fridge. It does appear to thicken up, but once re-heated is a nice creamy consistency again. Add a splash of milk to thin if necessary.3. Cream soups don't freeze well, unfortunately, as they are often grainy once defrosted. This one is best enjoyed cooked fresh or re-heated from the fridge.Nutritional information based on 1% milk and light sour cream.See the FAQ above the recipe card for more tips and substitution options for this soup.