Creamy Potato Soup
Recipe for the week of August 31, 2026 to September 4, 2026. Please note ingredients are subject to change due to availability.
Servings Prep Time
5servings 20minutes
Cook Time
30minutes
Servings Prep Time
5servings 20minutes
Cook Time
30minutes
Ingredients
  • 5 Russet Potatoesdiced into ¾-inch cubes
  • 3 Carrotspeeled and diced
  • 2 celery stalksdiced
  • 1 yellow onionroughly chopped
  • 3 1/2 cups vegetable broth
  • 1/2teaspoon Salt
  • 1/2teaspoon black pepper
  • 1/3cup butter
  • 1/3cup all purpose flour
  • 2 1/2cups milk
  • 1/2 teaspoon onion powder
  • 1/2teaspoon garlic powder
  • 1/2cup sour cream
Toppings
  • 1cup shredded cheddar cheese
  • 3 green onionsthinly sliced
Instructions
  1. Combine diced potatoes, carrots, celery, and onions with vegetable broth in a large pot and season with salt and pepper to taste.
  2. Cover pot and bring to boil over medium-high heat (it will take about 10 minutes to reach a boil).
  3. 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.
  4. 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 thickening. Once thickened, stir in the onion and garlic powder.
  5. Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
  6. Add sour cream and mix well.
  7. Ladle soup into serving bowls, top each serving with cheddar cheese and green onions.