- 6 cups peeled and diced Russet potatoes (about 5 medium potatoes. Dice into small cubes about 3/4-inch)
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 1/4 cups peeled and diced carrots (3 medium)
- 1 cup diced celery (2 stalks)
- 2 (14.5 oz) cans low sodium chicken broth or vegetable broth
- Salt and freshly ground black pepper
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 1/2 cups milk
- 1/2 cup sour cream
- Crumbled bacon or chopped cooked ham , shredded cheddar cheese, chopped green onions
- Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot. Season with salt and pepper to taste. Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), 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.
- 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 to bubble lightly and thicken. Season with salt and pepper to taste.
- 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). Add sour cream and mix well.
- Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions (Note that the soup will thicken as it rests; so if you happen to have left overs, you can thin with a little water.)