Sour Cream Potato Soup Recipe
Sour Cream Potato Soup Recipe photo by Taste of Home
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Sour Cream Potato Soup Recipe

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This special soup is a true family favorite. I received the recipe from my sister and then passed it on to my daughters. It's perfect served with leftover ham.
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 4-6 servings


  • 2 cups water
  • 2 chicken bouillon cubes
  • 3 cups cubed peeled potatoes
  • 1/2 cup chopped onion
  • 1/2 cup thinly sliced celery
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups milk, divided
  • 2 tablespoons all-purpose flour
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped chives

Nutritional Facts

1 cup: 220 calories, 10g fat (6g saturated fat), 38mg cholesterol, 740mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 6g protein.


  1. In a 3-qt. saucepan over medium heat, combine water, bouillon, potatoes, onion, celery, salt and pepper; bring to a boil. Reduce heat cover and simmer for 15-20 minutes or until potatoes are tender. Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add parsley and chives just before serving. Yield: 4-6 servings.
Originally published as Chunky Potato Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p31

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antred User ID: 8205129 217359
Reviewed Jan. 9, 2015

"I am a doctor-er, the magic was better with a heaping tablespoon of Ranch Dip powder added to the sour-cream mixture! Delish recipe for using up pantry items and a belly warmer for cold winter days! Oh and topped with crumbled bacon! SO GOOD!"

chris28304 User ID: 2137086 19048
Reviewed Sep. 28, 2014

"This is very bland if you follow the recipe as printed. I added a 1/2 cup shredded cheddar cheese and 8 slices of crumbled bacon with additional salt and pepper. Tasted much better."

cahplus User ID: 5761365 45186
Reviewed Feb. 5, 2014

"I made this soup on a cold winter weekend, and it was delicious. I made two changes to the recipe. I used 2 cups of chicken broth (instead of the water & chicken bouillon) and swapped out the sour cream for 2 ounces of Velveeta. Even my picky son liked it! This is a recipe I will definitely make again!"

dzz1qy User ID: 6636475 75095
Reviewed Dec. 3, 2013

"Very tasty! I added some chopped carrots."

bqueenin User ID: 6911311 15247
Reviewed Nov. 5, 2013

"I added broccoli, garlic, leeks and carrots. Once it was all cooked I pureed before adding the milk. I used some heavy cream in place of some of the milk because I had it on hand and wanted to use it up. I served it with sour cream and diced cooked bacon. It was excellent! My family loved it!"

langang User ID: 5722096 20938
Reviewed Nov. 1, 2013

"Perfect as written -- the best potato soup ever!"

lalanee User ID: 4077418 20937
Reviewed Apr. 24, 2013

"A variation to this wonderful soup, is to clean & snap fresh gr. beans (1-1 1/2 lbs); cover w/water; when done continue w/ recipe as written. If any water evaporated from beans, just add to to make 2 c. This is my mother's recipe. Now I make for my grandchildren. They love it!!"

germanycook User ID: 6411056 15246
Reviewed Nov. 22, 2012

"Soup recipes like this don't LOOK like they'll taste delicious, but surprisingly enough, they do! I pureed it slightly, until there was small chunks and not huge chunks, because I like it that way. Next time I wouldn't add so much pepper - a tiny bit hot for my taste. But very very good!"

blizzard6 User ID: 2708558 202174
Reviewed Jan. 8, 2012

"I have made this soup several times. It is the BEST potato soup ever. The sour cream really makes the soup yummy."

ErinC71 User ID: 6213638 21232
Reviewed Oct. 4, 2011

"This is definitely a keeper! My family loved it and it was quick and easy enough to make on a week night. I also liked that it was a small batch, not a huge pot of soup. I cut back on the sour cream a bit, to maybe 5-6 ounces and it was fine."

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