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

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 serving (1 cup) equals 220 calories, 10 g fat (6 g saturated fat), 38 mg cholesterol, 740 mg sodium, 25 g carbohydrate, 2 g fiber, 6 g 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

Nutritional Facts

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

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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!"

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."

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!"

Reviewed Dec. 3, 2013

"Very tasty! I added some chopped carrots."

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!"

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