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Sour Cream Potato Soup

 Sour Cream Potato Soup
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.
4-6 ServingsPrep: 10 min. Cook: 40 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 220 calories,

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Sour Cream Potato Soup (continued)

Nutritional Facts: 10 g fat (6 g saturated fat), 38 mg cholesterol, 740 mg sodium, 25 g carbohydrate, 2 g fiber, 6 g protein.