Creamy Potato Soup

By Susan52

Ingredients

• 6 cups peeled and diced Russet potatos (about 5 medium potatos)
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 medium yellow onion, finely diced
• 2 (15 oz) cans chicken broth (I use low-sodium)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 2 1/2 cups milk
• 3/4 tsp salt
• Pepper to taste
• 1/8-1/4 tsp nutmeg to taste (optional)
• 1/2 cup sour cream
• 3/4 cup shredded ham
• 3/4 cup grated cheddar cheese
• 3 green onions, diced

Details

Servings 4
Preparation time 25mins
Adapted from cookingclassy.com

Preparation

Step 1

Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot. Cook over medium high heat about 25-30 minutes until potatoes are nearly soft when poked with a fork.

Reduce heat to low. In a medium saucepan melt butter over medium heat, add flour and whisking constantly cook for 1 minute. Slowly add milk, stirring constantly cook until mixture begins to thicken. Season with salt, pepper and optional nutmeg.

Add thickened milk mixture to potato soup mixture. Cook potato soup over low heat until potatoes begin to slightly break down and thicken soup, about 15 minutes. Add sour cream and mix will. Ladle warm soup into serving bowls, top each serving with ham, cheddar cheese and green onions.