Creamy Dreamy: The Ultimate Potato Soup with Sour Cream Recipe

Potato soup is a classic comfort food, perfect for chilly evenings or when you just need a warm hug in a bowl. This recipe elevates the traditional potato soup by incorporating the tangy richness of sour cream, creating a truly unforgettable culinary experience. We’ll walk you through each step, ensuring a creamy, flavorful, and satisfying soup that will become a family favorite. Get ready to impress your loved ones with this easy-to-follow, yet incredibly delicious, potato soup recipe.

## Why This Recipe Works

* **Creaminess:** The addition of sour cream provides a luscious creaminess that perfectly complements the earthy potatoes.
* **Flavor Depth:** Sautéed onions and garlic form a flavorful base, enhanced by herbs and spices.
* **Customizable:** Easily adaptable to your preferences – add bacon, cheese, or your favorite toppings.
* **Simple Ingredients:** Uses common pantry staples, making it accessible and budget-friendly.
* **Comfort Food:** A warm and comforting soup that’s perfect for any occasion.

## Ingredients You’ll Need

* **Potatoes:** 2 pounds Yukon Gold or Russet potatoes, peeled and cubed. Yukon Golds provide a naturally creamy texture, while Russets offer a more classic, starchy consistency. Feel free to experiment with a mix!
* **Onion:** 1 medium yellow onion, diced. Yellow onions provide a good balance of sweetness and sharpness, forming the foundation of the soup’s flavor.
* **Garlic:** 2 cloves garlic, minced. Garlic adds a pungent aroma and savory depth to the soup.
* **Chicken Broth:** 6 cups chicken broth (or vegetable broth for a vegetarian option). Choose a low-sodium broth to control the salt content of the soup.
* **Sour Cream:** 1 cup sour cream. Full-fat sour cream provides the best flavor and texture. You can use light sour cream, but it may not be as rich.
* **Butter:** 4 tablespoons unsalted butter. Butter adds richness and helps to sauté the vegetables.
* **All-Purpose Flour:** 2 tablespoons all-purpose flour. This acts as a thickening agent, creating a smooth and creamy soup.
* **Milk:** 1 cup milk (whole or 2%). Milk adds extra creaminess and thins out the soup to the desired consistency.
* **Dried Thyme:** 1 teaspoon dried thyme. Thyme adds a subtle, earthy flavor that complements the potatoes beautifully.
* **Salt and Pepper:** To taste. Adjust the seasoning according to your preferences.
* **Optional Toppings:** Cooked bacon, shredded cheddar cheese, chopped green onions, fresh parsley, croutons.

## Equipment Needed

* Large Pot or Dutch Oven
* Cutting Board
* Knife
* Measuring Cups and Spoons
* Potato Peeler
* Immersion Blender (optional, for a smoother soup)
* Ladle

## Step-by-Step Instructions

### Step 1: Prepare the Potatoes and Vegetables

1. **Peel and Cube Potatoes:** Wash, peel, and dice the potatoes into roughly 1/2-inch cubes. Uniform size ensures even cooking.
2. **Dice the Onion:** Dice the onion into small pieces.
3. **Mince the Garlic:** Mince the garlic cloves.

### Step 2: Sauté the Aromatics

1. **Melt Butter:** In a large pot or Dutch oven, melt the butter over medium heat.
2. **Sauté Onion:** Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. This step is crucial for developing the base flavor of the soup.
3. **Add Garlic:** Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

### Step 3: Create the Roux

1. **Add Flour:** Sprinkle the all-purpose flour over the sautéed onion and garlic. Cook for 1-2 minutes, stirring constantly, to create a roux. This helps to thicken the soup and prevent lumps.

### Step 4: Add Broth and Potatoes

1. **Slowly Pour in Broth:** Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming. Make sure to scrape the bottom of the pot to incorporate any browned bits (fond) for added flavor.
2. **Add Potatoes and Thyme:** Add the cubed potatoes and dried thyme to the pot. Stir to combine.

### Step 5: Simmer the Soup

1. **Bring to a Boil:** Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. You should be able to easily pierce the potatoes with a fork.

### Step 6: Puree (Optional)

1. **Partial or Full Puree:** If you prefer a smoother soup, use an immersion blender to partially or fully puree the soup. Be careful when using an immersion blender in a hot liquid. Alternatively, you can transfer the soup to a regular blender in batches, but make sure to vent the lid to prevent pressure buildup. If you like a chunkier soup, skip this step.

### Step 7: Add Milk and Sour Cream

1. **Stir in Milk:** Stir in the milk until well combined.
2. **Temper the Sour Cream:** To prevent the sour cream from curdling, temper it by whisking a spoonful of the hot soup into the sour cream. Repeat this process a couple of times before adding the sour cream to the pot. This gradually raises the temperature of the sour cream.
3. **Gently Stir in Sour Cream:** Gently stir in the tempered sour cream until the soup is creamy and smooth. Do not boil the soup after adding the sour cream, as it may curdle.

### Step 8: Season and Serve

1. **Season to Taste:** Season the soup with salt and pepper to taste. Adjust the seasoning as needed to your preferences.
2. **Serve Hot:** Serve the potato soup hot, garnished with your favorite toppings such as cooked bacon, shredded cheddar cheese, chopped green onions, fresh parsley, or croutons.

## Tips for the Best Potato Soup

* **Choose the Right Potatoes:** Yukon Gold potatoes are naturally creamy and hold their shape well, making them a great choice for potato soup. Russet potatoes are starchier and will break down more, resulting in a thicker soup. Feel free to experiment with different varieties to find your favorite.
* **Don’t Overcook the Potatoes:** Overcooked potatoes can become mushy and affect the texture of the soup. Cook them until they are just tender enough to pierce easily with a fork.
* **Temper the Sour Cream:** This is crucial to prevent curdling. Adding cold sour cream directly to hot soup can cause it to separate.
* **Use Low-Sodium Broth:** This allows you to control the salt content of the soup and adjust it to your liking.
* **Adjust the Thickness:** If the soup is too thick, add more milk or broth. If it’s too thin, simmer it for a few more minutes to allow it to thicken naturally.
* **Add Bacon Grease:** For extra flavor, sauté the onions in bacon grease instead of butter.
* **Make it Vegetarian:** Use vegetable broth instead of chicken broth.
* **Add Other Vegetables:** Feel free to add other vegetables such as carrots, celery, or leeks to the soup.
* **Spice it Up:** Add a pinch of red pepper flakes for a touch of heat.

## Variations

* **Loaded Potato Soup:** Add cooked bacon, shredded cheddar cheese, chopped green onions, and sour cream to the soup for a loaded potato soup experience.
* **Cheesy Potato Soup:** Add shredded cheddar cheese or your favorite cheese to the soup while it’s simmering.
* **Spicy Potato Soup:** Add a pinch of red pepper flakes or a dash of hot sauce to the soup.
* **Garlic Potato Soup:** Add more garlic to the soup for a stronger garlic flavor.
* **Roasted Garlic Potato Soup:** Roast the garlic cloves before adding them to the soup for a richer, sweeter garlic flavor. To roast garlic, cut off the top of a head of garlic, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 40-45 minutes, or until the cloves are soft and golden brown. Squeeze the roasted garlic cloves out of their skins and add them to the soup.

## Serving Suggestions

* **As a Starter:** Serve a small bowl of potato soup as a starter before a main course.
* **As a Main Course:** Serve a large bowl of potato soup as a hearty and satisfying main course, accompanied by a side salad or crusty bread.
* **With Grilled Cheese:** Pair potato soup with a grilled cheese sandwich for a classic comfort food combination.
* **With Crusty Bread:** Serve potato soup with crusty bread for dipping.
* **With a Salad:** Serve potato soup with a side salad for a light and balanced meal.

## Make Ahead and Storage Instructions

* **Make Ahead:** Potato soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over low heat before serving. It is best to add the sour cream just before serving to prevent curdling during reheating. If you are making the soup ahead of time, you can omit the sour cream and add it when you reheat the soup.
* **Storage:** Store leftover potato soup in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the sour cream can separate and affect the texture of the soup. If you must freeze the soup, it is best to do so before adding the sour cream. Thaw the soup completely in the refrigerator before reheating, and add the sour cream just before serving.

## Nutritional Information (Approximate)

* Calories: 300-400 per serving (depending on ingredients and toppings)
* Protein: 10-15 grams
* Fat: 20-30 grams
* Carbohydrates: 30-40 grams

## Conclusion

This creamy potato soup with sour cream recipe is a surefire way to warm up on a cold day and satisfy your comfort food cravings. With simple ingredients and easy-to-follow instructions, you can create a delicious and flavorful soup that everyone will love. Don’t be afraid to experiment with different variations and toppings to make it your own. Enjoy!