Go Back

Oh So Southern Potato Soup

This Southern-style potato soup offers a creamy and comforting experience. It features tender russet potatoes simmered in a flavorful chicken broth and milk base, then thickened with instant mashed potatoes and enriched with sour cream. It's a hearty dish perfect for a satisfying meal, with optional cheese and green onion garnishes.
Print Recipe Pin Recipe
Servings: 5 people
Course: lunch/dinner
Cuisine: American
Calories: 2790.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6-7 medium russet potatoes – peeled and cubed
  • 1 can/box 32 oz. chicken broth
  • 5 cups water
  • 1 ½ cups milk
  • 2 teaspoons salt
  • 2 teaspoons celery salt
  • 1 sour cream 16 oz
  • 2-3 cups instant mashed potatoes for thickening
  • Shredded cheese optional
  • Green onions/scallions optional

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Vegetable Peeler
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Whisk or Ladle For stirring and thickening

Method
 

  1. Peel and cube the russet potatoes.
  2. In a large pot or Dutch oven, combine the cubed potatoes, chicken broth, water, salt, and celery salt.
  3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the potatoes are fork-tender, about 15-20 minutes.
  4. Using a potato masher or the back of a spoon, gently mash some of the cooked potatoes directly in the pot to your desired consistency; leave some chunks for texture.
  5. Stir in the milk until well combined.
  6. Gradually whisk in the instant mashed potatoes, a little at a time, until the soup reaches your desired thickness.
  7. Remove the pot from the heat and stir in the sour cream until it is fully incorporated and smooth.
  8. Taste the soup and adjust the salt and celery salt seasoning as needed.
  9. Ladle the hot soup into serving bowls.
  10. Garnish with shredded cheese and chopped green onions/scallions, if desired, before serving.

Notes

For a richer flavor foundation, consider sautéing a finely diced onion and a clove or two of minced garlic in a tablespoon of butter or oil before adding the potatoes and liquids. This builds a deeper aromatic base. When adding sour cream, ensure the soup is off the direct heat to prevent curdling; whisk it in gradually. While instant mashed potatoes offer convenience for thickening, you can achieve a superior texture by mashing a portion of the cooked potatoes directly in the pot with a potato masher, then stirring in the milk. Always taste and adjust seasoning, especially salt and celery salt, towards the end, as the flavors will concentrate. Garnish generously with fresh green onions and a sharp cheddar for optimal presentation and taste.