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Delicious Thick Creamy Potato Soup

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“One of the best potato soups, I think the sour cream makes the difference, I like to add in the cayenne pepper for just a bit of heat, and I most always double the complete recipe and use 4 russet potatoes and 4 red potatoes. If desired you can add in some cooked cubed potatoes just before serving and sprinkle with more Parmesan cheese, I most always do! you will love this!”

Ingredients Nutrition


  1. Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
  2. Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
  3. Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
  4. In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
  5. Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
  6. Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
  7. Sprinkle with grated Parmesan cheese and chopped green onions.
  8. Delicious!

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