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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.
  • Total Time
    Prep: 10 min. Cook: 40 min.
  • Makes
    6 servings


  • 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 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.
Nutrition Facts
1 cup: 220 calories, 10g fat (6g saturated fat), 38mg cholesterol, 740mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 6g protein.

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  • Alicia
    Feb 14, 2021

    This was absolutely delicious. I used carrots instead of celery because that's what I had on hand but YUM! Will definitely make this again!

  • cimgraph1
    Dec 7, 2019

    Just made it tonight. Excellent! I made it exactly according to the recipe and it was just the right amount for the two of us with left overs for another meal! I might cut back a little on the flour for thickening next time. Either that, or I’ll increase the milk. Delicious!

  • VictoriaElaine
    Oct 18, 2016

    This soup is amazing! It was chock-full of flavor. If you love the taste of potatoes with sour cream & chives, you will adore this soup! I only have dry herbs on hand, so I added dried chives & parsley at the beginning with the potatoes - about a teaspoon of each. I also used half milk & half heavy cream. YUM!

  • antred
    Jan 9, 2015

    I am a doctor-er, the magic was better with a heaping tablespoon of Ranch Dip powder added to the sour-cream mixture! Delish recipe for using up pantry items and a belly warmer for cold winter days! Oh and topped with crumbled bacon! SO GOOD!

  • chris28304
    Sep 28, 2014

    This is very bland if you follow the recipe as printed. I added a 1/2 cup shredded cheddar cheese and 8 slices of crumbled bacon with additional salt and pepper. Tasted much better.

  • cahplus
    Feb 5, 2014

    I made this soup on a cold winter weekend, and it was delicious. I made two changes to the recipe. I used 2 cups of chicken broth (instead of the water & chicken bouillon) and swapped out the sour cream for 2 ounces of Velveeta. Even my picky son liked it! This is a recipe I will definitely make again!

  • dzz1qy
    Dec 3, 2013

    Very tasty! I added some chopped carrots.

  • bqueenin
    Nov 5, 2013

    I added broccoli, garlic, leeks and carrots. Once it was all cooked I pureed before adding the milk. I used some heavy cream in place of some of the milk because I had it on hand and wanted to use it up. I served it with sour cream and diced cooked bacon. It was excellent! My family loved it!

  • langang
    Nov 1, 2013

    Perfect as written -- the best potato soup ever!

  • lalanee
    Apr 24, 2013

    A variation to this wonderful soup, is to clean & snap fresh gr. beans (1-1 1/2 lbs); cover w/water; when done continue w/ recipe as written. If any water evaporated from beans, just add to to make 2 c. This is my mother's recipe. Now I make for my grandchildren. They love it!!