There’s nothing like a bowl of homemade potato soup to bring on the cozy feels. It’s the kind of recipe that tastes like a warm hug. Simple ingredients simmered low and slow until everything melts together into creamy comfort. On chilly evenings or busy weeknights, this soup is the one you’ll want bubbling on the stove. It also feeds a crowd beautifully, making it perfect for a fall get-together. Think friends warming up after a day at the farm, or trick-or-treaters refueling after a night of candy hunting. Just ladle it into bowls and watch everyone settle in happily.

Ingredients

• 2-3 Carrots, diced
• 3-4 Celery Stalks, diced
• ½ Large Onion, diced
• 4 tablespoons Butter
• Salt and Pepper, to taste
• 6-8 Potatoes, Peeled and Diced (slightly smaller than ½” cubes)
• 48 ounces Chicken Stock (Store bought or homemade)
• 16 ounces Sour Cream
• ¼ cup Fresh Parsley, chopped (optional)
• 1-2 tablespoons Paprika (optional)

Recipe

1. In a large pot over medium heat, sauté the carrots, celery, and onion in butter until soft, about 5-7 minutes. Season with salt and pepper to taste.
2. Add the diced potatoes and pour in the chicken stock.
3. Bring to a gentle boil over medium heat and cook for 35–45 minutes, or until the potatoes are soft and break easily with a fork.
4. Stir in the sour cream until fully combined.
5. Use a hand masher to lightly mash the soup. Just a few presses to thicken the broth while keeping some chunks for texture.
6. Taste and adjust: add more salt if needed, a sprinkle of paprika, some fresh parsley, or add all three.

Serve it up with some crusty bread, a simple salad or a grilled cheese sandwich…yum!

Soup Smarts (Tips!)

Want it thicker?
Keep mashing until you reach your perfect texture, or let it simmer a few extra minutes uncovered.

Cheese lover?
A handful of shredded cheddar stirred in at the end adds cozy creaminess.

Feeling fancy?
Top with crumbled bacon, chives, or a dollop of extra sour cream.