Katie's Potato Soup

With Autumn now well underway, it's the time of year when a good, hearty soup is absolute perfection. This is my all-time favorite recipe for the best potato soup this side of the grocery store.



  • 2 lbs golden potatoes
  • 6 cups chicken broth
  • 2/3 cup butter
  • 4 cups milk
  • 1 cup chopped onion
  • 8 oz sour cream
  • 8 oz package cream cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 can of corn (optional)
  • 3/4 cup all purpose flour
  • 1 cup real bacon bits, brand of your choice
  • salt and pepper to taste


Rinse your potatoes, and cut into cubes. Use a small amount of butter and add to the pot you'll be making your soup in. Add in the chopped onions, and  sauté over medium-high heat until slightly transparent. Add chicken broth and potatoes and turn the heat to high until boiling. Then turn the heat back down to medium-high, and cover. In a separate skillet, use the rest of the butter and melt over medium heat, add 2 cups milk, and whisk in the flour until smooth. Once potatoes are soft enough to pierce with a fork (not so soft they are falling apart), add the corn, and slowly add in milk/flour mixture. Then add in the remaining 2 cups of milk, sour cream, as well as salt and pepper to taste. Let simmer and add in melted cream cheese (can melt either in the microwave or stovetop), and the cheddar cheese. Stir occasionally until the cheese is well melted. You can either mix your bacon crumbles into the soup, or add on top when serving. Enjoy!!