Golden Potato Soup is one of my all-time favorite recipes to make when I want something warm and comforting on a chilly day. This creamy, dreamy soup comes together so easily, and before you know it, you’ll have a pot full of pure comfort.
What makes this soup so special is the way the butter and flour create a silky roux that brings everything together beautifully, while the onion powder gives it such a lovely, gentle flavor. I’ve found that taking the time to sauté your ingredients properly really does make all the difference in building those deep, satisfying tastes.
I love ladling this soup into bowls for my family on Sunday afternoons — it’s the kind of dish that brings everyone to the table and warms you right down to your toes. My grandchildren always ask for seconds, and it’s become one of those recipes that feels like a hug in a bowl.
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Golden Potato Soup
Ingredients
- 0.5 cup Onion Powder
- 0.33333333333333 cup Butter
- 1 tablespoon All-Purpose Flour
- 0.5 teaspoon Salt
- 1 dash Black Pepper
- 3 cup Water
- 3 cup Potatoes
- 8 cup Milk
- 0.5 cup Sour Cream
- 1 teaspoon Rosemary
- 1 teaspoon Chives
- 1 cup Cheddar Cheese
Instructions
- Saute onions in butter until transparent.
- Blend in flour, salt, and pepper.
- Add water and boil 2-5 minutes, stirring constantly.
- Add remaining ingredients.
- Heat slowly until cheese melts, but do not boil.
- Garnish with crumbled bacon if desired and serve.
- Recipe adapted from Black Rock Retreats recipe book.
- Note: This soup is extra delicious with rosemary Triscuits!
- We grow a lot of potatoes and can them for purposes like this.
- Just open a quart jar of potatoes and smash them up a bit for this recipe.
