Cream of Potato Soup (Printer-friendly)

Rich, velvety potato soup with vegetables and cream, ready in under an hour.

# What You'll Need:

→ Vegetables

01 - 2 lbs russet potatoes, peeled and diced
02 - 1 medium yellow onion, chopped
03 - 2 celery stalks, chopped
04 - 2 cloves garlic, minced
05 - 1 medium carrot, peeled and chopped

→ Liquids

06 - 4 cups vegetable or chicken broth
07 - 1 cup whole milk
08 - 1/2 cup heavy cream

→ Fats & Seasonings

09 - 2 tablespoons unsalted butter
10 - 1 teaspoon salt, or to taste
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/4 teaspoon ground nutmeg, optional

→ Garnishes

13 - Chopped fresh chives or parsley, optional
14 - Cooked, crumbled bacon, optional
15 - Shredded cheddar cheese, optional

# Directions:

01 - Melt butter in a large pot over medium heat. Add onions, celery, carrot, and garlic. Sauté for 5 to 7 minutes until vegetables are softened.
02 - Add diced potatoes, broth, salt, pepper, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are very tender.
03 - Remove pot from heat. Using an immersion blender, purée the soup until smooth, or leave slightly chunky if preferred.
04 - Stir in milk and heavy cream. Return pot to low heat and warm through, stirring occasionally. Do not allow the soup to boil after adding dairy products.
05 - Taste and adjust seasoning as needed. Ladle into bowls and garnish as desired.

# Expert Advice:

01 -
  • It comes together in under an hour, making it perfect for a weeknight dinner without feeling rushed.
  • The velvety texture feels indulgent without requiring any fancy techniques or ingredients you can't pronounce.
  • Somehow it tastes even better the next day, so leftovers become a gift to your future self.
02 -
  • The moment cream hits a boiling pot is the moment soup can turn grainy and broken—low heat and patience are non-negotiable after dairy joins the party.
  • Peeling potatoes before cooking saves you from flecks of skin in your smooth soup, but if you forget and leave them on, the texture changes completely (which isn't bad, just different).
03 -
  • Let your vegetables soften completely before adding broth—this lazy step is where half the flavor lives, not in fancy additions.
  • An immersion blender changes everything about this recipe; a countertop blender works but requires more careful handling and loses a little of the silky texture.
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