Save Experience the ultimate comfort of a velvety Cream of Potato Soup. This rich and soothing dish is finished with a touch of heavy cream, making it the perfect choice for warming up chilly winter evenings with minimal effort.
Save This easy American-style soup is a household staple that balances nutrition and indulgence. With a total time of just 45 minutes, you can transform simple russet potatoes, celery, and carrots into a restaurant-quality meal.
Ingredients
- Vegetables: 900 g (2 lbs) russet potatoes (peeled and diced), 1 medium yellow onion (chopped), 2 celery stalks (chopped), 2 cloves garlic (minced), 1 medium carrot (peeled and chopped)
- Liquids: 1 L (4 cups) vegetable or chicken broth, 240 ml (1 cup) whole milk, 120 ml (½ cup) heavy cream
- Fats & Seasonings: 2 tbsp unsalted butter, 1 tsp salt, ½ tsp freshly ground black pepper, ¼ tsp ground nutmeg (optional)
- Garnishes: Chopped fresh chives or parsley, cooked crumbled bacon, shredded cheddar cheese
Instructions
- Step 1: Sauté Aromatics
- In a large pot, melt the butter over medium heat. Add onions, celery, carrot, and garlic. Sauté for 5–7 minutes until softened.
- Step 2: Simmer Soup
- Add the diced potatoes, broth, salt, pepper, and nutmeg (if using). Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until potatoes are very tender.
- Step 3: Blend to Smoothness
- Remove the pot from the heat. Using an immersion blender, puree the soup until smooth, or leave it slightly chunky if you prefer more texture.
- Step 4: Incorporate Dairy
- Stir in the milk and heavy cream. Return the pot to low heat and warm through, stirring occasionally. Do not let the soup boil after adding the dairy.
- Step 5: Season and Serve
- Taste and adjust seasoning if needed. Ladle into bowls and garnish as desired with chives, parsley, bacon, or cheese.
Zusatztipps für die Zubereitung
For those who enjoy a little warmth, add a pinch of cayenne pepper during the simmering stage for a subtle hint of heat.
Varianten und Anpassungen
To make a vegan version of this soup, substitute the butter with plant-based butter and use non-dairy milk and cream alternatives. Ensure you use vegetable broth to keep the dish entirely plant-based.
Serviervorschläge
Serve this creamy potato soup with a side of warm, crusty bread for dipping to create a heartier and more complete meal.
Save Enjoy this comforting bowl of Cream of Potato Soup whenever you need a simple, satisfying meal that brings warmth to your table. It is a versatile classic that never fails to please.
Common Recipe Questions
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves overnight as flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring occasionally to prevent separation.
- → What potatoes work best?
Russet potatoes are ideal here because their high starch content creates a naturally thick, creamy texture. Yukon Golds work well too if you prefer slightly more texture in your spoonfuls.
- → How do I prevent the dairy from curdling?
Always remove the pot from heat before adding milk and cream. Warm through gently over low heat without boiling. This simple step keeps your soup silky smooth every time.
- → Can I freeze this potato soup?
Freezing works better before adding the dairy. Blend the vegetable base, cool completely, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in fresh milk and cream when ready to serve.
- → What garnishes complement this soup?
Fresh chives or parsley add bright color and mild onion flavor. Crumbled bacon brings smoky crunch, while shredded cheddar melts beautifully into hot spoonfuls. A swirl of extra cream creates an elegant finish.
- → How can I make this vegan?
Swap butter for your favorite plant-based alternative, use vegetable broth, and replace dairy milk and cream with oat or almond milk. Coconut cream adds richness though it will add subtle coconut notes to the flavor profile.