Cream of Potato Soup (Printable Version)

Velvety smooth potatoes simmered with vegetables, finished with cream for the ultimate cold-weather comfort.

# What You 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 - ½ cup heavy cream

→ Fats & Seasonings

09 - 2 tablespoons unsalted butter
10 - 1 teaspoon salt, or to taste
11 - ½ teaspoon freshly ground black pepper
12 - ¼ teaspoon ground nutmeg

→ Garnishes

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

# Steps:

01 - Melt butter in a large pot over medium heat. Add onions, celery, carrot, and garlic, sautéing 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, puree the soup until smooth or leave slightly chunky according to preference.
04 - Stir in milk and heavy cream. Return pot to low heat and warm through, stirring occasionally. Do not allow soup to boil after adding dairy products.
05 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with chives, bacon, or cheddar cheese as desired.

# Expert Advice:

01 -
  • A comforting and velvety texture that satisfies.
  • Simple ingredients that create a deep, savory flavor.
  • Quick enough for a weeknight with only 15 minutes of prep.
  • Easily adaptable for vegetarian and gluten-free diets.
02 -
  • Avoid boiling the soup after adding the milk and cream to prevent the dairy from curdling.
  • Use an immersion blender directly in the pot to save time on cleanup.
  • Always check ingredient labels to ensure your broth is gluten-free if necessary.
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