Cream of Potato Soup (Print version)

A smooth, rich potato soup blended with cream, onions, celery, and garlic for ultimate comfort.

# 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 - 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, optional

→ Garnishes

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

# Directions:

01 - In a large pot, melt the butter over medium heat. Add onions, celery, carrot, and garlic. Sauté for 5 to 7 minutes until softened.
02 - 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.
03 - Remove the pot from the heat. Using an immersion blender, puree the soup until smooth or leave slightly chunky if preferred.
04 - 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 dairy.
05 - Taste and adjust seasoning if needed. Ladle into bowls and garnish as desired.

# Expert Tips:

01 -
  • The combination of russet potatoes and cream creates a silky texture that feels like comfort in a bowl without any fussy techniques.
  • You can easily customize it with whatever toppings you have on hand - some days I go minimal with just chives, other times I load it up with cheese and bacon for a complete meal.
02 -
  • Never let the soup boil after adding the dairy or it may curdle - I ruined an entire batch once by walking away during this crucial step.
  • An immersion blender creates far less mess than transferring hot soup to a countertop blender, but if you must use the latter, work in small batches and vent the lid to prevent hot soup explosions.
03 -
  • For an extra layer of flavor, roast the garlic before adding it to the soup - the mellow sweetness completely transforms the final taste.
  • Keep a few tablespoons of the diced potatoes aside before blending, then add them back to the pureed soup for occasional delightful chunks amid the creaminess.
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