Cream of Potato Soup

My neighbor stopped by on a gray February afternoon with snow starting to pile up outside, and I realized I had nothing warm to offer except tea. Twenty minutes later, I had a pot of cream of potato soup simmering on the stove, and the smell of butter and caramelized onions drew her into the kitchen where we ended up talking for hours. That's when I learned that sometimes the simplest dishes carry the most weight, turning an ordinary day into something memorable.

I made this soup for my daughter's first day home from college, and watching her face light up when she tasted it reminded me that food isn't just fuel. It's a language we speak when words feel insufficient, and somehow a bowl of something warm and familiar says more than any greeting card ever could.

Ingredients

• Russet potatoes (900 g or 2 lbs), peeled and diced: These are your foundation—starchy enough to create natural creaminess without needing extra thickeners, and they break down beautifully into the broth.
• Yellow onion (1 medium, chopped): Don't skip the caramelization step because it develops a sweetness that balances the earthiness of the potatoes.
• Celery stalks (2, chopped): They add a subtle depth that most people won't identify by name but will definitely notice is missing.
• Garlic (2 cloves, minced): Fresh is non-negotiable here because it rounds out the flavor profile in ways jarred garlic simply cannot.
• Carrot (1 medium, peeled and chopped): A touch of natural sweetness that keeps everything from tasting one-dimensional.
• Vegetable or chicken broth (1 L or 4 cups): Use good quality broth because it's doing heavy lifting in this simple recipe and there's nowhere for inferior flavor to hide.
• Whole milk (240 ml or 1 cup): This lightens the soup slightly while adding body without overwhelming richness.
• Heavy cream (120 ml or ½ cup): The real magic ingredient that transforms ordinary potato broth into something luxurious and velvety.
• Unsalted butter (2 tbsp): Your medium for sautéing vegetables and building that foundational flavor base.
• Salt (1 tsp) and freshly ground black pepper (½ tsp): Season generously because potatoes are forgiving and benefit from bold seasoning.
• Ground nutmeg (¼ tsp, optional): Just a whisper of this spice lifts the entire soup into something unexpected and slightly sophisticated.
• Fresh chives or parsley, cooked bacon, and cheddar cheese for garnishing: These are your chance to personalize and add textural contrast to each bowl.

Instructions

Build your flavor foundation:

Melt the butter in a large pot over medium heat, then add your onion, celery, carrot, and garlic. You're looking for that moment when the vegetables soften and the onions turn translucent at the edges, which takes about 5 to 7 minutes. Your kitchen will smell incredible, and that's your signal you're on the right track.

Bring everything together:

Pour in the potatoes, broth, salt, pepper, and nutmeg if you're using it. Bring the whole thing to a boil, then immediately lower the heat and let it simmer uncovered for about 20 minutes until the potatoes are so tender they practically dissolve when you poke them with a spoon.

Blend to silky perfection:

Once the potatoes are completely tender, remove the pot from heat and use an immersion blender to puree everything into submission. If you like a little texture, you can leave some chunks, but the goal here is creamy and cohesive.

Add the cream and finish:

Stir in the milk and heavy cream, then return the pot to low heat. Warm it through gently while stirring occasionally, but whatever you do, don't let it boil after the dairy goes in because that's when things can separate and get grainy.

Taste and adjust:

Before serving, taste a spoonful and adjust the seasoning because every broth is different and your palate is the final authority. Ladle into bowls and garnish however your heart desires.

Save

There was a night when my partner came home exhausted from work, and instead of ordering takeout, I had this soup ready in the time it would have taken for delivery. The relief in his shoulders as he sat down with a warm bowl made me understand that sometimes the best recipes are the ones that say I see you and I care about your comfort.

Why Texture Matters

I spent years making potato soup completely smooth because that's what I thought soup was supposed to be, until someone told me they preferred it with a little bite. Now I keep mine somewhere in the middle—mostly smooth but with enough small chunks to remind you that you're eating actual potatoes and not just cream. The blending is really about your preference, so don't overthink it.

The Garnish Game

Toppings might seem like an afterthought, but they completely transform the experience. Fresh chives add brightness, crispy bacon brings textural contrast and salt, and melted cheddar on top creates richness. I've learned that people remember the little details, and something as simple as fresh parsley makes it feel like you actually tried.

Making It Your Own

This recipe is a starting point, not a rulebook. I've made it with roasted garlic when I had it on hand, added leeks instead of just onion for complexity, and even stirred in crispy sage leaves because the garden was overflowing. The beauty of soup is that it welcomes experimentation, and your version might end up being better than mine.

• For a vegan version, swap the butter for olive oil or coconut oil, use plant-based milk and cream, and ensure your broth is vegetable-based.
• A tiny pinch of cayenne pepper adds warmth and depth without making it spicy.
• Serve with crusty bread because there's something irreplaceable about dipping warm bread into a bowl of soup.

Save

There's something grounding about a bowl of potato soup that extends far beyond the flavor itself. It reminds us that the best meals are often the simplest ones, made with attention and served with generosity.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. You may need to add a splash of broth or milk if it thickens during storage.

→ What potatoes work best for this soup?

Russet potatoes are ideal due to their high starch content, which creates a naturally creamy texture when blended. Yukon Gold potatoes also work well for a slightly buttery flavor.

→ How do I make this soup vegan?

Substitute plant-based butter, use coconut cream or cashew cream instead of dairy cream, replace whole milk with almond or oat milk, and ensure you're using vegetable broth.

→ Can I freeze cream of potato soup?

Freezing is not recommended as dairy-based soups can separate and become grainy when thawed. If you must freeze, do so before adding the cream and milk, then incorporate dairy after reheating.

→ How can I make the soup thicker or thinner?

For thicker soup, add more potatoes or blend longer for a smoother consistency. To thin it out, gradually stir in additional broth or milk until you reach your desired consistency.

→ What can I serve with this potato soup?

This soup pairs beautifully with crusty bread, garlic toast, or a fresh green salad. For a heartier meal, serve alongside a grilled cheese sandwich or sourdough rolls.