Cream of Potato Soup (Printable Version)

Velvety potato soup enriched with cream, ideal for warming up cold winter nights in just 45 minutes.

# 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

# How To Make It:

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 Advice:

01 -
  • It comes together in under an hour, which means warm comfort when you need it most.
  • The texture is silky without feeling heavy, thanks to the perfect balance of cream and broth.
  • You can make it as smooth or chunky as your mood demands on any given evening.
02 -
  • Dairy can curdle if you let the soup boil after adding milk and cream, so keep that heat low and steady during the final stage.
  • The potato starch is doing the thickening work here, which means you don't need any flour or cornstarch but you absolutely need to fully cook those potatoes until they're nearly falling apart.
03 -
  • Don't peel your potatoes if you want more rustic texture and nutritional value, just scrub them well and dice them skin and all.
  • Make a double batch because this soup freezes beautifully for up to three months, and future you will be endlessly grateful for the shortcut on a busy night.
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