Cream of Potato Soup (Printer View)

A smooth, comforting bowl of creamy potato goodness with tender vegetables and subtle warmth.

# Components:

→ 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, optional
14 - Cooked crumbled bacon, optional
15 - Shredded cheddar cheese, optional

# Method steps:

01 - In a large pot, melt butter over medium heat. Add onions, celery, carrot, and garlic. Sauté for 5 to 7 minutes until softened.
02 - Add diced potatoes, broth, salt, pepper, and nutmeg if using. 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, purée the soup until smooth, or leave slightly chunky if preferred.
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.
05 - Taste and adjust seasoning as needed. Ladle into bowls and garnish as desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can go from craving soup to eating it before your mood changes.
  • The texture is luxurious without feeling heavy or pretentious, just honest and deeply satisfying.
  • It's the kind of recipe that invites you to taste as you cook and adjust to your own preferences.
02 -
  • Don't skip the sautéing step; those first few minutes of cooking the vegetables in butter build flavors that can't be rushed or skipped.
  • Once dairy goes in, keep the heat low and your attention focused, because one boil can separate the cream and leave you with an ugly texture.
  • Nutmeg is optional but truly transforms the soup from good to memorable; start with a tiny pinch if you've never cooked with it.
03 -
  • Prep all your vegetables before you start cooking; it sounds obvious but it genuinely makes the whole process smoother and less frantic.
  • Save a splash of the cooking liquid before blending if you want to adjust the consistency later, since blending changes the texture slightly.
  • Taste constantly as you cook, especially before adding salt, because broth varies in saltiness and your palate is the best guide.
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