Save to Pinterest There's something about the smell of onions and celery hitting hot butter that makes you want to close your eyes and just breathe it in. I discovered this soup on a gray afternoon when my kitchen felt too quiet, and I needed something to do with a bag of russet potatoes that had been sitting in my pantry. What started as a simple way to use them up became a weeknight ritual that somehow made everything feel calmer.
My neighbor knocked on the door one evening, and I invited her in while this was simmering. She sat at my kitchen counter with a spoon, and we talked about everything and nothing while the steam rose from her bowl. She came back the next week asking if I'd make it again, which felt like the highest compliment any soup could receive.
Ingredients
- Russet potatoes (900 g or 2 lbs), peeled and diced: These are your backbone—they break down easily and create that silky texture without needing fancy additions.
- Yellow onion (1 medium), chopped: The base flavor that makes everything taste like home cooking.
- Celery stalks (2), chopped: Often overlooked, but they add depth that you can't quite put your finger on.
- Garlic (2 cloves), minced: Don't skip this—it's the whisper of flavor that keeps people coming back for another spoonful.
- Carrot (1 medium), peeled and chopped: A touch of sweetness that balances the earthiness.
- Vegetable or chicken broth (1 L or 4 cups): The liquid backbone—taste it first if you can, since good broth makes a noticeable difference.
- Whole milk (240 ml or 1 cup): Creates creaminess without being heavy, and you can always adjust based on your mood.
- Heavy cream (120 ml or ½ cup): The touch of luxury that makes this feel special.
- Unsalted butter (2 tbsp): Use real butter here—it's worth it for the flavor foundation you're building.
- Salt (1 tsp), or to taste: Hold back initially and taste as you go.
- Freshly ground black pepper (½ tsp): Freshly ground makes an unexpected difference in something this simple.
- Ground nutmeg (¼ tsp, optional): Just a whisper of this elevates the whole thing into something almost luxurious.
Instructions
- Start with your soffritto:
- Melt the butter in your pot over medium heat and let it get frothy. Add the onions, celery, carrot, and garlic, stirring occasionally while they soften. Listen for that gentle sizzle—it means everything's working.
- Build the base:
- Once the vegetables are soft and fragrant (around 5-7 minutes), add your diced potatoes, broth, salt, pepper, and nutmeg if you're using it. Bring it to a boil, then turn the heat down and let it simmer uncovered for about 20 minutes until the potatoes are so tender they practically dissolve when you touch them.
- Blend to silky perfection:
- Remove from heat and use an immersion blender to puree the soup until it's completely smooth. If you prefer a little texture, leave some chunks—there's no police stopping you. You can also transfer batches to a blender if that's what you have.
- Finish with cream:
- Stir in the milk and heavy cream, then return the pot to low heat. Warm it through slowly while stirring, keeping your eye on it so the dairy never comes to a boil—that's the one rule that matters. Taste and adjust the seasoning.
- Serve with intention:
- Ladle into bowls and add whatever makes you happy—chives, bacon, cheese, a crack of black pepper. Some days I add everything, some days I keep it plain.
Save to Pinterest This soup has become my answer to a lot of things—a way to use up vegetables, a reason to sit with someone for an hour, a meal that feels thoughtful without requiring much thought. It's the kind of cooking that reminds you why you bother learning to cook at all.
The Magic of Potatoes
Russet potatoes are less glamorous than fingerlings or Yukon golds, but they're the quiet heroes of soup. Their starch breaks down into the liquid and becomes part of the creaminess, so you don't need to add cream or butter to get that velvety texture—it happens almost on its own. Peel them fresh right before cooking if you can, since exposed potato flesh browns if it sits around.
Customizing Your Bowl
The beauty of this soup is that it's a blank canvas for whatever your day needs. On mornings after long nights, I make it plain and let the potato flavor shine. When friends come over, I load garnishes into little bowls and let everyone build their own. Leftover cooked bacon, fresh herbs, a sharp cheese—anything works because the soup itself is already balanced.
Making It Your Own
This recipe is sturdy enough to handle your changes and requests. I've added roasted garlic when I wanted something richer, stirred in a handful of spinach at the end, even experimented with a pinch of cayenne on days when I needed warmth from the inside out. The soup never complains—it just absorbs whatever you add.
- For a vegan version, swap butter for olive oil or plant-based butter, use non-dairy milk and cream, and check that your broth is certified vegan.
- A tiny pinch of cayenne adds a gentle heat that you don't taste directly, just feel lingering in the back of your mouth.
- Serve this with crusty bread for dunking, or with grilled cheese if you want to turn it into something more substantial.
Save to Pinterest This is the kind of cooking that asks very little of you but gives back generously. Make it, taste it, adjust it, and know that you're doing something right.
Recipe Q&A
- → Can I make this soup ahead of time?
Yes, prepare the soup up to 2 days in advance and store in the refrigerator. Add the dairy just before reheating to prevent separation.
- → What potatoes work best?
Russet or Yukon Gold potatoes are ideal because they break down easily during cooking, creating a naturally thick and creamy base.
- → How do I make it vegan?
Substitute butter with olive oil or plant-based butter, and replace milk and cream with unsweetened oat or coconut milk.
- → Can I freeze this soup?
Freeze before adding dairy for best results. Thaw overnight in the refrigerator, then reheat and stir in milk and cream.
- → What can I serve with it?
Crusty bread, crackers, or a simple green salad complement the rich texture perfectly. Toppings like bacon or cheddar add extra heartiness.
- → How do I adjust the thickness?
For thicker soup, simmer longer to reduce liquid or blend less. For thinner consistency, add more broth or milk until desired texture.