Creamy Potato Soup (Print View)

A smooth, comforting blend of tender potatoes and aromatic vegetables finished with rich cream.

# Ingredient List:

→ 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

# Directions:

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 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 Tips:

01 -
  • It comes together in under an hour, which means you can have dinner ready before you've even decided what to watch.
  • The soup tastes like you've been cooking all day, but honestly, most of the work is just waiting for potatoes to get tender.
  • It's naturally forgiving and actually gets better when you play with it—more cream if you're having a rough day, less if you want something lighter.
02 -
  • Never let the soup boil after you add the cream and milk—it will break and look grainy, which taught me this lesson the hard way on my second attempt.
  • Taste throughout the process, especially before adding cream, because salt is your main flavor tool and it's easier to add more than take it out.
03 -
  • If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender—hold the lid loosely to let steam escape so it doesn't explode on you.
  • Make this soup the day before if you can; the flavors settle and deepen overnight, and it's one less thing to worry about when people are coming.
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