Cream of Potato Soup

The first time I made potato soup was during a snowstorm when I could not get to the store. I rummaged through the pantry and found potatoes that had seen better days, an onion starting to sprout, and the last bit of cream from holiday baking. That accidental soup became one of the most requested meals in my house, proving that sometimes the best comfort food comes from making do with what you have.

Last February my sister came over after a terrible week at work. I served this soup with the good crusty bread from the bakery downtown. She took one sip, closed her eyes, and said she could finally feel her shoulders drop. Sometimes food is just medicine for the soul.

Ingredients

• Russet potatoes: These starchy potatoes break down beautifully during cooking, creating that naturally thick and creamy texture without needing flour or cornstarch
• Yellow onion: The foundation of flavor, sautéed slowly until sweet and translucent
• Celery and carrot: Classic aromatics that add subtle depth and sweetness to the base
• Garlic: Minced fresh adds a warm kick that balances the creaminess
• Vegetable or chicken broth: Use what you have, but quality matters here since it provides the backbone of flavor
• Whole milk and heavy cream: The combination creates richness without being overwhelmingly heavy
• Butter: Unsalted lets you control the seasoning, and starting with butter instead of oil adds a lovely nutty note
• Freshly ground black pepper: Crack it right before adding for the best flavor
• Nutmeg: Just a pinch adds something mysterious and warm that people cannot quite identify

Instructions

Build your flavor base:

Melt the butter in your large pot over medium heat, then add the onion, celery, carrot, and garlic. Let them soften and become fragrant for about 5 to 7 minutes, stirring occasionally so nothing browns too quickly.

Add the potatoes and simmer:

Pour in the diced potatoes, broth, salt, pepper, and nutmeg if you are using it. Bring everything to a gentle boil, then lower the heat and let it simmer uncovered for 20 minutes until the potatoes are completely tender and starting to fall apart.

Choose your texture:

Remove the pot from heat and use an immersion blender to puree until silky smooth, or leave it slightly chunky if you prefer something more rustic and hearty.

Add the dairy:

Stir in the milk and heavy cream, then return to low heat just to warm through. Keep stirring and watch carefully, because dairy can separate if the soup comes to a boil.

Season and serve:

Taste the soup and adjust the salt and pepper as needed, then ladle into bowls and add whatever garnishes make you happy.

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This recipe has evolved through years of Sunday afternoons, each batch better than the last. Now it is the soup my kids request when they come home, and the one I make for friends who need feeding.

Making It Your Own

Sometimes I roast the vegetables first for a deeper, caramelized flavor. Other times I add a handful of sharp cheddar right at the end. The base recipe is forgiving enough to handle whatever you are craving.

Perfect Pairings

A simple green salad with vinaigrette cuts through the richness. Grilled cheese sandwiches made with good bread and aged cheddar turn this into the kind of meal that fixes everything. And warm, crusty bread is never a bad idea.

Storage And Make Ahead Tips

This soup keeps well in the refrigerator for up to four days and freezes beautifully for up to three months. Just cool it completely before storing, and reheat gently over low heat while stirring occasionally to prevent separation.

• Leave out the cream if freezing, then add it when you reheat
• The soup will thicken in the fridge, so thin it with a splash of broth or water when reheating
• Always taste and adjust seasoning after reheating, as flavors can mute slightly

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There is something deeply satisfying about turning simple ingredients into something so nourishing. I hope this soup finds you on the days you need it most.

Recipe FAQs

→ How do I make the soup thicker?

For extra body, mash some potatoes against the side of the pot before blending, or reduce the broth slightly. Adding a tablespoon of flour while sautéing the vegetables also creates a thicker base.

→ Can I make this ahead of time?

Yes, prepare up to 3 days in advance and refrigerate. Reheat gently over low heat, stirring often to prevent separating. The flavors actually develop and improve overnight.

→ What potatoes work best?

Russet or Yukon Gold potatoes are ideal—they break down beautifully for a silky texture. Waxy varieties like red potatoes won't blend as smoothly.

→ Can I freeze this soup?

Freeze without the cream for best results. Thaw overnight in the refrigerator, reheat, then stir in the cream just before serving. This prevents dairy from separating.

→ How do I achieve the smoothest texture?

Use an immersion blender directly in the pot for convenience. If using a countertop blender, blend in batches and vent steam carefully. Strain through a fine mesh for ultra-silky results.