Cream of Potato Soup (Printable)

Rich and velvety potato soup with vegetables and cream ready in under an hour.

# 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
14 - Cooked, crumbled bacon
15 - Shredded cheddar cheese

# Step-by-Step Guide:

01 - Melt butter in a large pot over medium heat. Add onions, celery, carrot, and garlic. Sauté for 5 to 7 minutes until softened and fragrant.
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 the soup to boil after adding dairy.
05 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with chives, bacon, or cheddar cheese as desired.

# Expert Tips:

01 -
  • This soup comes together in under an hour using humble ingredients you probably already have in your kitchen
  • The texture is impossibly silky without any fancy techniques or special equipment
  • It freezes beautifully, so you can double the batch and save half for those nights when cooking feels like too much
02 -
  • Never let the soup boil after adding the milk and cream, or it will separate and become grainy
  • If the soup seems too thick after pureeing, add more broth a little at a time until you reach the right consistency
  • Leftovers actually taste better the next day when the flavors have had time to meld together
03 -
  • Cut your potatoes into evenly sized pieces so they cook at the same rate
  • Start with less salt than you think you need, then add more at the end since the cream will mellow the seasoning
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