Cream of Potato Soup (Printable version)

Comforting velvety potato soup with cream, ready in 45 minutes.

# 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 tbsp unsalted butter
10 - 1 tsp salt, or to taste
11 - 1/2 tsp freshly ground black pepper
12 - 1/4 tsp ground nutmeg

→ Garnishes

13 - Chopped fresh chives or parsley
14 - Cooked, crumbled bacon
15 - Shredded cheddar cheese

# Directions:

01 - Melt butter over medium heat in a large pot. Add onions, celery, carrot, and garlic. Sauté for 5–7 minutes until softened.
02 - Add diced potatoes, broth, salt, pepper, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
03 - Remove from heat. Using an immersion blender, puree until smooth or leave slightly chunky as preferred.
04 - Stir in milk and heavy cream. Return to low heat and warm through, stirring occasionally. Do not allow soup to boil after adding dairy.
05 - Taste and adjust seasonings as needed. Ladle into bowls and garnish as desired.

# Expert Advice:

01 -
  • It comes together in less than an hour and tastes like you spent all afternoon stirring it.
  • The velvety texture happens without any fancy techniques, just an immersion blender and patience.
  • One pot means cleanup is almost as easy as the cooking.
02 -
  • Boiling cream after you add it will cause it to separate, turning your silky soup grainy and sad; low and gentle heat is your friend here.
  • Blending the soup while it's still piping hot creates steam pressure that can pop the immersion blender; let it cool just slightly first, or cover the top loosely with a towel.
03 -
  • Cut your potatoes into roughly the same size so they cook evenly; larger pieces stay firm while tiny ones turn to mush before the medium ones are done.
  • Toast a pinch of ground nutmeg in a dry pan for 10 seconds before adding it to wake up its flavor and make it less dusty tasting.
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