Cream of Potato Soup (Printable version)

A smooth, comforting bowl of creamy potato goodness perfect for chilly evenings.

# 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 - ½ cup heavy cream

→ Fats & Seasonings

09 - 2 tablespoons unsalted butter
10 - 1 teaspoon salt, or to taste
11 - ½ teaspoon freshly ground black pepper
12 - ¼ teaspoon ground nutmeg

→ Garnishes

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

# Directions:

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

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you fussed all day.
  • The velvety texture hides the fact that you're basically just boiling vegetables and cream.
  • It freezes beautifully, so you can make a batch and have winter warmth ready whenever you need it.
02 -
  • Don't let the soup boil after you add the cream—I learned this by watching it separate once, and I'll never make that mistake again.
  • An immersion blender changes everything; if you don't have one, a regular blender works, but you'll need to be careful with hot liquid and do it in batches.
  • The nutmeg is optional but it's the thing that makes people say the soup tastes like restaurant food.
03 -
  • Use an immersion blender instead of transferring to a regular blender—it's faster, safer with hot soup, and one less dish to wash.
  • If the soup breaks or curdles after adding cream, whisk in a splash of cold milk and keep the heat low, stirring gently; it usually comes back together.
  • Make extra and freeze it in portions—you'll be grateful on nights when you need comfort without effort.
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