Cream of Potato Soup (Print Version)

Rich, creamy potato soup with onions, celery, and carrots. 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 - 0.5 cup heavy cream

→ Fats and Seasonings

09 - 2 tablespoons unsalted butter
10 - 1 teaspoon salt, or to taste
11 - 0.5 teaspoon freshly ground black pepper
12 - 0.25 teaspoon ground nutmeg, optional

→ Garnishes

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

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add onions, celery, carrot, and garlic. Sauté for 5 to 7 minutes until vegetables are 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, puree soup until smooth or leave slightly chunky according to preference.
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 products.
05 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh herbs, bacon, or cheese as desired.

# Additional Tips::

01 -
  • It tastes like someone spent hours on it, but you'll have it ready in under an hour.
  • The texture is silky without feeling heavy, which means you can eat a whole bowl without that overstuffed feeling.
  • It freezes beautifully, so one batch can rescue you on multiple difficult evenings.
02 -
  • Never let the soup boil after you've added the cream and milk, or it will separate and look curdled—keep the heat low and patient once dairy enters the pot.
  • The immersion blender is your friend here, but if you don't have one, a regular blender works too (just let the soup cool slightly first and blend in batches so you don't overfill it).
03 -
  • Cut your potatoes into consistent small pieces so they cook evenly and blend smoothly without turning gluey.
  • Reserve a handful of the cooked potato pieces before blending, then add them back for texture if you want a chunkier result that still feels luxurious.
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