Cream of Potato Soup

There's something about the smell of potatoes and cream simmering together that makes any kitchen feel like home, even on the coldest afternoons when you're not sure what to cook. My neighbor handed me a bowl of this soup one February when I'd been stuck inside for days, and I remember thinking how something so simple could taste so deeply comforting. The velvety texture caught me off guard—I'd expected chunky, rustic potato soup, but this was refined without being fussy. Since then, I've made it countless times, sometimes when guests arrive unexpectedly, sometimes just because the weather demands it.

I learned early on that this soup has a way of bringing people together without any fuss. A friend came over on a rainy Sunday, and within twenty minutes of her arrival, we were ladling bowls and talking over steaming spoons, the kind of conversation that only happens when you're both relaxed and warm. She's made it for her kids since then, and apparently it's become their go-to sick day food—which feels like the highest compliment a recipe can receive.

Ingredients

• Russet potatoes (900 g / 2 lbs), peeled and diced: The starch in russets breaks down beautifully when simmered, giving the soup its naturally creamy texture without needing a thickener—just choose potatoes that are firm and unblemished.
• Yellow onion (1 medium), chopped: This builds the base flavor, and I've found that giving it a good seven minutes to soften really makes a difference in the final taste.
• Celery stalks (2), chopped: The unsung hero that adds subtle depth; don't skip it even though you won't taste celery explicitly.
• Garlic (2 cloves), minced: Just enough to whisper in the background, adding warmth without overpowering the delicate potato flavor.
• Carrot (1 medium), peeled and chopped: A touch of natural sweetness that balances the earthiness of the potatoes perfectly.
• Vegetable or chicken broth (1 L / 4 cups): This is your liquid foundation—use whatever you have on hand, but taste it first because some broths are saltier than others.
• Whole milk (240 ml / 1 cup): This adds richness without making the soup feel heavy; it's the gentler half-brother to cream.
• Heavy cream (120 ml / ½ cup): The magic ingredient that makes this soup feel like a hug—you could use less if you prefer it lighter, but don't skip it entirely.
• Unsalted butter (2 tbsp): A neutral fat for sautéing the vegetables, allowing their natural flavors to emerge without competition.
• Salt and black pepper (to taste): Season as you go, tasting at each stage—the broth brings its own salt, so add carefully.
• Ground nutmeg (¼ tsp, optional): Just a whisper of it adds a subtle complexity that makes people wonder what they're tasting.
• Fresh chives or parsley, crumbled bacon, and cheddar cheese (for garnish): These toppings are your chance to personalize the bowl—I usually pick bacon and chives, but honestly the soup stands beautifully on its own.

Instructions

Start with your aromatic base:

Melt butter over medium heat and add your onions, celery, carrot, and garlic, letting them soften for five to seven minutes until they're fragrant and starting to turn golden at the edges. You'll know it's ready when the smell pulls you back to the stove and the vegetables have lost their raw sharpness.

Build the body of the soup:

Add your diced potatoes, broth, salt, pepper, and nutmeg if you're using it, then bring everything to a boil before turning it down to a gentle simmer. Let it cook uncovered for about twenty minutes, until the potatoes are so tender they almost fall apart when you poke them with a fork.

Create that signature velvety texture:

Take the pot off the heat and use an immersion blender to puree the soup until it's smooth and luxurious, though you can leave some texture if you prefer—a few small potato chunks actually add character. If you're using a countertop blender, work in batches and be very careful with the hot liquid.

Finish with cream and warmth:

Stir in your milk and heavy cream, then return the pot to low heat and warm everything through gently, stirring now and then. This is the moment where you protect your creation by never letting it boil—boiling will cause the dairy to separate and lose its silky quality.

Taste and adjust:

Now is when you decide if it needs more salt, pepper, or even a pinch of nutmeg for depth. Ladle it into warm bowls and top with whatever garnishes call to you.

Save

There's a quiet moment, maybe thirty seconds before you blend, when the soup is just simmering and the kitchen is full of steam and potato fragrance, and you realize you've made something nourishing with almost no effort. That moment reminds me why cooking matters—not because it's complicated or impressive, but because you've created comfort with your own hands.

How to Adapt This Soup

One of the beauties of potato soup is how eagerly it accepts additions and variations. I've added leeks instead of onions on nights when I felt fancy, swapped in half cauliflower for a lighter version, and even stirred in some roasted garlic when I had it on hand. The soup's creamy foundation can hold all of these without complaint, so trust your instincts and your pantry.

Making It Vegan or Dairy-Free

If you're cooking for someone who avoids dairy, this soup adapts beautifully with a few thoughtful swaps. Use plant-based butter for the initial sauté, substitute vegetable broth if you haven't already, and reach for non-dairy cream and milk alternatives—oat milk and coconut cream actually create a wonderful richness that rivals the original. The soup loses nothing in translation; it just becomes accessible to more people at your table.

Serving Suggestions and Pairings

Serve this soup with whatever makes you happy—crusty bread is the traditional partner, but I've enjoyed it alongside a simple green salad, with grilled cheese on the side, or completely on its own on nights when simplicity is the point. Think of it as the foundation rather than the finale, and build outward from there with seasonality and mood.

• Garlic bread or sourdough will turn a bowl of soup into a complete meal without adding much effort.
• A squeeze of fresh lemon juice added at the end brightens everything, particularly if you've made the soup a day or two ahead.
• Top with crispy sage leaves for an elegant touch that feels special but requires almost no extra work.

Save

This soup has taught me that the most satisfying meals are often the simplest ones, made with attention rather than ambition. Make it whenever you need to feel cared for, whether that's for yourself on a quiet evening or for people you love who are gathering at your table.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, you can prepare this soup up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat gently over low heat, stirring occasionally to prevent scorching.

→ What type of potatoes work best?

Russet potatoes are ideal for this soup because of their high starch content, which creates a naturally creamy, thick texture when blended. Yukon Gold potatoes also work well for a slightly buttery flavor.

→ How can I make this soup vegan?

Substitute plant-based butter for regular butter, use vegetable broth, and replace the milk and heavy cream with non-dairy alternatives like coconut cream, cashew cream, or oat milk for a rich, creamy texture.

→ Can I freeze cream of potato soup?

Freezing is not recommended for dairy-based potato soup as the texture may become grainy when thawed. If you must freeze, omit the cream and milk, then add them fresh when reheating.

→ How do I prevent the soup from being too thick?

If your soup becomes too thick, simply add more broth or milk gradually while reheating until you reach your desired consistency. The soup will also thicken as it cools.

→ What can I serve with this soup?

This soup pairs beautifully with crusty bread, garlic bread, or a simple green salad. For a heartier meal, serve alongside grilled cheese sandwiches or sourdough toast.