Cream of Potato Soup (Print page)

Comforting velvety potato soup with cream, ready in 45 minutes. A warming winter classic with russet potatoes.

# What You 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 tbsp unsalted butter
10 - 1 tsp salt, or to taste
11 - ½ tsp freshly ground black pepper
12 - ¼ tsp ground nutmeg

→ Garnishes

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

# Directions:

01 - In a large pot, melt the butter over medium heat. Add onions, celery, carrot, and garlic. Sauté for 5–7 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, which means you can satisfy a craving for real comfort food without spending your whole evening in the kitchen.
  • The cream transforms humble potatoes into something luxurious that makes you feel like you've done something special, even though the technique is forgiving and easy.
  • You can serve it plain and elegant or pile on bacon and cheese—it's the kind of soup that adapts to whatever mood you're in.
02 -
  • Never let the soup boil after you've added the cream—I learned this the hard way when my beautiful soup broke and became grainy, and I've been protective of this step ever since.
  • The difference between good and great is in those first five to seven minutes with the vegetables; they're not just softening, they're releasing their flavors into the butter, and that foundation carries the entire soup.
03 -
  • If you make this a day ahead, the flavors actually deepen and marry together—just reheat gently on the stove, whisking occasionally to reincorporate the cream.
  • Keep your dairy additions separate if you're making a big batch to freeze; the cream can be stirred in fresh each time you reheat, keeping the texture perfect rather than risking separation during thawing.
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