Cream of Potato Soup (Printable Version)

A smooth, comforting potato soup with cream and vegetables, perfect for cold weather.

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

→ Garnishes

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

# How To Make It:

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 if using. 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 faster than you'd think, which means you can have something genuinely comforting on the table without hours of fussing.
  • The cream makes it feel indulgent while the potatoes keep it grounded and honest, that perfect balance of cozy and unpretentious.
02 -
  • The soup will thicken slightly as it cools, so if it seems a touch loose when plated, that's actually fine and normal—it's not a mistake.
  • Adding the cream to a boiling soup is the one thing that can go sideways, so low heat after the dairy is non-negotiable.
03 -
  • Don't rush the sauté at the beginning—those vegetables need time to release their sweetness, which becomes the foundation that holds everything else up.
  • If you have an immersion blender, use it; it gives you more control than a regular blender and leaves you less worried about hot liquid splashing everywhere.
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