Cream of Potato (Printable)

Smooth, comforting potato blend with vegetables and cream

# What You Need:

→ Vegetables

01 - 2 pounds 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 and 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, optional

→ Garnishes

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

# How-To:

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

# Expert Hacks:

01 -
  • The splash of heavy cream at the end creates a silky texture that store-bought soups never quite achieve.
  • Its a chameleon recipe that dresses up with fancy garnishes for guests but works just as beautifully as a simple weeknight dinner with crusty bread.
02 -
  • The soup will continue to thicken as it cools, so dont worry if it seems a bit thin right after adding the dairy.
  • If youre making this ahead, complete all steps except adding the cream, then reheat gently and add cream just before serving for the best texture.
03 -
  • Save the potato peels and vegetable trimmings in a freezer bag for making homemade stock another day.
  • For an extra layer of flavor, roast the garlic before adding it to the soup, which mellows the sharpness and adds a subtle sweetness.
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