Save to Pinterest There was a February evening when the heating broke and I stood in my kitchen, shivering, chopping potatoes by the light of the stove. I made this soup not because I planned to, but because I needed something warm in my hands and something warmer in my bowl. The steam rose and fogged my glasses, and by the time I sat down with that first spoonful, the repair guy still hadn't arrived, but I didn't care anymore. That soup taught me that comfort doesn't always come from fixing what's broken, sometimes it just comes from a pot on the stove.
I once made a double batch of this for a potluck, worried it was too plain, too simple. I watched people go back for seconds, then thirds, scraping the bottom of the pot with the ladle. One friend asked if I'd used some secret ingredient, and I almost lied to make it sound fancier. But the truth is, there is no secret, just patience and a little cream stirred in at the end.
Ingredients
- Russet potatoes: These starchy beauties break down into the creamiest base, and I've learned to cut them all roughly the same size so they cook evenly without some pieces turning to mush while others stay hard.
- Yellow onion: The sweetness it brings when sautéed in butter is the quiet backbone of the whole soup, never showy but always missed when you skip it.
- Celery stalks: They add a subtle earthiness and a bit of texture if you don't blend everything completely smooth.
- Garlic cloves: Just two is enough to perfume the whole pot without overpowering the gentle potato flavor.
- Carrot: One medium carrot lends a hint of natural sweetness and a faint golden color that makes the soup look as warm as it tastes.
- Vegetable or chicken broth: This is where the soup gets its savory depth, and I always choose low-sodium so I can control the salt myself.
- Whole milk: It smooths out the texture and adds richness without making the soup feel too heavy.
- Heavy cream: The final touch that transforms this from good to unforgettable, stirred in gently so it doesn't curdle.
- Unsalted butter: Melting this first creates the fragrant base for everything that follows, and unsalted means you stay in control of seasoning.
- Salt, black pepper, and nutmeg: Simple seasonings that bring out the best in potatoes, and that pinch of nutmeg is optional but adds a whisper of warmth I always include.
- Fresh chives, bacon, or cheddar: Garnishes that let everyone customize their bowl and turn a simple soup into something that feels special.
Instructions
- Start with the aromatics:
- Melt the butter in your largest pot over medium heat and add the onions, celery, carrot, and garlic, letting them sizzle and soften for 5 to 7 minutes. The smell alone will make you glad you decided to cook tonight.
- Add potatoes and simmer:
- Toss in the diced potatoes, pour in the broth, and season with salt, pepper, and nutmeg if you're using it, then bring everything to a boil before lowering the heat to a gentle simmer for 20 minutes. You'll know they're ready when a fork slides through the potatoes like they're made of butter.
- Blend to perfection:
- Pull the pot off the heat and use an immersion blender to puree the soup until it's as smooth as you like, or leave it a little chunky if that's your style. If you're using a countertop blender, work in batches and leave the lid slightly cracked to let steam escape.
- Stir in the dairy:
- Add the milk and cream, stirring gently, then return the pot to low heat just to warm it through without letting it boil. Boiling after adding dairy can make it split, and nobody wants that.
- Taste and serve:
- Adjust the seasoning if needed, ladle the soup into bowls, and top with whatever garnishes make your heart happy. This is your soup now.
Save to Pinterest One winter I brought this soup to a neighbor who'd just had surgery. She called me the next day to say it was the first thing that had tasted like anything in a week. I realized then that potato soup isn't fancy, but it has this quiet power to make people feel cared for. Sometimes that's worth more than any complicated recipe.
Making It Your Own
This soup is a blank canvas that welcomes whatever you have on hand. I've stirred in leftover roasted garlic, added a handful of spinach at the end, even topped it with crispy fried onions when I was feeling fancy. You can make it vegan with plant-based butter and coconut cream, or turn it into loaded baked potato soup with all the toppings. The base recipe doesn't judge.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days, and I've noticed the flavors deepen as it sits. Reheat it gently on the stove over low heat, stirring often, and add a splash of milk or broth if it's thickened up too much. I don't recommend freezing it because the dairy can separate when thawed, but if you plan to freeze, do it before adding the milk and cream, then stir those in fresh when you reheat.
Serving Suggestions
I almost always serve this with a hunk of crusty bread for dipping, and sometimes I'll toast the bread with a little garlic butter if I'm feeling indulgent. It pairs beautifully with a simple green salad dressed in lemon vinaigrette to cut through the richness. On really cold nights, I've been known to serve it in bread bowls, which makes cleanup easier and dinner feel like an event.
- Offer a toppings bar with chives, bacon, cheese, and sour cream so everyone can build their perfect bowl.
- Pair it with a crisp white wine or a light beer if you're serving it for guests.
- Leftovers make an excellent lunch the next day, reheated in a thermos or a microwave-safe bowl.
Save to Pinterest This soup has shown up on my stove more times than I can count, on good days and hard ones, for myself and for people I love. I hope it finds a place in your kitchen too.
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 on the stovetop, stirring occasionally. Add a splash of milk or broth if it thickens too much.
- → What type of potatoes work best?
Russet potatoes are ideal because they have a high starch content that creates a creamy, velvety texture when blended. Yukon Gold potatoes also work well for a slightly buttery flavor.
- → How can I make this soup vegan?
Substitute the butter with plant-based butter or olive oil, use vegetable broth, and replace the milk and heavy cream with full-fat coconut milk, cashew cream, or your favorite non-dairy alternatives.
- → Can I freeze cream of potato soup?
While you can freeze this soup, dairy-based soups may separate slightly when thawed. For best results, freeze before adding the cream and milk, then stir in fresh dairy when reheating.
- → How do I prevent the soup from being lumpy?
Ensure the potatoes are cooked until very tender before blending. Use an immersion blender directly in the pot for the smoothest consistency, or blend in batches in a countertop blender, being careful with the hot liquid.
- → What can I serve with this soup?
Crusty bread, garlic bread, or a fresh green salad make excellent accompaniments. For a heartier meal, serve alongside grilled cheese sandwiches or a simple Caesar salad.