Cream of Potato Soup (Printer-friendly)

Velvety potato soup with cream and aromatic vegetables, perfect for warming up chilly winter evenings.

# Ingredient List:

→ 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 - 0.5 cup heavy cream

→ Fats and Seasonings

09 - 2 tablespoons unsalted butter
10 - 1 teaspoon salt, or to taste
11 - 0.5 teaspoon freshly ground black pepper
12 - 0.25 teaspoon ground nutmeg, optional

→ Garnishes

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

# How-To Steps:

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

# Expert Advice:

01 -
  • It turns a handful of humble ingredients into something that feels like a hug from the inside out.
  • The texture is so silky you'll forget you made it with everyday potatoes and a stick of butter.
  • It's forgiving enough for beginners but tastes like you've been making it for years.
  • Leftovers somehow get even better the next day when all the flavors have had time to settle in together.
02 -
  • Never let the soup boil after you've added the milk and cream, or you'll end up with a grainy, separated mess instead of velvet.
  • Cut your potatoes into similar-sized pieces or some will be falling apart while others are still crunchy in the middle.
  • If your soup feels too thick after blending, thin it with a little extra broth or milk until it's just right.
03 -
  • Use a potato masher instead of a blender if you want a chunkier, more rustic texture that still feels creamy.
  • Add the garlic in the last minute of sautéing the vegetables so it doesn't burn and turn bitter.
  • Warm your bowls in a low oven before serving so the soup stays hot from the first spoonful to the last.
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