Cream of Potato Soup

A comforting, velvety potato soup with a touch of cream, perfect for warming up chilly winter evenings. This classic dish combines hearty russet potatoes with a rich, creamy base for the ultimate cold-weather meal.

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This easy American soup uses 900g of russet potatoes and a blend of aromatic vegetables like celery and carrots. The addition of whole milk and heavy cream provides a silky finish, while a hint of nutmeg adds a subtle, warming depth to every spoonful.

Ingredients

• Vegetables: 900 g (2 lbs) russet potatoes (peeled and diced), 1 medium yellow onion (chopped), 2 celery stalks (chopped), 2 cloves garlic (minced), 1 medium carrot (peeled and chopped)
• Liquids: 1 L (4 cups) vegetable or chicken broth, 240 ml (1 cup) whole milk, 120 ml (½ cup) heavy cream
• Fats & Seasonings: 2 tbsp unsalted butter, 1 tsp salt, ½ tsp freshly ground black pepper, ¼ tsp ground nutmeg (optional)
• Garnishes: Chopped fresh chives or parsley, cooked crumbled bacon, shredded cheddar cheese

Instructions

Step 1: Sauté the Aromatics

In a large pot, melt the butter over medium heat. Add onions, celery, carrot, and garlic. Sauté for 5–7 minutes until softened.

Step 2: Simmer the Vegetables

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.

Step 3: Blend the Soup

Remove the pot from the heat. Using an immersion blender, puree the soup until smooth (or leave slightly chunky if preferred).

Step 4: Add Dairy

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.

Step 5: Season and Serve

Taste and adjust seasoning if needed. Ladle into bowls and garnish with chives, bacon, or cheddar cheese as desired.

Zusatztipps für die Zubereitung

To achieve the perfect consistency, use an immersion blender directly in the pot. If you prefer some texture, blend only half of the mixture. Be careful not to overheat the soup once the milk and cream are incorporated to prevent the dairy from separating.

Varianten und Anpassungen

For a vegan version, substitute the butter with plant-based butter and use non-dairy milk and cream alternatives. If you enjoy a bit of spice, add a pinch of cayenne pepper during the simmering stage for a gentle hint of heat.

Serviervorschläge

Serve this hearty soup with a side of crusty bread to dip into the velvety base. Garnish with a generous sprinkle of shredded cheddar cheese and crispy bacon crumbles for a classic, satisfying experience.

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Whether it's a quiet weeknight or a gathering with friends, this Cream of Potato Soup is sure to provide comfort and warmth. Enjoy this easy-to-prepare American classic and make it your own with your favorite garnishes.

Recipe Questions & Answers

→ 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 over low heat, stirring occasionally to prevent scorching.

→ What type of potatoes work best?

Russet potatoes are ideal because of their high starch content, which creates a naturally thick and creamy texture when blended. Yukon Gold potatoes also work well for a slightly buttery flavor.

→ How can I make this soup dairy-free?

Replace the butter with plant-based butter or olive oil, use unsweetened cashew cream or coconut cream instead of heavy cream, and substitute the milk with your preferred non-dairy alternative like oat or almond milk.

→ Can I freeze leftover potato soup?

Potato soup can be frozen, but the texture may change slightly upon thawing. For best results, freeze before adding the dairy, then stir in fresh cream and milk when reheating.

→ What can I serve alongside this soup?

This soup pairs beautifully with crusty bread, garlic bread, or a simple green salad. For a heartier meal, serve with grilled cheese sandwiches or top with crumbled bacon and shredded cheddar.

→ How do I prevent the soup from curdling?

Always add dairy products after removing the soup from high heat and warm gently over low heat without boiling. This prevents the proteins in milk and cream from separating and curdling.