Cream of Potato Soup (Print Version)

A comforting, velvety soup with russet potatoes and cream, ideal for warming winter evenings.

# Components:

→ 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 - ½ cup heavy cream

→ Fats & 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

# Directions:

01 - In a large pot, melt butter over medium heat. Add onions, celery, carrot, and garlic. Sauté for 5 to 7 minutes until vegetables are 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 according to preference.
04 - Stir in milk and heavy cream. Return pot to low heat and warm through, stirring occasionally. Do not allow soup to boil after adding dairy.
05 - Taste and adjust seasoning as needed. Ladle into bowls and garnish as desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can go from craving soup to actually eating it without much drama.
  • The velvety texture happens naturally without any fancy techniques, just an immersion blender and patience.
  • It's endlessly customizable depending on what's in your fridge or what mood you're in.
02 -
  • Never let cream-based soup boil after you add the dairy; high heat will cause it to curdle and separate, which I discovered the hard way before I learned to respect the low and slow approach.
  • The soup tastes better the next day after the flavors have had time to know each other, so if you have leftovers, don't hesitate to reheat them gently.
03 -
  • Cut your potatoes into roughly the same size so they cook evenly; uneven pieces mean some turn to mush while others stay firm.
  • Keep your cream and milk at room temperature before adding them to the pot, or warm them slightly; cold dairy hitting hot soup can cause unexpected curdling even if you're being careful.
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