Save It My apartment was freezing that first winter in Chicago, and I'd come home shivering after work craving something that felt like a hug in a bowl. I started making potato soup almost by accident, just throwing things in a pot, but somehow this simple combination became my go-to comfort ritual. The smell of butter and onions hitting the heat still makes everything feel right with the world.
I served this to my roommate who claimed to hate potato soup, and she literally scraped the bowl clean. Now whenever someone has a cold day or a bad week, they show up at my door with a hopeful look and a spoon.
Ingredients
- Russet potatoes (900 g): These break down beautifully for that creamy base without needing much flour
- Yellow onion: Provides the sweet foundation that makes this taste homemade
- Celery stalks: Add subtle depth and that classic aromatic base
- Garlic cloves: Two is perfect, anything more might overpower the gentle potato flavor
- Medium carrot: Adds natural sweetness and a hint of color to the final soup
- Vegetable or chicken broth (1 L): Use good quality broth since it's the primary liquid
- Whole milk (240 ml): Creates body without being too heavy
- Heavy cream (120 ml): The secret to restaurant style richness
- Unsalted butter (2 tbsp): Start your vegetables in butter for better flavor than oil
- Salt and pepper: Essential to bring out all the subtle flavors
- Ground nutmeg (optional): Just a pinch adds a warm, sophisticated note
Instructions
- Build your flavor base:
- Melt the butter in a large pot over medium heat and add the chopped onions, celery, carrot, and garlic. Let them soften for 5 to 7 minutes, stirring occasionally until everything smells sweet and fragrant.
- Simmer the potatoes:
- Add the diced potatoes to the pot along with your broth, salt, pepper, and nutmeg if you're using it. Bring everything to a boil, then turn down the heat and let it simmer uncovered for about 20 minutes until the potatoes are completely tender.
- Blend until smooth:
- Remove the pot from heat and use an immersion blender to puree until silky smooth, though leaving a few small chunks is perfectly fine if you prefer some texture.
- Add the creamy finish:
- Stir in the milk and heavy cream, then return the pot to low heat just until warmed through. Keep stirring gently and never let it boil after adding the dairy or it might separate.
- Serve it up:
- Taste and adjust the seasoning if needed, then ladle into bowls and add whatever garnishes make you happy.
Save It This soup became a tradition during snow days, with friends gathering around the stove while it simmered, everyone taking turns with the immersion blender and debating garnishes.
Making It Your Own
Once you master the basic recipe, you'll start seeing possibilities everywhere. I've added roasted garlic, swapped in half and half, and even thrown in some grated cheddar during the last minute of heating.
Texture Secrets
The russet potatoes are crucial here because they break down naturally into creaminess. Waxy potatoes won't give you that luxurious mouthfeel no matter how long you blend them.
Serving Suggestions
A slice of crusty bread is mandatory for dunking, and a simple green salad on the side balances out the richness perfectly.
- Crispy bacon pieces add incredible contrast to the smooth soup
- Fresh chives bring a bright pop of color and mild onion flavor
- A dollop of sour cream on top makes it extra indulgent
Save It There's something deeply satisfying about transforming humble potatoes into something that feels so luxurious and comforting.
Common Questions About Recipes
- → Can I make this potato soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk if it thickens too much.
- → What type of potatoes work best for creamy soup?
Russet or Idaho potatoes are ideal because their high starch content creates a naturally thick, creamy texture when blended. Yukon Gold also work well and don't require peeling. Avoid waxy potatoes like red or new potatoes as they won't break down properly.
- → How do I prevent the dairy from curdling?
Always remove the pot from heat before adding milk and cream. Return to low heat only to warm through, never letting it reach a boil. This gentle heating prevents the dairy proteins from separating and ensures a smooth, velvety finish.
- → Can I freeze this cream potato soup?
Freezing is possible but may cause slight separation upon thawing due to the cream content. For best results, cool completely before freezing in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently, whisking to recombine.
- → What can I use instead of an immersion blender?
A standard countertop blender works perfectly—just blend in batches, filling only halfway and venting the lid to allow steam to escape. For a chunkier version, use a potato masher to break down some potatoes while leaving others intact for texture variation.