Save to Pinterest There is nothing quite as comforting as a warm bowl of Cream of Potato Soup on a chilly winter evening. This recipe creates a velvety, rich texture that feels like a warm hug, combining rustic russet potatoes with a touch of cream for the ultimate cold-weather meal.
Save to Pinterest The beauty of this soup lies in its simplicity. By sautéing a base of yellow onions, celery, and carrots in butter, you develop deep savory notes that perfectly complement the earthy flavor of the potatoes. It is a versatile dish that works equally well as a light lunch or a comforting dinner starter.
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: Fresh chives or parsley, cooked crumbled bacon, shredded cheddar cheese
Instructions
- Step 1: Sauté 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: Puree 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: Incorporate 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: Finish and Serve
- Taste and adjust seasoning if needed. Ladle into bowls and garnish as desired with chives, bacon, or cheese.
Zusatztipps für die Zubereitung
Using a large soup pot ensures even heating, while an immersion blender allows you to achieve the perfect consistency without transferring hot liquid to a countertop blender. A sharp chef's knife is essential for uniform dicing of the russet potatoes.
Varianten und Anpassungen
For a vegan version, substitute the butter with plant-based butter and use non-dairy milk and cream alternatives alongside vegetable broth. If you enjoy a bit of spice, add a pinch of cayenne pepper during the simmering stage.
Serviervorschläge
Serve this creamy soup piping hot with a side of crusty bread to soak up every drop. Garnish with a mix of crispy bacon, shredded cheddar, and fresh chives for a beautiful presentation and added depth of flavor.
Save to Pinterest This Cream of Potato Soup is a reliable classic that never fails to satisfy. Whether you're serving it for a family dinner or a cozy solo meal, its rich flavor and smooth finish make it a seasonal favorite you'll return to again and again.
Recipe FAQs
- → Can I make this 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 4 days. Reheat gently over low heat, stirring occasionally.
- → What type of potatoes work best?
Russet potatoes are ideal because their high starch content creates a naturally creamy texture when blended. Yukon Gold also work well and don't require peeling. Avoid waxy varieties like red potatoes as they won't break down properly.
- → How do I prevent the dairy from curdling?
The golden rule is never let the soup boil after adding milk and cream. Remove the pot from heat before blending in dairy, then return to very low heat just to warm through. If reheating leftovers, use gentle low heat and stir frequently.
- → Can I freeze this soup?
Freezing works best before adding the dairy. Prepare the soup through step 3, cool completely, and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat, and stir in the milk and cream at the end.
- → What can I serve with this soup?
Crusty bread, warm dinner rolls, or garlic bread are classic choices. For a lighter meal, pair with a simple green salad. The soup is hearty enough to stand alone, or add a sandwich for a more substantial dinner.
- → How do I make it thicker or thinner?
For a thicker consistency, use less broth or mash some potatoes against the pot's side before blending. To thin, add more warm broth or milk until you reach your desired texture. Remember it will thicken slightly as it cools.