Cream of Potato Soup

When the temperature drops and a chill settles in the air, few things are as restorative as a bowl of homemade Cream of Potato Soup. This recipe delivers a comforting, velvety texture that is perfect for warming up winter evenings. Combining hearty russet potatoes with a touch of heavy cream, it offers a rich and soul-satisfying experience that is both simple to prepare and incredibly delicious.

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The secret to this soup lies in the slow-simmered base of sautéed aromatics and tender russet potatoes. By blending the mixture and finishing it with cream, you create a sophisticated depth of flavor from humble ingredients. It is a timeless American classic that never goes out of style.

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 (or to taste), 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 Soup

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 to Perfection

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: Season 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 an immersion blender directly in the soup pot is the easiest way to achieve a velvety texture without extra cleanup. For the best result, ensure the russet potatoes are fully tender before blending. Most importantly, keep the temperature on low after adding the milk and cream; boiling dairy can cause the soup to separate or curdle.

Varianten und Anpassungen

To make a vegan version of this soup, simply substitute the butter with plant-based butter and use non-dairy milk and cream alternatives. Ensure you use a high-quality vegetable broth as the base. If you prefer a bit of spice, add a pinch of cayenne pepper during the simmering process to provide a gentle hint of heat.

Serviervorschläge

This hearty soup is best enjoyed with a side of crusty bread, which is perfect for dipping. To elevate the presentation and flavor, top each bowl with a generous sprinkle of crumbled bacon, shredded cheddar cheese, and fresh chives. These garnishes add contrast in both texture and taste to the creamy base.

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With a total time of just 45 minutes, this Cream of Potato Soup is an ideal choice for a quick yet satisfying weeknight dinner. It provides a generous 4 servings at approximately 320 calories each, making it a balanced and heartwarming meal for the whole family.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally, and avoid boiling to prevent the cream from separating. You may need to add a splash of broth or milk to thin it out after refrigeration.

→ What type of potatoes work best?

Russet potatoes are ideal for their high starch content, which creates a naturally creamy, velvety texture when blended. Yukon Gold potatoes also work well and provide a slightly buttery flavor. Avoid waxy potatoes like red potatoes, as they don't break down as smoothly.

→ How can I make this soup vegan?

Substitute the butter with plant-based butter or olive oil, use vegetable broth, and replace the milk and heavy cream with coconut milk, cashew cream, or your preferred non-dairy alternatives. The texture will remain creamy and satisfying.

→ Can I freeze cream of potato soup?

While possible, dairy-based soups can separate when frozen and reheated. For best results, freeze the soup before adding the milk and cream. Thaw, reheat, then stir in fresh dairy. If already combined, freeze in airtight containers for up to 2 months and whisk well when reheating.

→ What can I add for extra flavor?

Enhance the soup with crumbled bacon, shredded cheddar cheese, fresh chives, or parsley. For depth, try adding a bay leaf while simmering, roasted garlic, or a splash of white wine. A pinch of cayenne pepper adds gentle heat without overpowering the creamy base.

→ Should the soup be completely smooth?

The texture is up to personal preference. Blend completely for a silky-smooth consistency, or pulse briefly for a chunkier, more rustic texture with visible potato pieces. Both variations are delicious and authentic to different regional styles.