Cream of Potato Soup

My neighbor knocked on the door one November afternoon with a bag of potatoes from her garden, insisting I do something with them before they sprouted. I had maybe an hour before picking up my kids, so I grabbed butter, cream, and whatever was in the pantry and threw together this soup. That evening, watching three hungry children actually finish their bowls without complaint felt like winning the lottery, and it's been my go-to ever since.

I once brought this soup to a potluck thinking it was too plain to impress anyone, but a friend who'd been fighting a cold asked for the recipe before dessert was even served. Turns out comfort food doesn't need to be complicated or trendy to matter; sometimes it just needs to warm someone up from the inside out.

Ingredients

• Russet potatoes (900 g / 2 lbs): Their starch is what makes the soup naturally creamy when blended, so don't substitute waxy varieties or you'll end up with something thin and grainy.
• Yellow onion (1 medium): This is your flavor foundation; don't skip it or rush the sautéing step or the soup will taste flat.
• Celery stalks (2): They add an earthy backbone that balances the richness of the cream without being noticeable.
• Garlic (2 cloves, minced): Fresh garlic softens beautifully into the broth; jarred won't give you the same depth.
• Carrot (1 medium, peeled and chopped): A touch of natural sweetness that makes people ask what your secret ingredient is.
• Vegetable or chicken broth (1 L / 4 cups): Use good quality broth you'd actually drink; it makes a real difference in the final flavor.
• Whole milk (240 ml / 1 cup): Adds creaminess without overwhelming the potato flavor like all cream would.
• Heavy cream (120 ml / ½ cup): This is what gives the soup its signature velvety mouthfeel.
• Unsalted butter (2 tbsp): Unsalted lets you control the seasoning precisely as you build the soup.
• Salt and freshly ground black pepper: Taste as you go; everyone's broth is different so seasoning by feel matters more than exact measurements.
• Ground nutmeg (¼ tsp, optional): Just a whisper of it brings out the potato's subtle sweetness without announcing itself.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

Check price on Amazon

Sauté your aromatics:

Melt butter in a large pot over medium heat, then add onions, celery, carrot, and garlic. You'll know they're ready when the onions turn translucent and the kitchen smells sweet and warm, usually about 5 to 7 minutes. This step is where the flavor really begins, so don't rush it.

Build the soup:

Add your diced potatoes, broth, salt, pepper, and nutmeg if using, then bring everything to a boil. Once it's bubbling, lower the heat and let it simmer uncovered for about 20 minutes until the potatoes are so tender a fork breaks through them instantly. You want them genuinely soft, not just cooked through.

Blend to silky perfection:

Remove the pot from heat and use an immersion blender to puree the soup until it's completely smooth and velvety. If you prefer a heartier texture with some potato chunks, blend it only halfway and leave it slightly textured. Either way, this is where the transformation happens and your soup suddenly feels restaurant-worthy.

Finish with cream:

Stir in the milk and heavy cream, then return the pot to low heat just to warm it through, stirring occasionally. Never let it boil once you've added the dairy or it can separate and look broken.

Taste and serve:

Take a spoonful, taste it, and adjust the salt and pepper as needed because that's the only way to know if it's right. Ladle into bowls and add whatever garnishes call to you.

Save to Pinterest

My daughter once asked why this soup felt like a hug in a bowl, and I realized that's exactly what it is. There's something about the warmth and creaminess that stops conversations, settles anxieties, and reminds everyone at the table that taking time to eat together matters.

Making It Your Own

This soup is honestly a blank canvas for whatever's in your fridge. I've added roasted garlic when I had it, swapped the carrots for parsnips on a whim, and once threw in some corn because my kid requested it. The base stays solid no matter what you add, so feel free to experiment. The potatoes are really the only non-negotiable ingredient because they're what makes the magic happen.

Storing and Reheating

This soup keeps beautifully in the refrigerator for up to four days in an airtight container, and it actually tastes better the next day when the flavors have had time to meld. To reheat, warm it gently on the stovetop over low heat, stirring occasionally and adding a splash of milk if it's thickened too much from sitting. It also freezes well for up to three months, though I usually freeze it without the cream and stir that in fresh when I thaw and warm it, which keeps the texture flawless.

Ideas for Serving

Crusty bread is the obvious pairing, but I've also served this alongside a simple green salad for balance or with grilled cheese sandwiches cut into strips for dipping. During the holidays, I sometimes add crispy bacon and fresh chives on top for something that feels a little more special without any real extra work.

• A drizzle of good olive oil and a crack of pepper on top adds richness and sophistication in seconds.
• Fresh dill, crispy shallots, or even a tiny dollop of sour cream take it in completely different directions depending on your mood.
• Serve it warm on cold days and chilled on those unpredictable spring afternoons when you want something creamy but not heavy.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

Check price on Amazon

Save to Pinterest

This soup has quietly become the thing people ask me to bring to dinners, which still surprises me given how simple it is. That's really the whole lesson: sometimes the most comforting food isn't fancy, it just knows how to make people feel cared for.

Ask About This Recipe

→ Can I make this potato soup ahead of time?

Yes, this soup reheats beautifully. Prepare it up to 2 days in advance and store it in the refrigerator. When reheating, warm gently over low heat, stirring frequently to prevent separation. You may need to add a splash of milk or broth to restore the creamy consistency.

→ What type of potatoes work best for creamy soup?

Russet potatoes are ideal because their high starch content creates a naturally thick, creamy texture when blended. Yukon Gold potatoes also work well and add a subtle buttery flavor. Avoid waxy potatoes like red potatoes, as they won't break down as smoothly during pureeing.

→ How do I prevent the dairy from curdling?

The key is to never let the soup boil after adding the milk and cream. Remove the pot from heat before incorporating dairy, then return to low heat just to warm through. Stir constantly and keep the temperature below a gentle simmer to maintain the silky, smooth texture.

→ Can I freeze this creamy potato soup?

Freezing is possible but may cause slight separation due to the dairy content. For best results, cool the soup completely before freezing in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, whisking to recombine. The texture may be slightly thinner than fresh.

→ What can I serve with potato soup?

Crusty bread, dinner rolls, or garlic bread are classic choices for soaking up the creamy broth. A crisp green salad with vinaigrette provides a refreshing contrast. For a heartier meal, pair with a grilled cheese sandwich or serve as a starter alongside roasted chicken or beef dishes.

→ How can I make this soup vegan?

Substitute the butter with plant-based butter or olive oil. Use unsweetened almond, soy, or oat milk instead of whole milk, and replace heavy cream with full-fat coconut cream or cashew cream. Ensure your vegetable broth is certified vegan, and the result will be just as creamy and satisfying.