Comforting Creamy Potato Soup (Printable)
A creamy blend of potatoes, onions, and fresh herbs for a smooth, hearty bowl.
# What You'll Need:
→ Vegetables
01 - 2.2 lbs peeled and diced potatoes
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
→ Liquids
06 - 4 cups vegetable broth (gluten-free if required)
07 - 1 cup whole milk or plant-based milk
→ Dairy (optional)
08 - 1/4 cup heavy cream or plant-based cream
09 - 2 tablespoons unsalted butter
→ Seasonings & Herbs
10 - 1 bay leaf
11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon black pepper
13 - 2 tablespoons chopped fresh parsley, plus extra for garnish
14 - Pinch of nutmeg (optional)
# How-to Steps:
01 - Melt butter in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in diced potatoes and sauté for an additional 2 minutes.
03 - Pour in vegetable broth and add bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
04 - Remove bay leaf. Blend soup with an immersion blender until reaching desired consistency, smooth or slightly chunky.
05 - Stir in milk and cream. Season with salt, pepper, and nutmeg if using. Warm gently without boiling.
06 - Remove from heat, fold in chopped parsley, and adjust seasoning as needed. Serve hot, garnished with extra parsley and freshly ground black pepper.
# Expert Pointers:
01 -
- It comes together in under an hour, which means you can have homemade soup on the table before the day gets away from you.
- The texture is silky and forgiving, whether you blend it smooth or leave it a little chunky—there's no wrong way to do it.
- It tastes even better the next day, so it's perfect for making ahead when life gets busy.
02 -
- Don't skip sautéing the vegetables before adding broth—that step develops flavors that simmering alone never can.
- If your soup breaks and looks curdled after adding cream, remove it from heat immediately and stir slowly for a minute; usually it comes back together, but prevention is better, so keep the heat gentle at the end.
03 -
- Don't overcrowd your pot when sautéing the vegetables—let them have room to soften evenly rather than steam in their own moisture.
- If you're using an immersion blender, keep the blade fully submerged to avoid splashing hot soup everywhere, and blend in short pulses until you reach your preferred texture.