Creamy Potato Soup
A warm, creamy, and comforting potato soup made with pantry staples, perfect for chilly nights and family dinners.
Ingredients
Vegetables
- 6 medium medium potatoes, peeled and diced Yukon Gold or russet both work; Yukon gives a creamier texture
- 1 medium onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
Liquids
- 4 cups vegetable or chicken broth Use low-sodium if controlling salt later
- 1 cup heavy cream For a lighter soup, replace with half-and-half or evaporated milk
Cooking Basics
- 4 tablespoons butter
- Salt and freshly ground black pepper, to taste
Optional Toppings
- sliced green onions For garnish
- crumbled cooked bacon For garnish
- shredded cheese For garnish
Instructions
Preparation
- Warm a Dutch oven over medium heat and melt the butter until it foams.
- Add the chopped onion, diced carrots, and celery. Sauté, stirring occasionally, until the onion is translucent, about 6–8 minutes.
Cooking
- Add the diced potatoes and pour in the broth. Increase heat just until the surface gently boils.
- Reduce heat to low, cover, and simmer for about 20 minutes, or until potatoes are tender when pierced with a fork.
- Remove the lid and mash about one third of the potatoes right in the pot using a potato masher or a sturdy spoon to thicken the soup.
Finishing Touches
- Stir in the heavy cream and season with salt and freshly ground black pepper. Warm for 3–5 minutes without bringing it to a rapid boil.
- Ladle the soup into bowls and garnish with desired toppings such as sliced green onions, crumbled bacon, or shredded cheese.
Notes
Garnish just before serving so toppings like bacon stay crisp. For storage, cool the soup to room temperature before placing it in an airtight container. Can be stored in the fridge for 3-4 days or frozen for up to 2 months.