Cream Potato Soup

My tiny apartment kitchen was freezing that January, and I had a bag of potatoes that needed using. I threw together this soup without much thought, but when my roommate walked in from the snow, she said it smelled like a restaurant. We ate it standing up by the stove, too hungry to bother with bowls.

Last winter my sister was recovering from surgery and couldn't eat anything heavy. I brought over a batch of this soup, and she called me the next day asking for the recipe. It became her go-to comfort food during recovery, and now it is the first thing she makes whenever anyone in her family feels under the weather.

Ingredients

• Russet potatoes: These break down beautifully during simmering, creating that velvety base without needing extra thickeners
• Yellow onion: The foundation of flavor, take your time sauteing it until translucent
• Celery: Adds a subtle aromatic backbone that people notice but cannot quite place
• Garlic: Minced fine so it melts into the vegetables without any harsh bites
• Carrot: A secret for natural sweetness and depth
• Broth: Vegetable or chicken both work, just choose a quality brand you would drink straight
• Whole milk: The perfect middle ground between too light and too rich
• Heavy cream: Just a half cup transforms good soup into something extraordinary
• Unsalted butter: Start your sauté in butter, not oil, for better flavor integration
• Salt and pepper: Potatoes need generous seasoning, taste as you go
• Freshly ground nutmeg: Optional, but it adds warmth that makes people ask what is different

Instructions

Build the flavor foundation:

Melt the butter in your large pot over medium heat, listening for it to stop foaming. Add the chopped onion, celery, carrot, and garlic, stirring occasionally until the vegetables turn translucent and your kitchen smells amazing, about 5 to 7 minutes.

Simmer the potatoes:

Add the diced potatoes to the pot along with the broth, salt, pepper, and nutmeg if you are using it. Bring everything to a boil, then turn down the heat and let it simmer uncovered for 20 minutes until a potato cube falls apart when you press it against the side of the pot.

Choose your texture:

Remove the pot from the heat completely. Use your immersion blender right in the pot to puree until smooth, or leave some chunks if you prefer a rustic bite. Be careful with hot soup and blenders.

Add the dairy:

Pour in the milk and heavy cream, stirring gently to combine. Return the pot to low heat just to warm everything through, keeping a close eye on it. Never let the soup boil after adding dairy, or it might separate.

Final touches:

Taste the soup and adjust the seasoning if needed. Ladle into warmed bowls and add whatever garnishes make you happy. Chives add freshness, bacon brings saltiness, and cheddar makes it indulgent.

Save Pin

This recipe saved me during my first year of teaching when I had zero energy but still wanted something homemade. I learned to make a double batch on Sunday, and suddenly weeknights felt manageable again. Now the smell of butter and onions simmering reminds me of those quiet evenings when soup was exactly what I needed.

Making It Your Own

I have made this soup with whatever was in the crisper drawer, and it always works. Leeks instead of onions, parsnips swapping for half the potatoes, even a handful of spinach stirred in at the end for color. The method stays the same, and the result is always comforting.

Serving Suggestions

Crusty bread is non-negotiable for dunking, but a simple green salad with bright vinaigrette cuts through the richness beautifully. For a full meal, add a grilled cheese sandwich on the side. The soup also pairs surprisingly well with a light white wine like Pinot Grigio.

Storage and Reheating

This soup keeps perfectly in the refrigerator for up to four days, and the flavors actually meld together overnight. Reheat gently over low heat, stirring occasionally to prevent scorching at the bottom. If it has thickened too much, add a splash of milk or broth to bring it back to the right consistency.

• The soup can be frozen for up to three months, though the texture may change slightly
• Thaw overnight in the refrigerator before reheating for the best results
• Never reheat this soup in the microwave, it develops an odd texture

Save Pin

Sometimes the simplest recipes are the ones that stick around the longest. This soup has fed me through sick days, tight budgets, and countless snowy nights, and I hope it becomes a staple in your kitchen too.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, prepare up to 3 days in advance and store refrigerated. Reheat gently over low heat, stirring occasionally to prevent separation. Add a splash of milk if it thickens too much.

→ What potatoes work best?

Russet potatoes are ideal for their high starch content, creating the creamiest texture. Yukon Gold also work well for a slightly buttery flavor. Avoid waxy varieties like red potatoes.

→ How do I prevent curdling when adding cream?

Remove the pot from heat before stirring in dairy. Return to low heat only to warm through, never boil after adding milk and cream. This preserves the silky texture.

→ Can I freeze this soup?

Freeze before adding cream and milk for best results. Thaw overnight in the refrigerator, reheat, then stir in the dairy. Freezing after adding cream may cause slight texture changes.

→ How can I make it thicker?

Mash some potatoes against the pot side before blending, or simmer longer to reduce liquid. For extra body, add a peeled potato during cooking or stir in a tablespoon of cornstarch slurry.

→ What can I serve with this soup?

Crusty bread, garlic knots, or warm dinner rolls are perfect for dipping. A crisp green salad balances the richness. For a heartier meal, pair with a grilled cheese sandwich.