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Creamy Potato Soup

Creamy Potato Soup

This Creamy Potato Soup is a cozy and comforting dish made with tender Yukon Gold potatoes, hearty vegetables, and a rich blend of broth, milk, and cream. Perfect for chilly nights or make-ahead meals, it's a simple, budget-friendly classic your family will love.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil or butter
  • 1 cup chopped yellow onion
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 2 lbs Yukon Gold or russet potatoes, diced
  • 1 cup milk or half and half
  • 0.5 cup heavy cream (optional)
  • salt and pepper, to taste
  • fresh parsley, chives, bacon, or cheddar (optional garnish)

Equipment

  • Dutch oven or soup pot
  • cutting board
  • chef's knife
  • immersion blender or regular blender
  • measuring cups and spoons

Method
 

  1. Heat oil or butter in a Dutch oven. Add onion, celery, and carrots. Cook until softened, about 8 to 10 minutes. Add garlic and stir for one more minute.
  2. Pour in broth and add the diced potatoes. Bring to a boil, then lower heat to simmer. Cover and cook for 15 to 20 minutes until potatoes are tender.
  3. Blend about half the soup with an immersion blender for a creamy texture while leaving chunks for heartiness.
  4. Stir in milk and heavy cream if using. Warm gently but do not allow it to boil.
  5. Season with salt and pepper. Garnish with cheese, bacon bits, or herbs.

Nutrition

Calories: 290kcalCarbohydrates: 32gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gCholesterol: 45mgSodium: 640mgPotassium: 950mgFiber: 4gSugar: 6gVitamin A: 8900IUVitamin C: 18mgCalcium: 110mgIron: 2mg

Notes

Use Yukon Gold potatoes for maximum creaminess. To lighten it up, skip the cream and use only milk. For added flavor, stir in some Parmesan or cream cheese before serving. Avoid boiling after adding dairy to keep the soup silky. Great with grilled cheese or sourdough on the side!

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