Cream of Potato Soup

There's something about the smell of butter and onions hitting a cold kitchen that makes you want to stay there forever. One Sunday afternoon, I was procrastinating on laundry when my neighbor knocked on the door with a bag of potatoes from her garden, and somehow that simple gesture turned into me teaching her teenage son how to make potato soup from scratch. By the time we were done, the whole house smelled like comfort, and I realized this soup wasn't just about ingredients—it was about turning an ordinary Tuesday into something warm and memorable.

I made this soup for my mom on a random Thursday when she was going through a rough patch, and she called me three times that week asking for the recipe. Watching her sit at the kitchen counter with a mug of it, shoulders finally relaxed, reminded me that the simplest foods sometimes carry the most weight. It became our thing after that—a silent language we shared on hard days.

Ingredients

• Russet potatoes (900 g / 2 lbs), peeled and diced: These starchy potatoes break down beautifully and give the soup its natural creaminess without needing tons of cream.
• Yellow onion (1 medium), chopped: The base of everything—let it caramelize slightly for deeper flavor.
• Celery stalks (2), chopped: Often overlooked, but celery is what adds subtle depth and keeps the soup from tasting flat.
• Garlic (2 cloves), minced: Add it at the end of sautéing so it doesn't burn and turn bitter.
• Carrot (1 medium), peeled and chopped: A touch of natural sweetness that balances the earthiness of the potatoes.
• Vegetable or chicken broth (1 L / 4 cups): Use good quality broth—it's the backbone of this soup and makes a real difference.
• Whole milk (240 ml / 1 cup): This adds richness without overwhelming the potato flavor.
• Heavy cream (120 ml / ½ cup): The secret to that restaurant-quality velvety texture, but don't skip the milk or it becomes too heavy.
• Unsalted butter (2 tbsp): For sautéing the aromatics and adding silky richness to the broth.
• Salt and freshly ground black pepper: Taste as you go—potato soup is forgiving, but seasoning is everything.
• Ground nutmeg (¼ tsp), optional: Just a whisper of it brings warmth without announcing itself.

Instructions

Build Your Base with Butter and Vegetables:

Melt the butter over medium heat and watch it get foamy—that's when you add your onions, celery, carrot, and garlic. You're listening for them to soften after about 5 to 7 minutes, which means the onions have turned translucent and the kitchen smells like a warm hug. Don't rush this part; it's where the flavor begins.

Simmer the Potatoes into Tenderness:

Add your diced potatoes, broth, salt, pepper, and nutmeg, then bring it all to a boil before dropping the heat to a simmer. The potatoes need about 20 minutes until a fork goes through them without any resistance—this is your green light that everything is ready to blend.

Create Smoothness with the Immersion Blender:

Once the potatoes are tender, let the soup cool just slightly, then use your immersion blender to puree it until it's silky and smooth. If you want a chunkier soup, blend it less and leave some texture—both versions are equally delicious and personal preference wins here.

Finish with Milk and Cream:

Stir in the milk and heavy cream slowly while the soup is off the heat, then return it to low heat and warm through with gentle stirring. The one rule here is that you never let it boil after the dairy goes in—boiling breaks down the cream and makes it separate.

Taste, Adjust, and Serve:

Give it one final taste test and adjust your salt and pepper until it feels right on your tongue. Ladle it into bowls and top with whatever calls to you—chives, bacon, cheese, or just a crack of black pepper.

Pin It

There was a night I made this soup for a dinner party and burned the bottom of the pot by letting it boil after adding the cream. I panicked, but then I just transferred what I could to a fresh pot, and honestly, no one even noticed because the flavor was still there. Sometimes the flaws in cooking teach you more than the perfect batches ever could.

Why This Soup Works Every Single Time

The magic of this soup isn't in complexity—it's in understanding that potatoes are naturally creamy. When you blend them, they release starch that creates that silky texture without needing a ton of heavy cream. This is why you can make a lighter version by using less cream and more broth, and it still tastes absolutely luxurious.

Making It Your Own

Once you've made this soup twice, you'll stop following the recipe and start trusting your instincts. Some nights I add roasted garlic instead of raw, sometimes I throw in some thyme at the beginning, and one time I stirred in crispy bacon and cheddar because that's what was calling from the fridge. The foundation is solid enough to hold whatever you want to build on top.

Storage and Make-Ahead Wisdom

This soup keeps for three days in the fridge in an airtight container, and it freezes beautifully for up to three months—just defrost overnight and reheat gently on the stove. I learned the hard way not to add the chives or bacon before freezing because they get soggy, so I always add garnishes fresh right before serving. When you're reheating from frozen, it might look a little separated at first, but a good stir or a quick whisk brings it right back together.

• Leave room at the top of your container when freezing because the soup expands slightly.
• If you're making a double batch, cool it completely before transferring to freezer containers so you don't waste energy cooling your whole freezer.
• Thawed soup is best used within a week, even though it technically keeps longer.

Pin It

This soup has a way of showing up exactly when someone needs it, whether they're having a rough day or just tired of complicated recipes. Make it for people you care about and watch how a simple bowl of warmth somehow says everything.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 4 days. Reheat gently over low heat, stirring occasionally, and avoid boiling to prevent the dairy from separating. You may need to add a splash of broth or milk to adjust the consistency.

→ What type of potatoes work best?

Russet potatoes are ideal because they have a high starch content that creates a naturally creamy, thick texture when blended. Yukon Gold potatoes also work well and add a buttery flavor, though the soup may be slightly less thick.

→ How can I make this soup vegan?

Substitute plant-based butter for the regular butter, use vegetable broth instead of chicken broth, and replace the milk and heavy cream with non-dairy alternatives like coconut cream, cashew cream, or oat milk for a similar richness.

→ Can I freeze cream of potato soup?

Freezing is not recommended as dairy-based soups can separate and become grainy when thawed. If you must freeze it, do so before adding the milk and cream, then stir in the dairy when reheating.

→ How do I prevent the soup from being too thick or too thin?

Adjust consistency by adding more broth or milk to thin it out, or simmer longer uncovered to thicken. You can also blend in an extra cooked potato for more body, or leave some potato chunks unblended for a heartier texture.

→ What are good topping options for serving?

Classic toppings include crispy bacon crumbles, shredded cheddar cheese, chopped fresh chives or parsley, sour cream, and croutons. For extra richness, drizzle with truffle oil or add a dollop of crème fraîche.