Cream Of Potato Soup
This cream of potato soup is the kind of dinner that comes together in one pot and tastes like it took a lot more effort than it really did. Made with a simple butter and flour roux, a mirepoix of onion, celery, and carrot, and a partial mash at the end, this recipe delivers that classic thick, spoon-coating texture with just enough potato chunks left for bite. It's genuinely simple to pull off, even on a weeknight, and stretches a handful of affordable ingredients into a pot that feeds the whole family.
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Potato masher or immersion blender
- Ladle
- Enameled Cast Iron Dutch Oven optional - for even heat distribution
- Handheld Immersion Blender optional - for easier blending
- Microplane Fine Grater optional - for grating cheese and garlic
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 celery stalks diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 1/3 cup all purpose flour
- 4 cups chicken broth or vegetable broth
- 2 pounds Yukon Gold or russet potatoes peeled and diced into 1-inch pieces, about 900g
- 1 bay leaf
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Optional Toppings
- shredded cheddar cheese
- crispy bacon bits
- chopped chives
- sour cream
Instructions
- Dice onion, celery, and carrots into small, even pieces. Mince garlic and set aside separately. Peel potatoes and cut into 1-inch cubes.
- Melt butter in Dutch oven over medium heat. Add onion, celery, and carrot. Cook for 5-7 minutes until onion is translucent. Add garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir constantly for 2 minutes until mixture is thick and slightly golden.
- Slowly pour in chicken broth while whisking constantly. Add potatoes and bay leaf. Bring to a boil, reduce to simmer, cover partially, and cook for 15-18 minutes until potatoes are fork tender.
- Remove and discard bay leaf. Use a potato masher to mash about half the potatoes directly in the pot, or pulse with an immersion blender 2-3 times.
- Reduce heat to low. Pour in whole milk and heavy cream, stir gently, and warm through for 3-5 minutes without letting it boil.
- Stir in salt, black pepper, and smoked paprika. Taste and adjust seasoning. Thin with more milk or broth if needed.
- Ladle into bowls and top with shredded cheddar, bacon bits, chives, or sour cream. Serve immediately.
Notes
- Dice potatoes uniformly so they finish cooking at the same time.
- Whisk the broth in gradually to avoid a lumpy base.
- Keep the heat low once the milk and cream go in to prevent curdling.
- This soup stores well in the refrigerator for up to 4 days in an airtight container.
- Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the texture.
- Freezing is not recommended as the dairy and potatoes can turn grainy after thawing.
- For a lighter version, swap the heavy cream for additional milk or a splash of half and half.
- For a spicier kick, add a pinch of cayenne or a diced jalapeño with the onions.
- To make it heartier, stir in cooked, crumbled sausage or diced ham near the end of cooking.
- For a vegetarian version, use vegetable broth in place of chicken broth.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 36gProtein: 8gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 680mgPotassium: 720mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 18mgCalcium: 12mgIron: 6mg
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