Cream of Potato (Printable)

A velvety, comforting blend of russet potatoes, cream, and aromatics perfect for cold evenings.

# What You Need:

→ Vegetables

01 - 2 lbs russet potatoes, peeled and diced
02 - 1 medium yellow onion, chopped
03 - 2 celery stalks, chopped
04 - 2 cloves garlic, minced
05 - 1 medium carrot, peeled and chopped

→ Liquids

06 - 4 cups vegetable or chicken broth
07 - 1 cup whole milk
08 - 0.5 cup heavy cream

→ Fats and Seasonings

09 - 2 tablespoons unsalted butter
10 - 1 teaspoon salt
11 - 0.5 teaspoon freshly ground black pepper
12 - 0.25 teaspoon ground nutmeg

→ Garnishes

13 - Chopped fresh chives or parsley
14 - Cooked crumbled bacon
15 - Shredded cheddar cheese

# How-To:

01 - In a large pot, melt butter over medium heat. Add onions, celery, carrot, and garlic. Sauté for 5 to 7 minutes until softened.
02 - Add diced potatoes, broth, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are very tender.
03 - Remove from heat. Using an immersion blender, puree the soup until smooth or leave slightly chunky as desired.
04 - Stir in milk and heavy cream. Return pot to low heat and warm through, stirring occasionally. Do not allow soup to boil after adding dairy.
05 - Taste and adjust seasoning as needed. Ladle into bowls and garnish as desired.

# Expert Advice:

01 -
  • The silky texture somehow manages to be both luxurious and homey at once, like wearing your favorite sweater while sipping something decadent.
  • Its that rare dish that feels sophisticated enough for company but easy enough for a Tuesday night when youre too tired to think.
02 -
  • Never boil the soup after adding dairy or you'll end up with a slightly curdled texture that no amount of additional blending can fix.
  • Letting the soup rest for about 10 minutes before serving allows the flavors to settle and meld in a way that makes a noticeable difference to the final taste.
03 -
  • Reserve a small cup of the diced potatoes before blending and stir them back in at the end for a soup that has both silky smoothness and satisfying chunks.
  • A splash of white wine added just after sauteing the vegetables and allowed to reduce for a minute adds a subtle complexity that elevates this soup from homey to restaurant-worthy.
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