Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Creamy Potato Soup


  • Author: Jessica

Ingredients

Scale

For the Soup:

  • 4 cups Yukon Gold potatoes, peeled and diced
  • 3 cups Russet potatoes, peeled and diced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable stock
  • 1 cup heavy cream or half-and-half
  • 1/2 tsp dried thyme
  • 1/4 tsp ground nutmeg (optional, for warmth)
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste

For Garnish:

  • Fresh chives or parsley, chopped
  • Shredded cheddar cheese
  • Crumbled bacon (optional)
  • Sour cream (optional)

Instructions

Step 1: Prepare the Ingredients

  1. Wash and Peel Potatoes: Wash Yukon Gold and Russet potatoes thoroughly. Peel the Russets for a smooth texture and leave the Yukon Gold skins on for added fiber (optional). Dice into 1/2-inch cubes.
  2. Soak Potatoes: Soak diced potatoes in cold water for 30 minutes to remove excess starch. Drain and pat dry.

Step 2: Sauté Aromatics

  1. In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
  2. Add the onion and celery, cooking until softened and fragrant, about 5 minutes.
  3. Stir in the garlic and sauté for an additional minute.

Step 3: Build the Base

  1. Add the potatoeschicken stockthyme, and a pinch of salt and pepper to the pot.
  2. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 4: Blend for Creaminess

  1. Remove about 1/3 of the potatoes and mash them with a fork or potato masher.
  2. Return the mashed potatoes to the pot to thicken the soup naturally.
  3. Stir in the creamnutmeg, and Worcestershire sauce. Adjust seasoning with salt and pepper as needed.

Step 5: Serve and Garnish

  1. Ladle the soup into bowls and garnish with your choice of:
    • Chopped chives or parsley
    • Shredded cheddar cheese
    • Crumbled bacon
    • A dollop of sour cream
  2. Serve hot with crusty bread or a side salad for a complete meal.

Notes

Tips for Success

  • Perfect Potatoes: Use Russets for creaminess and Yukon Golds for buttery chunks.
  • Velvety Texture: Mash some of the potatoes for a natural thickener.
  • Depth of Flavor: Add a splash of Worcestershire sauce or a sprinkle of nutmeg for extra warmth.
  • Make Ahead: This soup stores well in the fridge for up to 3 days. Reheat gently to preserve the creamy texture.
Advertisements