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Creamy Potato Soup

Creamy potato soup simmers russet potatoes in chicken broth, then gets its silky texture from milk and heavy cream. Mashing about one-third of the potatoes keeps the soup thick while leaving plenty of tender chunks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp butter
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups chicken broth
  • 3 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cups whole milk
  • 0.5 cup heavy cream

Equipment

  • 1 6-quart pot

Method
 

  1. Melt the butter in a 6-quart pot over medium heat.
  2. Add the onion and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the chicken broth.
  6. Add the potatoes, salt, and pepper.
  7. Bring the soup to a boil.
  8. Simmer uncovered over medium-low heat for 15 to 20 minutes, until the potatoes are very tender.
  9. Remove the pot from the heat.
  10. Mash about one-third of the potatoes with a potato masher to thicken the soup while leaving some chunks.
  11. Stir in the milk and heavy cream.
  12. Heat over low for 3 to 5 minutes, stirring occasionally, until hot; do not let the soup boil.

Notes

For a thicker soup, mash about one-third of the potatoes as directed and leave the rest in chunks. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the creamy texture may change after thawing. For a vegetarian version, swap the chicken broth for vegetable broth.