Go Back
Cream Of Potato Soup

Cream of Potato Soup Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups diced Yukon Gold potatoes (about 1 1/2 lbs)
  • 4 cups chicken broth
  • 1 cup heavy cream
  • Salt and freshly ground black pepper
  • Chopped fresh chives, for serving

Method
 

  1. Melt butter in a large pot over medium heat. Add onion and a pinch of salt, cook until soft, about 5 minutes, then stir in garlic and cook 1 minute.
  2. Add potatoes and broth. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes until potatoes are fork-tender.
  3. Remove from heat. Blend with an immersion blender until mostly smooth with a few small pieces remaining.
  4. Return pot to low heat. Stir in cream, warm through without boiling, then season with salt and pepper.
  5. Ladle into bowls, top with chives and black pepper, and serve hot.

Notes

If the soup thickens too much after sitting, thin it with a splash of warm broth or milk while reheating. For a chunkier soup, blend only half and leave the rest whole before stirring in the cream.