Creamy Potato Soup Recipe
Creamy potato soup cooked with potatoes, onions, carrots, and celery, then blended until smooth and served with chives and sour cream.
Servings: 4 servings
Ingredients
- 2 tablespoons butter
- 1 large onion chopped
- 3 carrot and chopped
- 3 celery sticks chopped
- 2 garlic cloves sliced
- 1 ½ teaspoons dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ pounds yukon potatoes peeled and cubed into ½-inch cubes
- 4 cups vegetable broth
- 1 cup whole milk
- Sour cream for serving
- Chives for serving
Instructions
- Melt the butter in a large pot over medium-high heat. Add the onions, carrots, celery, garlic, thyme, salt, and pepper. Cook the vegetables, until softened, 5-7 minutes.
- Add the potatoes and the broth, and bring to a boil for about 5 minutes, then lower the heat to a simmer, cover the pot and continue cooking until the potatoes are fork tender, 25-30 minutes.
- Remove the pot from the heat, and stir in the milk.
- Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until all the soup is smooth.
- Serve the soup with sour cream and chives, if desired.
Notes
My Top Tip: Add the milk after you take the pot off the heat. This helps keep it from curdling and gives you a smoother sauce.
Storage: Kept in an airtight container in the fridge, the soup will keep for up to 4 days! I prefer to warm soup in a saucepan on the stovetop because it heats more evenly this way, but you could also do so in the microwave for a few minutes (adding 30-second increments as needed).
Freezing: Cool soup completely, then freeze in airtight containers, leaving space for expansion.For best texture, add milk after reheating, not before freezing. It will keep for up to 3 months. Thaw in the fridge overnight, then bring to a boil before serving.
Nutrition
Serving: 1.5cups | Calories: 268kcal | Carbohydrates: 44g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 1636mg | Potassium: 1031mg | Fiber: 6g | Sugar: 10g | Vitamin A: 8451IU | Vitamin C: 40mg | Calcium: 133mg | Iron: 2mg
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