Creamed Potato Soup

Nutriscore Rating: 64/100

Cozy up with a bowl of Creamed Potato Soup, a comforting and velvety classic perfect for chilly evenings or as a satisfying starter. This recipe combines tender russet potatoes, aromatic sautéed onions, celery, and garlic, all simmered in a rich blend of chicken or vegetable broth, whole milk, and heavy cream. The pureed soup boasts a silky-smooth texture, enhanced with a touch of fresh thyme and garnished with bright chives or green onions for a pop of flavor and color. Ready in just 45 minutes, this hearty potato soup is an easy, one-pot dish that’s as indulgent as it is simple to prepare. Whether served with crusty bread or as a standalone dish, it’s the ultimate comfort food to warm your soul.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 2 cloves garlic cloves, minced
• 4 medium russet potatoes, peeled and cubed
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 teaspoon fresh thyme leaves (optional)
• 2 tablespoons chopped fresh chives or green onions (for garnish, optional)

📝 Instructions

10 steps

1. Melt the unsalted butter in a large pot or Dutch oven over medium heat.

2. Add the diced yellow onion and celery to the pot and sauté for 5-7 minutes until softened and translucent.

3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4. Add the peeled and cubed russet potatoes to the pot, followed by the chicken or vegetable broth.

5. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.

6. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.

7. Stir in the whole milk, heavy cream, salt, and black pepper. Add the fresh thyme leaves if using.

8. Cook the soup for an additional 5 minutes over low heat, stirring occasionally, to ensure all ingredients are well combined and heated through.

9. Taste and adjust seasoning as needed.

10. Ladle the soup into bowls and garnish with chopped fresh chives or green onions, if desired. Serve warm.

Nutrition Facts

1 serving (472.6g)

Calories		363
% Daily Value*
Total Fat		22.2 g	28%
	Saturated Fat	13.2 g	66%
	Polyunsaturated Fat	0.0 g
Cholesterol		67 mg	22%
Sodium		967 mg	42%
Total Carbohydrate		32.6 g	12%
	Dietary Fiber	2.8 g	10%
	Total Sugars	7.1 g
Protein		7.6 g	15%
Vitamin D		1.1 mcg	6%
Calcium		129 mg	10%
Iron		0.9 mg	5%
Potassium		819 mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1201 cal (55.5%%)

Protein: 176 cal (8.1%%)

Carbs: 785 cal (36.3%%)