Creamy Potato Soup
Warm up with a bowl of hearty, **Creamy Potato Soup**, a classic comfort food that's rich, velvety, and packed with flavor. This soul-soothing recipe combines **Russet potatoes**, sweet onions, and aromatic garlic with subtle notes of **thyme and bay leaf** for a deeply savory base. Butter-sautéed celery and carrots add texture and natural sweetness, while a splash of **heavy cream** lends the soup its signature creaminess. Easily customizable to your preferred consistency—whether silky smooth or delightfully chunky—this one-pot wonder is ready in just an hour and perfect for weeknight dinners or cozy gatherings. Serve with a sprinkle of fresh parsley for a vibrant finish, and enjoy a wholesome meal that will keep everyone coming back for seconds! Perfect for fans of **homemade potato soup recipes**, this dish is a must-try for fall and winter.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 large Onion
- 2 Celery stalks
- 1 large Carrot
- 3 Garlic cloves
- 3 tablespoons Butter
- 6 cups Chicken broth
- 1 cup Heavy cream
- 1 Bay leaf
- 1 teaspoon Thyme
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
Instructions
Peel and dice the potatoes into 1-inch cubes. Set aside.
Finely chop the onion, celery, and carrot. Mince the garlic cloves.
In a large pot, melt the butter over medium heat.
Add the onion, celery, and carrot to the pot and sauté for about 5-7 minutes, until the vegetables are softened.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes to the pot and pour in the chicken broth. Stir to combine.
Add the bay leaf, thyme, salt, and black pepper. Increase the heat and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Remove the bay leaf from the pot.
Using an immersion blender, blend the soup to your desired consistency. For a chunkier soup, only partially blend the mixture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and let the soup heat through over low heat for an additional 5 minutes.
Taste and adjust seasoning if necessary.
Garnish with chopped fresh parsley before serving. Enjoy your comforting bowl of creamy potato soup!
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1122 mg | 49% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 941 mg | 20% | |
*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.
