Comforting creamy potato soup (Print)

A warm blend of tender potatoes, savory vegetables, and herbs, perfect for chilly days.

# What You Need:

→ Vegetables

01 - 4.9 cups peeled and diced potatoes
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup diced carrots
05 - 2 stalks celery, diced

→ Liquids

06 - 4 cups gluten-free vegetable broth
07 - 1 cup whole milk or plant-based milk

→ Dairy (optional)

08 - 1/4 cup heavy cream or plant-based cream
09 - 2 tablespoons unsalted butter

→ Seasonings & Herbs

10 - 1 bay leaf
11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon black pepper
13 - 2 tablespoons chopped fresh parsley, plus extra for garnish
14 - Pinch of nutmeg (optional)

# How to Make:

01 - Melt butter in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in diced potatoes and cook an additional 2 minutes, allowing them to slightly brown.
03 - Pour in vegetable broth and add bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
04 - Remove bay leaf. Purée soup using an immersion blender until achieving desired texture, smooth or slightly chunky.
05 - Stir in milk and cream. Season with salt, black pepper, and nutmeg if desired. Warm gently without boiling.
06 - Remove from heat, fold in chopped parsley, and adjust seasoning. Serve hot, garnished with extra parsley and freshly ground black pepper.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like it simmered all day.
  • The soup is naturally creamy without being heavy, which means you can actually enjoy a second bowl without regret.
  • It's endlessly forgiving—smooth or chunky, vegan or traditional, it's always comforting.
02 -
  • Don't let the soup boil after you add the milk—it'll break and look grainy, which isn't a disaster but defeats the whole creamy appeal.
  • If it seems too thick, thin it with more broth, not milk; milk can make it split if you're not careful.
03 -
  • Toast the broth briefly with the bay leaf before adding potatoes to deepen the baseline flavor.
  • Use an immersion blender instead of a regular blender—it keeps the soup warmer and gives you better control over texture.

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