Description
A creamy, hearty soup perfect for frosty winter afternoons, offering warmth and comfort in every bowl.
Ingredients
Scale
- 4–5 large russet potatoes, peeled
- 1 medium onion, diced
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- 1 cup heavy cream
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped parsley, crumbled bacon, sour cream
Instructions
- Peel and chop your potatoes, dice the onion, and chop the carrots and celery. Mince the garlic.
- Heat a large pot over medium heat and add a splash of olive oil or butter. Toss in the onion, carrots, and celery, and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds, until fragrant.
- Stir in the potatoes, then pour in the chicken broth. Bring it to a boil, then reduce to a simmer. Cover and cook until the potatoes are tender—about 15-20 minutes.
- Using an immersion blender, blend the soup until it’s completely smooth. If using a regular blender, work in batches and be careful not to overfill.
- Stir in the heavy cream and season with salt and pepper, tasting as you go. Let it simmer for 5 more minutes to warm through.
- Ladle the soup into bowls, add your favorite toppings, and serve immediately.
Notes
[‘Take your time to blend the soup until it’s silky and smooth.’, ‘Use room temperature cream to prevent curdling.’, ‘Season in layers to build flavor.’, ‘This soup tastes better the next day as the flavors meld.’, ‘For a thinner soup, add more broth. For a thicker soup, reduce the broth slightly or add extra potatoes.’]
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
Keywords: snow day soup, creamy soup, winter comfort food, potato soup, hearty soup, easy soup recipe