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Potato Soup

This potato soup simmers russet potatoes in a creamy broth until tender, then gets its thick texture from mashing some of the potatoes right in the pot. The remaining pieces keep every bowl hearty and chunky.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 celery ribs diced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 3 lb russet potatoes peeled and cut into 1/2-inch pieces
  • 2 cups whole milk
  • 0.5 cup heavy cream

Equipment

  • 1 6-quart pot or Dutch oven

Method
 

  1. Melt the butter in a 6-quart pot or Dutch oven over medium heat.
  2. Add the onion, celery, salt, and pepper, and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the chicken broth until smooth, then add the potatoes and bring to a gentle simmer.
  6. Cover partially and simmer for 15 to 20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
  7. Stir in the milk and heavy cream and heat gently for 3 to 5 minutes without boiling.
  8. Mash some of the potatoes against the side of the pot to thicken the soup, leaving the rest chunky.

Notes

For the smoothest creamy texture, keep the soup at a gentle heat after adding the milk and cream and do not let it boil. Refrigerate leftovers for up to 3–4 days; freezing is not recommended because the dairy can separate and the potatoes may become grainy. Use vegetable broth instead of chicken broth for a vegetarian version.