Ingredients
- 6 medium Russet potatoes, cut into bite-size pieces
- 1 onion, diced
- 3 carrots, peeled and sliced
- 3 stalks celery, diced
- 2 tablespoons butter or olive oil (for sautéing)
- 8 cups vegetable broth or chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon minced parsley
- Salt and pepper, to taste
Optional mix-ins:
- 1 teaspoon smoked paprika
- 1 cup corn (frozen or canned, drained)
- Crispy bacon bits for topping
Using Russets gives you that classic fluffy texture found in many old-fashioned potato soups, and the combination of broth plus dairy mirrors other beloved creamy potato recipes.
Step-by-step instructions
1. Sauté the vegetables
You start by building a flavorful base.
- In a large pot or Dutch oven, heat the butter or olive oil over medium heat.
- Add the diced onion, carrots, and celery.
- Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent and fragrant.
If you want extra depth, you can let the onions pick up a little golden color before moving on.
2. Add potatoes and broth
- Stir in the bite-size potato pieces.
- Pour in the vegetable or chicken broth, making sure the potatoes and veggies are fully submerged.
- Bring the pot up to a boil, then reduce the heat to a gentle simmer.
- Let the soup simmer for 15–20 minutes, or until the potatoes are fork-tender.
If you’re adding smoked paprika or corn, stir them in with the potatoes so they have time to infuse the broth.
3. Make it creamy
Once your potatoes are soft, you turn it into a creamy soup.
- Stir in the milk and heavy cream.
- Let the soup simmer gently for another 5 minutes; do not boil vigorously after adding dairy.
- For a thicker, creamier texture, mash some of the potatoes against the side of the pot with a spoon, or give the soup a few quick pulses with an immersion blender while leaving plenty of chunks for texture.
This quick blending trick is widely used in creamy potato soups to thicken without needing flour.
4. Season and finish
- Stir in the minced parsley.
- Taste and add salt and pepper until the flavors pop; potatoes can handle more seasoning than you might expect.
At this point you can adjust the consistency: add a splash of broth or milk if it feels too thick, or let it simmer a few more minutes uncovered if you’d like it heartier.
5. Serve with toppings
Ladle the soup into warm bowls and let everyone customize their topping. Great options include:
- Shredded cheese
- Chives or extra parsley
- Crispy bacon bits
- Extra cracked black pepper
This approach mirrors many “best potato soup” recipes that lean on toppings to add color and extra flavor at the table.