The Best Creamy Potato Soup
This soul-soothing creamy potato soup is the ultimate comfort dish for chilly evenings. By using buttery Yukon Gold potatoes and a classic mirepoix base, this recipe achieves a luxurious, velvet-like texture without unnecessary additives. It is a timeless, restaurant-quality meal that is both wholesome and easy to prepare, making it perfect for busy weeknights when you need a warm, hearty, and satisfying culinary hug.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/2 pounds Yukon Gold potatoes, peeled and cubed
1 tablespoon olive oil
1 medium yellow onion, diced
2 carrots, finely diced
2 celery stalks, diced
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups vegetable or chicken stock (halal)
1 cup heavy cream or half-and-half
Salt and black pepper to taste
Fresh chives for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion, carrots, and celery, sautéing until softened.
Stir in the butter and melt completely.
Sprinkle the flour over the vegetables and stir to create a roux; cook for 1-2 minutes.
Gradually whisk in the stock, ensuring no lumps form.
Add the cubed potatoes and bring the mixture to a boil.
Reduce heat and simmer for 20 minutes or until potatoes are fork-tender.
Stir in the cream and season with salt and pepper.
Use a potato masher or immersion blender to reach your desired consistency.
Serve hot, garnished with fresh chives.
Notes
For a smoother soup, use an immersion blender to puree the entire pot. If you prefer a rustic bite, mash only half the potatoes. Keep leftovers in an airtight container for up to 3 days; the flavor often improves the next day.
Find it online: https://cookingwithramsay.com/the-best-creamy-potato-soup/