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Creamy Potato Soup

A comforting bowl of creamy potato soup to warm your heart and soul on brisk days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium Russet Potatoes Ideal for their starchiness.
  • 1 medium Onion Can substitute with shallots for a milder flavor.
  • 2 stalks Celery Leeks can be used for a stronger flavor.
  • 1 medium Carrot Optional; adds sweetness.
  • 2 cups Milk Can substitute with cream or plant-based milk.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1/4 teaspoon Freshly Ground Black Pepper White pepper can be used for a refined flavor.
  • 1/4 cup Fresh Parsley Optional; for garnish.

Method
 

Preparation
  1. In a large 4-quart Dutch oven or soup pot, combine the diced potatoes, onion, celery, and carrot.
  2. Pour in enough water to sit about half an inch below the top of the vegetables.
  3. Place the pot on the stove and turn the heat to high.
Cooking
  1. Once it reaches a boil, reduce the heat to low and cover. Let it simmer for about 20 minutes, or until all vegetables are tender.
  2. Carefully mash most of the soup with a potato masher; leave some chunks for texture.
  3. Stir in the milk and freshly chopped parsley. Add 1 teaspoon of salt and ¼ teaspoon of pepper.
  4. Taste and adjust seasoning as desired, typically by adding another teaspoon of salt.
  5. Serve hot, knowing the soup will thicken as it cools.

Notes

Serve with a sprinkle of freshly grated cheese on top and warm homemade garlic bread for a comforting meal. Store leftovers in an airtight container in the fridge for up to 4-5 days.