Soups & Stews

Creamy Potato Soup

Name: Creamy Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tablespoons butter; 1 medium onion, diced; 2 celery stalks, diced; 2 pounds russet potatoes, peeled and diced; 4 cups low-sodium vegetable broth; 1 cup milk; 1/2 teaspoon fine salt; 1/4 teaspoon black pepper; 2 tablespoons chopped chives

Tender potato pieces in a lightly creamy broth, with onion and celery for a savory base.

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By OfficialRecipe.com

Prep15 min

Cook30 min

Rest / chill0 min

Total45 min

Yield6 servings

Gather your ingredients

Ingredients

Check off items as you go. US customary measures.

2 tablespoons butter
1 medium onion, diced
2 celery stalks, diced
2 pounds russet potatoes, peeled and diced
4 cups low-sodium vegetable broth
1 cup milk
1/2 teaspoon fine salt
1/4 teaspoon black pepper
2 tablespoons chopped chives

One step at a time

Let’s make it

Melt butter in a large pot over medium heat. Cook onion and celery 6–8 minutes until softened.
Add potatoes and broth. Bring to a boil, then reduce to a simmer for 15–20 minutes until potatoes mash easily.
Mash about one-third of the potatoes against the side of the pot to thicken the soup.
Stir in milk, salt, and pepper. Warm gently for 3–4 minutes without boiling hard. Serve with chives.

A little kitchen know-how

Cut potatoes into 3/4-inch pieces for even cooking. Mash more for a thicker soup.

Storage & leftovers

Refrigerate in shallow containers within 2 hours for up to 3 days; reheat to 165°F.

Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.

Ingredients

Let’s make it

A little kitchen know-how

Storage & leftovers

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