Description
This Best Cream of Potato Soup is a thick, creamy, and comforting classic. Made with simple ingredients like potatoes, carrots, celery, and flavorful seasonings, it’s a satisfying soup perfect for a chilly day.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ cup chopped celery
- ¼ cup chopped carrots
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley, plus more for garnish (optional)
- 4 tablespoons all-purpose flour
- 1 ½ cups low-sodium chicken broth
- 1 ½ cups whole milk
- 3 large potatoes (such as russet or Yukon Gold), peeled and diced (about 1/2-inch cubes)
- 2 teaspoons Worcestershire sauce
- 1 ½ teaspoon dry mustard powder
- 1 pinch ground allspice (see notes regarding celery seed)
- ½ teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ teaspoon cayenne pepper (optional)
- Shredded cheddar cheese, for garnish (optional)
Instructions
- Sauté Vegetables: Melt the butter in a large soup pot or Dutch oven over medium heat. Add the chopped onion, celery, carrots, minced garlic, and 2 tablespoons of chopped fresh parsley. Sauté, stirring occasionally, until the vegetables are soft but not browned, about 5-7 minutes.
- Make Roux: Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 2 minutes. This creates a roux and cooks out the raw flour taste.
- Add Broth: Slowly pour in the chicken broth, whisking constantly to prevent lumps and ensure the roux incorporates smoothly into the liquid.
- Add Milk, Potatoes & Seasonings: Add the milk, diced potatoes, Worcestershire sauce, mustard powder, allspice, dried thyme, salt, pepper, and cayenne pepper (if using). Stir well to combine.
- Simmer: Bring the soup to a gentle simmer over medium heat. Reduce the heat to low, cover partially, and cook until the potatoes are very tender, frequently stirring to prevent sticking, approximately 25 minutes.
- Thicken (Mash Potatoes): During the last few minutes of cooking, use the back of a sturdy spoon to gently mash some of the potatoes against the side of the pot. Stir this back into the soup. This helps to naturally thicken the soup to a creamy consistency. For a smoother soup, you can use an immersion blender to partially blend it.
- Adjust Consistency & Seasoning: If the soup is thicker than you like, add more broth or milk, a little at a time. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the warm soup into bowls. Garnish with shredded cheddar cheese and additional chopped fresh parsley, if desired.
Notes
- Potatoes: Russet or Yukon Gold potatoes work best for a creamy soup due to their starch content.
- Broth: Low-sodium chicken broth is recommended. Vegetable broth can be substituted for a vegetarian version.
- Milk: Whole milk provides the creamiest result, but 2% milk can be used.
- Allspice vs. Celery Seed: The ingredient list calls for allspice, while the original instructions mentioned celery seed. Allspice adds a warm, slightly sweet note. Celery seed would provide a more savory, celery-forward flavor. Use whichever you prefer or have on hand.
- Thickening: Mashing some potatoes directly in the pot is an easy way to thicken the soup. For an even thicker soup, increase the flour slightly or blend more of the soup.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to thin it out.