Creamy Potato Soup Chives (Print View)
A velvety potato blend enhanced with fresh chives and gentle creaminess, perfect for a cozy meal.
# What You'll Need:
→ Vegetables
01 - 1.75 lbs potatoes, peeled and diced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 stalks celery, diced
05 - 1 medium carrot, diced
→ Liquids
06 - 4 cups vegetable broth (gluten-free if required)
07 - 1 cup whole milk
08 - 1/3 cup heavy cream
→ Seasonings
09 - 2 tbsp unsalted butter
10 - 1 tsp salt, or to taste
11 - 1/2 tsp freshly ground black pepper
12 - 1/4 tsp ground nutmeg (optional)
→ Garnish
13 - 4 tbsp fresh chives, finely chopped
14 - Extra cream for drizzling (optional)
# How to Make:
01 - In a large pot, melt the butter over medium heat. Add the onion, garlic, celery, and carrot. Sauté for 5 minutes until softened but not browned.
02 - Add the diced potatoes and stir for 2 minutes to coat with butter and aromatics.
03 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender when pierced with a fork.
04 - Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully blend in batches in a countertop blender, venting steam safely.
05 - Stir in the milk and cream. Gently heat for 5 minutes, but do not boil. Season with salt, pepper, and nutmeg to taste.
06 - Ladle into bowls. Garnish with fresh chives and a drizzle of cream, if desired.
# Expert Suggestions:
01 -
- The texture impossibly smooth without any fancy techniques
- Ready in under an hour but tastes like it simmered all afternoon
02 -
- Never boil after adding dairy or the texture will separate into something distinctly unappealing
- Let the soup cool slightly before blending to avoid any explosive situations
03 -
- Sweat the vegetables slowly rather than rushing this step
- Taste and season after blending since potatoes can mask salt