potato soup with heavy cream recipe

Written ByJenny Smyth Posted on
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The Best potato soup with heavy cream recipe

Potato soup with heavy cream is a classic comfort food that has been a staple in my family for years. I am a 40 year old mom and blog writer and I love cooking and sharing recipes.

I grew up eating this soup, and now my kids love it just as much as I do. It’s the perfect dish for a cold winter day or a cozy family dinner.

The creamy texture and rich flavor make it a crowd-pleaser every time. This soup is not only delicious but also packed with nutrients.

Potatoes are a great source of vitamin C and potassium, while the heavy cream adds a touch of indulgence. I love how this soup is simple to make and can be customized with various toppings like bacon, chives, or shredded cheese.

It’s a versatile dish that can be enjoyed as a light lunch or a hearty dinner. My family loves it so much that we often make it for gatherings and special occasions.

It’s a dish that brings everyone together, and I’m excited to share this recipe with you.

Creamy Potato Soup with Heavy Cream

4.7 from 1183 votes

This hearty and creamy potato soup is perfect for cold days. Made with tender potatoes, aromatic vegetables, and rich heavy cream, it’s a comforting dish that the whole family will love.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

4 cups potatoes, peeled and diced
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

For Garnish

Chopped chives
Shredded cheese
Crispy bacon bits

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add onion, carrots, and garlic and sauté until softened and lightly browned, about 5 minutes.
3Add diced potatoes to the pot, stirring to combine with the vegetables.
4Pour in the vegetable broth and bring to a boil.
5Reduce heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the potatoes are tender and can be easily pierced with a fork.
6Using an immersion blender, blend about half of the soup until smooth.
7This will give the soup a creamy texture while leaving some chunks of potato for texture.
8If you don’t have an immersion blender, you can carefully transfer half of the soup to a blender and puree it before returning it to the pot.
9Stir in the heavy cream, salt, and black pepper.
10Cook over low heat for an additional 5 minutes, stirring occasionally, until the soup is heated through.
11Ladle the soup into bowls and garnish with chopped chives, shredded cheese, and crispy bacon bits.
12Serve hot and enjoy!

🔧Equipment

Large pot
Wooden spoon
Immersion blender (optional)

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 60mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 6g

📝Notes

Tips: For a healthier option, you can substitute whole milk for heavy cream. This will reduce the calorie and fat content. You can also add other vegetables like celery or bell peppers for extra flavor and nutrition.

Watch Video Of How Creamy Potato Soup with Heavy Cream Works

Potato soup with heavy cream is a versatile and comforting dish that’s perfect for any occasion. Whether you’re hosting a family gathering or just looking for a cozy meal on a cold day, this soup is sure to please.

It’s easy to make and can be customized with various toppings to suit your taste. Plus, it freezes well, so you can make a big batch and have it on hand for quick and easy meals throughout the week.

My family loves it, and I’m sure yours will too.

❓ Frequently Asked Questions About Creamy Potato Soup with Heavy Cream

Can I use milk instead of heavy cream?

Yes, you can use milk instead of heavy cream to make a lighter version of the soup. However, keep in mind that the soup will not be as creamy and rich. For a healthier option, you can substitute whole milk for heavy cream.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Combine all the ingredients except the heavy cream in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the heavy cream before serving.

Can I freeze potato soup?

Yes, potato soup freezes well. Let the soup cool completely before transferring it to an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove over medium heat, stirring occasionally, until heated through.

Can I add other vegetables to the soup?

Yes, you can add other vegetables to the soup for extra flavor and nutrition. Carrots, celery, and bell peppers are all great options. Just make sure to chop them into small pieces so they cook evenly.

Can I make this soup vegetarian?

Yes, this soup is naturally vegetarian. However, if you want to add more protein, you can add cooked vegetables, such as peas or beans, to the soup. You can also top it with a sprinkle of nutritional yeast for a cheesy flavor without the dairy.

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