Creamy Potato Soup Chives (Printable)

Velvety potato soup enriched with cream and fresh chives to warm up chilly evenings.

# What You'll Need:

→ Vegetables

01 - 2.2 lbs potatoes, peeled and diced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 stalk celery, finely chopped

→ Liquids

05 - 3 cups vegetable broth
06 - 1 cup heavy cream

→ Seasonings

07 - 2 tbsp unsalted butter
08 - 1 bay leaf
09 - 1/2 tsp freshly ground black pepper
10 - 1 tsp salt

→ Garnish

11 - 3 tbsp fresh chives, finely chopped

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add onions, celery, and garlic. Sauté for 4-5 minutes until softened but not browned.
02 - Add diced potatoes and bay leaf to the pot. Stir to coat vegetables evenly in butter.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes until potatoes are very tender.
04 - Remove bay leaf. Using an immersion blender, blend soup until smooth and creamy. Alternatively, blend in batches using a countertop blender and return to pot.
05 - Stir in heavy cream and heat gently until warmed through. Do not boil. Season with salt and pepper to taste.
06 - Ladle soup into bowls. Garnish generously with chopped chives and a swirl of extra cream if desired.

# Expert Hacks:

01 -
  • It transforms basic pantry ingredients into something that feels like a warm hug on the coldest days
  • The velvety texture comes from patient simmering, not complicated techniques anyone can master this
  • Leftovers taste even better the next day, making it perfect for batch cooking on Sunday afternoons
02 -
  • Never let the soup boil after adding the cream or it will separate and look curdled, gentle warming is all you need
  • If the soup feels too thick after blending, add more broth a splash at a time until you reach your preferred consistency
  • An immersion blender creates less mess and gives you more control over the final texture than a countertop blender
03 -
  • Peel the potatoes completely, any bits of skin will create unpleasant texture in an otherwise smooth soup
  • Let the soup cool slightly before blending if you're using a countertop blender, hot liquid expands violently

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