Cream of Potato Soup

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You can turn this into “baked potato” soup by topping it with bacon bits, shredded Cheddar cheese, sour cream, and green onions, or serve it plain with just a scattering of chives. Dress it up with smoked salmon and caviar or stir in a purée of roasted bell peppers for a hearty broth.

Difficulty: Easy

Hands-on: 15 minutesTotal: 40 minutes

Serves: 6

Ingredients

  • 3 small shallots, peeled and minced
  • 2 Tbsp. butter
  • 4 cups chicken broth
  • 5 large russet potatoes, peeled and diced
  • 1 cup whole milk
  • ½ cup heavy cream
  • ¼ tsp. salt
  • ½ tsp. ground white pepper

Directions

  • In a large saucepan over medium heat, sauté the shallots in butter until translucent, about 5 minutes. Add the chicken broth to the shallots; then add the potatoes.
  • Bring to a boil. Reduce heat to low and simmer uncovered until potatoes are cooked, about 25 minutes.
  • Purée in a blender, return to low heat, and add milk, cream, salt, and pepper; stir and remove from heat.

Recipe Information

Serves: 6

Ingredients

  • 3 small shallots, peeled and minced
  • 2 Tbsp. butter
  • 4 cups chicken broth
  • 5 large russet potatoes, peeled and diced
  • 1 cup whole milk
  • ½ cup heavy cream
  • ¼ tsp. salt
  • ½ tsp. ground white pepper

Directions

  • In a large saucepan over medium heat, sauté the shallots in butter until translucent, about 5 minutes. Add the chicken broth to the shallots; then add the potatoes.
  • Bring to a boil. Reduce heat to low and simmer uncovered until potatoes are cooked, about 25 minutes.
  • Purée in a blender, return to low heat, and add milk, cream, salt, and pepper; stir and remove from heat.

Nutrition Information

Nutrition Information
Amount per serving
Calories230
Total Fat13g
Saturated Fat8g
Cholesterol35mg
Sodium770mg
Total Carbohydrate26g
Dietary Fiber2g
Sugars4g
Protein5g