Creamy Potato Soup Chives (Printer-friendly)
Velvety potato soup enriched with cream and fresh chives, ideal for a comforting meal.
# 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 - 0.5 tsp freshly ground black pepper
10 - 1 tsp salt (or to taste)
→ Garnish
11 - 3 tbsp fresh chives, finely chopped
12 - Extra cream for drizzling (optional)
# 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. Stir to coat vegetables evenly in butter.
03 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are very tender.
04 - Remove bay leaf. Blend soup until smooth and creamy using an immersion blender, or blend in batches using a countertop blender and return to pot.
05 - Stir in heavy cream. Heat gently until warmed through—do not boil. Season with salt and pepper to taste.
06 - Ladle into bowls. Garnish generously with chopped chives and a swirl of extra cream if desired.
# Expert Tips:
01 -
- The texture transforms from simple ingredients into something restaurant worthy with almost no effort
- It reheats beautifully for lunch the next day often tasting even better
02 -
- Never let the soup boil after adding the cream or it will separate into an unappealing mess
- An immersion blender saves you from transferring hot liquids and creates less cleanup
03 -
- Cut all your potatoes to the same size so they cook evenly preventing any raw chunks
- Let the soup rest for 5 minutes off heat before serving to allow flavors to meld