Creamy Potato Soup Chives

The first snowfall had just started when my roommate Sarah burst through the door with a bag of potatoes from the farmers market, her cheeks pink from the cold. We ended up making this soup together while watching fat flakes collect on the windowsill, and somehow the simple act of stirring cream into potato broth felt like the coziest thing in the world.

Last winter, I made a double batch for my sister who was recovering from surgery, and she texted me three days later asking if I could leave the recipe on her voicemail because she wanted it again immediately.

Ingredients

• 1 kg potatoes, peeled and diced: I have found that Yukon Gold or russet potatoes give the creamiest results, but honestly whatever you have on hand will work beautifully
• 1 medium onion, finely chopped: Yellow onions add a subtle sweetness that balances the rich cream perfectly
• 2 cloves garlic, minced: Fresh garlic makes such a difference here, please do not use the jarred stuff
• 1 stalk celery, finely chopped: This adds a lovely background note that people cannot quite put their finger on
• 750 ml vegetable broth: A good quality broth matters since it is the base of everything, low sodium lets you control the seasoning
• 250 ml heavy cream: This is what makes it velvety, though I have used half and half in a pinch
• 2 tbsp unsalted butter: Start your soup with butter and thank me later
• 1 bay leaf: Such a small thing but it adds that professional kitchen depth of flavor
• 1/2 tsp freshly ground black pepper: Freshly cracked pepper is non negotiable here
• 1 tsp salt or to taste: Depending on your broth, you might need more or less
• 3 tbsp fresh chives, finely chopped: The bright oniony flavor cuts through all that richness

Instructions

Melt the butter and soften your aromatics:

In a large pot over medium heat, let that butter melt until it foams slightly, then add your onions, celery, and garlic. Cook them for about 5 minutes until they are soft and fragrant, stirring occasionally so they do not catch.

Add the potatoes and bay leaf:

Toss in your diced potatoes and that bay leaf, stir everything around so the potatoes get coated in butter, and let them hang out for just a minute or two.

Simmer everything together:

Pour in your vegetable broth and bring it all up to a boil, then immediately turn the heat down to low. Let it simmer gently for about 20 minutes until you can easily mash a potato against the side of the pot with a spoon.

Blend until silky smooth:

Fish out that bay leaf and grab your immersion blender, or work in batches with a regular blender, and puree everything until no lumps remain.

Stir in the cream and season:

Pour in the cream and let it warm through gently over low heat, and please do not let it boil or the cream might separate. Taste and add salt and pepper until it sings.

Serve with love:

Ladle into warm bowls and scatter those fresh chives over the top like confetti, maybe even drizzle a little extra cream if you are feeling fancy.

Save

This soup became my go to for snow days, and there is something magical about watching steam rise off the bowl while the world outside turns white.

Making It Your Own

I have played around with adding a pinch of nutmeg or smoked paprika, and both take the flavor in completely different but equally delicious directions. Sometimes a little grated sharp cheese stirred in at the end makes everything better.

What To Serve Alongside

A crusty baguette for dunking is absolutely essential, and a simple green salad with a bright vinaigrette helps cut through the richness. My friend swears by serving it with a crisp white wine.

Storage And Make Ahead Tips

This soup actually tastes better the next day, so do not hesitate to make it ahead and let the flavors deepen in the refrigerator. It keeps beautifully for up to four days, though it rarely lasts that long in my house.

• Reheat gently over low heat, adding a splash of cream or broth if it has thickened too much
• Freeze without the cream for up to three months, then stir in fresh cream when reheating
• Never reheat boiling hot or the texture will turn grainy

Save

There is something deeply comforting about a bowl of creamy potato soup, the kind of comfort that stays with you long after the last spoonful.

Recipe FAQs

→ What makes this soup creamy?

The creaminess comes from adding heavy cream after blending the tender potatoes and vegetables, creating a smooth, velvety texture.

→ Can I use a blender instead of an immersion blender?

Yes, a countertop blender can be used in batches to blend the soup until smooth before returning it to the pot.

→ How can I make this dish vegan?

Replace butter with olive oil and substitute heavy cream with coconut cream or other unsweetened plant-based creams.

→ What herbs complement this soup?

Fresh chives are used for garnish and flavor, but adding a pinch of nutmeg or smoked paprika can enhance depth.

→ What should be served with this dish?

Crusty bread pairs well for a hearty meal, and a crisp white wine like Sauvignon Blanc complements the flavors.