Creamy Potato Soup Chives (Printable)

A smooth, hearty blend of potatoes, cream, and fresh chives for cozy meals.

# 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 to the pot. Stir thoroughly to coat all vegetables 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. Blend soup with immersion blender until smooth and creamy, or blend in batches using 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 into bowls. Generously garnish with chopped chives and a swirl of extra cream if desired.

# Expert Advice:

01 -
  • It comes together in under an hour with ingredients you probably already have in your kitchen
  • The texture is incredibly luxurious without needing any fancy techniques or hard to find items
02 -
  • Never boil the soup after adding the cream or it will separate into an unappealing mess
  • An immersion blender saves you from transferring hot soup back and forth
03 -
  • Cut your potatoes into uniform sizes so they all cook at the same rate
  • Let the soup cool slightly before blending to avoid hot splatters

Return