Creamy Potato Soup Chives (Printable)

Velvety blend of potatoes, cream, and fresh chives creating a smooth and flavorful soup.

# What You'll Need:

→ Vegetables

01 - 2.2 pounds Yukon Gold or Russet potatoes, peeled and diced
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 stalk celery, diced
05 - 1 medium carrot, diced
06 - 3 tablespoons chopped fresh chives, plus extra for garnish

→ Liquids

07 - 4 cups vegetable broth
08 - 1 cup heavy cream
09 - 2 tablespoons unsalted butter

→ Seasonings

10 - 1 teaspoon salt, or to taste
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/4 teaspoon ground nutmeg

# Directions:

01 - Melt butter in a large pot over medium heat. Add onion, celery, and carrot. Sauté for 5 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add diced potatoes to the pot and pour in vegetable broth. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until potatoes are very tender and easily pierced with a fork.
04 - Remove pot from heat. Using an immersion blender, puree soup until completely smooth and creamy. Alternatively, transfer soup in batches to a countertop blender and blend until smooth, then return to pot.
05 - Stir in heavy cream and chopped chives. Season with salt, pepper, and nutmeg. Warm through over low heat for 2-3 minutes, stirring occasionally. Do not allow soup to boil after adding cream.
06 - Ladle hot soup into serving bowls. Garnish generously with additional fresh chopped chives before serving.

# Cooking Tips:

01 -
  • It transforms the most humble ingredients into something restaurant-worthy with almost zero effort
  • The velvety texture feels luxurious without requiring any fancy techniques or hard to find items
  • It reheats beautifully making it the perfect comfort food to have waiting in your fridge
02 -
  • Never let the soup come to a rolling boil after adding the cream or it may separate and become grainy
  • Potatoes vary in starchiness, so the thickness might differ slightly each time you make it
  • If the soup seems too thick, add more broth one quarter cup at a time until it reaches your preferred consistency
03 -
  • Cut your potatoes into evenly sized pieces so they all cook at the same rate and some don't turn to mush before others are tender
  • Use a ladle to transfer hot soup to a blender, filling it only halfway to prevent messy splatters from the steam pressure

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