Potato soup is one of those dishes that just feels like home-comforting, warm, and satisfying. Whether you’re battling the chill of a cold winter evening or simply in the mood for something creamy and hearty, a good potato soup can be the perfect solution. But today, we’re diving into an Old-Fashioned Potato Soup made with heavy cream, which adds an indulgent richness that will elevate the flavors to a whole new level.
This recipe is simple, straightforward, and oh-so-tasty. The beauty of this soup lies in its nostalgic, timeless flavor, which takes you back to the good old days when meals were made with love and care, and every spoonful was a comforting reminder of home.
Old Fashioned Potato Soup With Heavy Cream Recipe
Now, let’s break down the steps to creating this creamy, rich potato soup that’s as much about the experience as it is about the taste. Prepare to be amazed at how easy it is to whip up a bowl of this classic, comforting soup.
Ingredients Needed
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6 medium potatoes (about 2 pounds)
- Preferably a waxy variety like Yukon Gold for creamy texture.
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1 medium onion, finely chopped
- Yellow onion works best here for a sweet, mild flavor.
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3 cloves garlic, minced
- Adds depth to the soup’s base.
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4 cups chicken broth (or vegetable broth for a vegetarian version)
- Gives the soup that savory, rich flavor.
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2 Cups Heavy Cream
- The secret ingredient to make it ultra creamy and decadent.
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1 Cup Whole Milk
- Balances out the richness of the heavy cream while maintaining that smooth, velvety texture.
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4 Tablespoons Unsalted Butter
- For that comforting buttery flavor and to sauté the onions and garlic.
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Salt and pepper, to taste
- Essential to bring out all the flavors in the soup.
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Fresh herbs (optional): chives, thyme, or parsley
- Fresh herbs make a fantastic garnish and add brightness to the dish.
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Cheddar cheese (optional)
- Shredded cheese to sprinkle on top if you want an extra layer of indulgence.
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Bacon bits (optional)
- For that crispy, salty crunch, if you feel like taking it to the next level.
Cooking Instructions
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Prepare The Potatoes
- Peel the potatoes and cut them into roughly 1-inch cubes. The uniform size helps them cook evenly.
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Sauté The Aromatics
- In a large soup pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until it’s soft and translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic.
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Cook The Potatoes
- Add the chopped potatoes to the pot and stir them with the onions and garlic for a minute.
- Pour in the chicken broth, bringing everything to a gentle boil. Lower the heat and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
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Blend the Soup (Optional):
- For a smoother texture, use an immersion blender to partially blend the soup. You can leave some chunks of potato for texture or blend it all for a creamy finish. If you don’t have an immersion blender, you can carefully transfer some of the soup to a regular blender.
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Add Dairy
- Stir in the heavy cream and milk, then return the soup to a gentle simmer (don’t boil it once the cream is added to avoid curdling).
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Season To Taste
- Season the soup with salt and pepper to taste. You can also add a pinch of fresh thyme or chives if you’re feeling fancy.
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Serve
- Ladle the soup into bowls and garnish with fresh herbs, shredded cheddar cheese, and crispy bacon bits (if desired). Serve hot with a side of crusty bread for dipping!
Ingredient Insights
- Potatoes: Potatoes are the star of the show here. Yukon Gold potatoes, in particular, are fantastic because they have a naturally buttery, smooth texture when cooked. They also hold up well in soups and stews without disintegrating. They lend the soup a velvety body that no other vegetable could quite match.
- Heavy Cream: The rich, thick texture of heavy cream makes this soup luxurious. Unlike milk or half-and-half, heavy cream provides that extra level of creaminess that coats your mouth in a satisfying, smooth way. It’s also what gives this recipe that traditional “old-fashioned” feel.
- Chicken Broth: Using a high-quality chicken broth as the base gives the soup a deep, savory flavor. If you’re looking to keep things vegetarian, vegetable broth works just as well.
- Butter: Butter is the foundation of many classic soups. It helps to sauté the onions and garlic, releasing their aromatic oils and making the soup base rich and flavorful.
- Milk: Milk is added to balance out the heaviness of the cream and create a silky, smooth consistency. Whole milk is best here, as it complements the creamy texture without overwhelming the dish.
Expert Tips
- For a creamier texture: Blend part of the soup but leave some chunks of potato for that hearty, rustic feel. An immersion blender is great for this, but a regular blender works fine too-just be sure to cool the soup a bit before blending to avoid splashing.
- Use room temperature dairy: Before adding the cream and milk to the hot soup, let them come to room temperature. This prevents curdling when they hit the hot liquid.
- Adjust seasoning gradually: Start with a little salt and pepper and taste as you go. Potatoes absorb salt, so it may take more than you expect.
- Make ahead: This soup actually gets better the next day as the flavors meld together. Store leftovers in the fridge for up to 3 days or freeze them for later.
- Garnishes are key: Don’t skip the toppings! A sprinkle of crispy bacon bits, a handful of fresh herbs, and some sharp cheddar cheese take this soup from good to incredible.
Recipe Variations
- Vegan Version: Swap the heavy cream and milk for coconut milk or any dairy-free cream, and use vegetable broth instead of chicken broth. Add in some sautéed mushrooms for a meaty, umami punch.
- Cheesy Potato Soup: Add shredded cheddar cheese directly into the soup to make it extra cheesy. You could even throw in some cream cheese for a tangy, velvety texture.
- Spicy Potato Soup: Stir in a little cayenne pepper or smoked paprika to give the soup a spicy kick. You could also add some diced jalapeños if you’re a fan of heat.
- Loaded Potato Soup: Turn this into a loaded potato soup by adding cooked bacon, sour cream, chives, and a generous handful of shredded cheddar cheese to the finished soup. You’ll get all the flavors of a loaded baked potato in one cozy bowl.
Final Words
Whether you’re making it for a cozy dinner with your family or prepping for a chilly weeknight meal, this old-fashioned potato soup with heavy cream is sure to impress. It’s simple, filling, and packed with flavor that will leave everyone wanting more. The creamy, hearty texture is exactly what you need to feel warm and content.
Feel free to experiment with the ingredients and toppings, but even in its most basic form, this soup is an absolute classic that’s hard to beat. Perfect for meal prep, a family dinner, or any occasion where comfort food is on the menu.
FAQs
What Ingredients Do I Need For An Old Fashioned Potato Soup With Heavy Cream Recipe?
To make old fashioned potato soup with heavy cream, you’ll need potatoes, heavy cream, butter, onions, garlic, chicken broth (or vegetable broth), salt, pepper, flour (for thickening), and optional garnishes like bacon, green onions, or shredded cheese.
Can I Use Milk Instead Of Heavy Cream For This Recipe?
You can substitute milk for heavy cream, but the soup will be less rich and creamy. Heavy cream adds a smooth, velvety texture, while milk gives a lighter consistency.
Should I Peel The Potatoes Before Making The Soup?
It’s a personal preference. Some people peel the potatoes for a smooth texture, while others leave the skin on for added flavor and nutrients. If you choose to leave the skin on, make sure to scrub them clean before dicing.
How Do I Make The Soup Thicker Without Using Flour?
If you’d prefer to avoid flour, you can make the soup thicker by pureeing some of the cooked potatoes using an immersion blender or transferring part of the soup to a blender and returning it to the pot.
Can I Use A Slow Cooker To Make Old Fashioned Potato Soup With Heavy Cream?
Yes, you can make this soup in a slow cooker. Simply sauté the onions and garlic, then add them along with the potatoes, broth, and seasonings to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, adding heavy cream toward the end.
How Do I Add Flavor To The Soup?
You can add extra flavor by using herbs such as thyme or rosemary. Adding bacon, sautéed leeks, or even a splash of white wine or apple cider vinegar can also enhance the taste. Salt and pepper should be adjusted to taste.
Can I Make This Soup Ahead Of Time?
Yes, old fashioned potato soup with heavy cream can be made ahead. The flavors often deepen after sitting for a day. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a little extra cream or broth if needed.
How Do I Prevent The Heavy Cream From Curdling?
To prevent curdling, make sure the soup isn’t too hot when adding the heavy cream. Lower the heat and stir the cream in slowly. You can also temper the cream by gradually adding a small amount of hot soup to it before incorporating it into the pot.
What Type Of Potatoes Are Best For Potato Soup?
Starchy potatoes, like Russets, are ideal for potato soup because they break down easily and create a creamy texture. However, you can also use waxy potatoes, like Yukon Golds, for a firmer, chunkier texture.
Can I Freeze Old Fashioned Potato Soup With Heavy Cream?
While the soup can be frozen, the texture of the heavy cream may change once thawed. To minimize this, try freezing the soup without the cream and add it after reheating. If the cream does separate, gently whisk it to bring it back together.