Creamy Potato Soup Chives (Printable)
A velvety dish featuring tender potatoes and aromatic fresh chives, rich and soothing 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 - 1/2 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)
# Directions:
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 to low and simmer for 20 minutes until potatoes are completely tender.
04 - Remove and discard bay leaf. Use an immersion blender to purée the soup until completely smooth and velvety. Alternatively, blend in batches using a countertop blender and return to pot.
05 - Stir in heavy cream and heat gently until warmed through—avoid boiling to prevent separation. Adjust seasoning with salt and pepper to taste.
06 - Ladle hot soup into serving bowls. Generously sprinkle with finely chopped fresh chives and add a swirl of extra cream if desired.
# Expert Tips:
01 -
- The texture becomes impossibly silky without any fancy techniques
- It costs almost nothing to make but tastes like something from a bistro
02 -
- Never boil the soup after adding the cream or it will separate and look grainy
- An immersion blender saves you from transferring hot soup in batches
03 -
- Cut your potatoes into uniform cubes so they cook evenly
- Let the soup cool slightly before blending to avoid splattering