A velvety, comforting blend of russet potatoes, vegetables, and cream, ready in 45 minutes.
# What You'll Need:
→ Vegetables
01 - 2 lbs russet potatoes, peeled and diced
02 - 1 medium yellow onion, chopped
03 - 2 celery stalks, chopped
04 - 2 cloves garlic, minced
05 - 1 medium carrot, peeled and chopped
→ Liquids
06 - 4 cups vegetable or chicken broth
07 - 1 cup whole milk
08 - ½ cup heavy cream
→ Fats & Seasonings
09 - 2 tablespoons unsalted butter
10 - 1 teaspoon salt, or to taste
11 - ½ teaspoon freshly ground black pepper
12 - ¼ teaspoon ground nutmeg, optional
→ Garnishes
13 - Chopped fresh chives or parsley
14 - Cooked crumbled bacon
15 - Shredded cheddar cheese
# How to Prepare:
01 - In a large pot, melt butter over medium heat. Add onions, celery, carrot, and garlic. Sauté for 5-7 minutes until softened and fragrant.
02 - Add diced potatoes, broth, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are very tender.
03 - Remove pot from heat. Using an immersion blender, purée the soup until smooth, or leave slightly chunky if preferred.
04 - Stir in milk and heavy cream. Return pot to low heat and warm through, stirring occasionally. Do not boil after adding dairy.
05 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with chives, bacon, or cheddar cheese as desired.
