This Creamy Potato Soup Is Like A Warm Hug For The Tummy!
Looking for an easy creamy potato soup recipe? This recipe – made from a few simple vegetables and some cream – is the perfect stove-top potato soup.
Done in a German-style, this hearty soup is wonderful to whip together when the weather gets cold.
Finished off with fresh parsley and homemade croutons, it’s a creamy German potato soup that is easy on the budget and on the taste buds.
We’re always drawn to simple soup recipes. This is probably because we both grew up eating lots of different soups.
We called this potato soup “German-style” in the title since Lisa has learned to make it like this when growing up in Germany.
In North America, creamy potato soup might traditionally be prepared differently – so we just wanted to give reader’s a heads-up.
When making this recipe, you just have to remember that you need some sort of blender. We used a normal blender but an immersion blender would also work just fine.
Also, you can spice this soup however you like.
Despite the recipe, you will inevitably choose different-sized leeks, potatoes, carrots, etc. so feel free to use salt, pepper, and parsley as per your taste buds!
How to Make Creamy Potato Soup – Step by Step
To make this recipe, you can follow the recipe card at the bottom of this post for an exact list of ingredients and measurements.
If you’d like to follow along with photos, you can check out the process photos below. It’s an easy creamy potato soup so you shouldn’t have any trouble.
Start by peeling and cutting your potatoes into small cubes. The exact size doesn’t matter since you’ll be blending the soup later anyway.
However, if you cut them into smaller, somewhat equally sized pieces you can be pretty sure that they will be done cooking at the same time.
Next, also wash the celery, carrots, leek, and parsley. Cut the celery into slices and do the same with the carrots. You can peel the carrots or not – it really depends on your personal preference.
Make sure to wash the leek really well since it can have quite a bit of dirt between the individual layers – and you don’t want that in your soup. Then cut the leek into rings.
Also, chop the washed parsley into small pieces and set it aside. At this time, you also want to chop the large onion if you haven’t done so yet.
In a large pot, heat the oil and sauté the chopped onions on medium heat until translucent in color. Stir regularly.
Now add the other vegetables (celery, leek, potatoes, and carrots) to the pot and sauté them for 2-3 minutes as well.
Then fill the pot with enough vegetable broth so that it just covers all the vegetables in the pot.
In our case that is usually around 7 cups of broth. However, this might vary depending on the size of your pot and the size of the vegetables you used.
At this point also add the parsley and give everything a good stir. Then place the lid on the pot and bring everything to a boil.
Once boiling, turn down the heat and let the soup simmer for around 20 minutes until the vegetables are soft. Stir occasionally.
After the 20 minutes – or once the vegetables are soft – add the whipping cream as well as salt, pepper, and nutmeg (optional).
Lisa grew up using nutmeg in lots of potato dishes but Eric has been unfamiliar with that spice in potato dishes before meeting Lisa.
So, if you’re not sure if you would enjoy the taste, maybe just try a little bit or feel free to skip it entirely.
Remove the soup from the stove and ladle parts of the soup into a blender. Be careful not to burn yourself and don’t add to much soup to the blender at once.
Alternatively, you can also use an immersion blender if you have one and just puree the soup in the pot.
You can either blend all of the soup (which is what we did) or piece some of the some as is. This way you have some nice vegetable chunks in your soup.
Pour the blended soup back into the pot – or another pot if you are blending a little bit of soup at a time.
You can also make some croutons to serve with the soup which are usually our highlight.
Just cut some hard white bread, crusty rolls, or baguette into small cubes and fry them in a pan with some butter until golden brown.
You can store the leftovers of this potato soup in an airtight container in the fridge for up to three days.
Alternatively, you can also freeze portion-sizes in a freezer container and then thaw them as needed.
Enjoy our creamy potato soup!
If you liked this creamy potato soup, here are a few more delicious soup recipes to try out:
- German Potato Soup – A slightly creamy potato soup with vegetables and meat
- German Lentil Soup – A classic Linsensuppe recipe with potatoes, carrots, and more
- German Green Bean Soup – A simple green bean soup with a light, flavorful broth
- German Split Pea Soup – A hearty pea soup with potatoes, carrots, and meat
Creamy Potato Soup (German-Style)
- 2 pounds starchy potatoes, e.g. russet potatoes
- 1 large yellow onion, chopped
- 2 medium-sized carrots
- 1 leek
- 2 celery sticks
- 1 tablespoon oil
- 7 cups vegetable broth, approximately
- 1/2 cup parsley, chopped
- 1/3 cup whipping cream
- 1/2 teaspoon salt, more to taste; see notes
- 1/2 tsp pepper, more to taste
- 1/2 tsp nutmeg, optional
The Croutons (optional)
- 2 bread rolls or slices of white bread, hardened
- 2 tablespoons butter
- Peel and cut the potatoes into small cubes. Peel and finely chop the onion. Wash the other vegetables (leek, celery, carrots), peel where necessary/desired, and chop them into small cubes or rings as well.
- Heat the oil in a large pot, add the chopped onion, and sauté it for a few minutes until translucent. Stir regularly. Add the potatoes and other vegetables to the pot. Sauté them for 2-3 minutes as well.
- Now add your vegetable broth to the pot. The broth should just cover all the contents of the pot. In our case, this was approximately 7 cups of vegetable broth. It might be slightly more or less for you depending on the pot and the size of the vegetables you used.
- Add the parsley to the pot and bring everything to a boil. Then turn down the heat and let the soup simmer for around 20 minutes with the lid on. Stir occasionally.
- After the 20 minutes, add salt, pepper, nutmeg, and whipping cream – then give it a stir. Puree everything either by transferring the soup into a blender or with an immersion blender. Add more salt and/or pepper to taste if desired.
- Optional: This creamy potato soup tastes delicious with freshly made croutons. For that, cut some old, hardened white bread, crusty rolls, or baguette into small cubes. Fry them in a pan with approximately 1 tablespoon of butter until they are golden brown. Stir regularly so they don't burn on one side and add more butter as needed.
- You can garnish the soup with some more fresh parsley and the croutons before serving.
- There are different versions of German potato soups – this is a very creamy one. If you want to make a less creamy version, you can try this German potato soup.
- The amount of salt you should add also depends on the vegetable broth you are using. If you are using broth that is quite salty, add less salt. If the broth is low salt, then feel free to add a little more salt to the soup until it tastes the way you want it to. Starting with 1/2 teaspoon is usually a safe bet – and you could always add more from there.
- You can also add sausages to this soup if you want a meat component. For a vegan version, you can either skip the cream or substitute it with vegan cooking cream.
- You can the leftovers of this soup in an airtight container in the fridge for around 3 days. Alternatively, you can also freeze portions of this soup in a freezer container and then unthaw them as needed.
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.