Potato cream with vegetables

Name: Potato cream with vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Potatoes 1.25 lbs; Leeks 3.5 oz; Carrots ¾ cup; Milk 2 cups; Butter 4 tbsp; Vegetable broth 2.1 cups; Extra virgin olive oil 1 spoonful; Chives 1 spoonful; Thyme fresh 1 tsp; Nutmeg to taste; Fine salt to taste; Black pepper to taste

347

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 347
Carbohydrates g 31.9
of which sugars g 10.6
Protein g 8
Fats g 20.8
of which saturated fat g 10.73
Fiber g 3.9
Cholesterol mg 51
Sodium mg 562

Difficulty: Average
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Golden color and ultra-creamy texture bring this potato cream soup right to the top of family favorites. Families love the velvety feel of each spoonful—simple, good, and loaded with a savory comfort that works for both busy weeknights and cozy weekends. Rich, DECADENT taste comes from the layers of creamy potatoes and subtle vegetables tucked together in a perfectly smooth, soft soup. Even the aroma makes a kitchen feel like home, while the lush look on the table gets everyone ready for something really satisfying. When chilly days call for something warm, this potato stew packs gentle, satisfying flavor families want for dinner. Folks with different schedules and tastes still gather around for this familiar comfort food (works especially well for picky eaters who want nice smooth soup!). Home cooks often keep coming back to these classic family meals that always feel inviting—absolutely wonderful for small groups or full celebrations.

Easy to serve, this potato cream soup is a practical favorite when dinner needs to be fuss-free but still DELICIOUS. Homestyle, creamy potato soup brings big smiles whether you serve it plain or dress it up with fresh toppings or maybe just a drizzle of oil or sprinkle of cheese (works for brunch too!). Makes a great side for roasted meats, goes well with grilled sandwiches, or is just wonderful with simply toasted bread—kids and adults both dig in happily. The benefits keep adding up: comfort food reliability, nice visual appeal on any table, and simple adaptability for all seasons—tuck in extra veggies or play with a creamy garlic sauce twist. This creamy potato soup delivers that sought-after balance of smooth, rich, and just enough heartiness to keep everyone full. Home cooks appreciate how this easy, crowd-friendly meal always turns even regular evenings into something a bit more special, with seconds usually disappearing fast. Something about that creamy, dreamy texture just brings families together, always leaving everyone cozy, content, and ready for the next round.

How to prepare Potato cream with vegetables

First, prepare the vegetables, take the leek and remove the hard green part, then cut the white part in half and slice it into strips that you will then cut into squares 1; do the same with the carrot 2. In a large pan, heat the butter along with the oil, add the leek and carrot 3 and let them soften over low heat for about 15 minutes.

Meanwhile, peel the potatoes and cut them into cubes 5. When the leek and carrot are softened, remove 2/3 of them and set aside, then add the potatoes to the pot (5-6), allowing them to brown and absorb the flavor along with the remaining leek and carrot.

Add the milk 7 (better if lukewarm as otherwise, it will halt the cooking) until it covers the potatoes 8 and add salt and thyme 9. Cover the pot with a lid and let it cook on a gentle flame until the potatoes are cooked;

at this point, pass everything through a food mill (or use an immersion blender if you want to make the cream even smoother) and puree it 10. Then place the puree obtained back into the pot, add the reserved leeks and carrots 11, then the vegetable stock 12 and season with pepper to your taste. Let it cook on low heat for another 10 minutes, finally add a grating of nutmeg, adjust the salt if necessary, and turn off the heat. Serve the potato cream with vegetables in individual bowls and sprinkle each bowl with a pinch of chives.