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Creamy Potato Soup

With just a handful of basic ingredients, you can create a smooth, creamy, and deeply comforting soup that the whole family enjoys.
Print Recipe
Course Soup
Cuisine French
Servings 4

Ingredients
  

  • 1 carrot
  • 200 g celeriac root
  • 400 g potatoes
  • 500 ml water
  • 1 tsp salt
  • 50 g onion
  • 20 g butter
  • 200 ml broth
  • 1-2 tbsp Fresh Bouillon Vegetable Paste
  • 50 g heavy cream
  • ground pepper

Instructions
 

  • Optional: Prepare diced vegetables for texture. If you’d like small vegetable pieces in your soup, finely dice:
    1 carrot
    100 g potato
    200 g celeriac
  • Steam or gently boil until just tender. Save the cooking water — it contains valuable flavour and nutrients. Set the vegetables aside.
    If you prefer a fully smooth soup, simply chop these vegetables roughly and add them directly to the pot.
  • Build the flavour base: In a large soup pot, melt butter over medium heat. Add the chopped onion and sauté until soft and translucent.
  • Add potatoes and liquid: Peel and cube the remaining potatoes and add to the pot.
    Pour in about 600 ml liquid, using:
    The reserved vegetable cooking water
    Additional water as needed
    And 1–2 teaspoons Fresh Bouillon for depth and balanced seasoning
    (Optional: replace some or all of the water with additional broth for a richer flavour.)
  • Simmer: Cook gently until the potatoes are fully tender, about 15–20 minutes.
  • Blend until creamy: Carefully purée the soup with an immersion blender until smooth.
  • Finish and adjust: Stir in heavy cream and freshly ground pepper. Blend briefly again to combine.
  • Add texture (if using diced vegetables): Fold in the reserved diced vegetables and heat gently until warmed through.
  • Serve: Top with fresh herbs, roasted mushrooms, crispy bacon, or a drizzle of olive oil.
Keyword gluten free