A Tasty Old Fashioned POTATO SOUP Recipe! Swiss Cream-of-Potato SOUP!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Peel and dice the potatoes, onion, and carrots.

Chop the leeks, garlic, and celery.

Melt butter in a large pot over medium heat.

Add the onion, leeks, garlic, and celery; sauté until softened, about 5 minutes.

Stir in the diced potatoes and carrots; cook for another 5 minutes.

Pour in the vegetable broth and add the bay leaf; bring to a boil.

Reduce heat and simmer until the potatoes are tender, about 20 minutes.

Remove the bay leaf and blend the soup until smooth using an immersion blender.

Stir in the heavy cream and season with salt, black pepper, and nutmeg to taste.

Heat gently until warmed through, but do not boil.

Serve hot, garnished with chopped chives and parsley.

Cooking Techniques

Spice Level:

Allergens