# Creamy Potato Soup

Silky, old-school potato soup built on a roux and warm milk — simple pantry staples that produce something far greater than their sum.

_Soup · American_

Prep: 15 min · Cook: 30 min · Total: 45 min · Yields: 4 servings

## Ingredients

- 3 medium russet potatoes (peeled and cut into 1-inch chunks)
- 4 cups whole milk
- 2 slice yellow onion (about ¼ inch thick)
- 3 tbsp unsalted butter (divided)
- 2 tbsp all-purpose flour
- 1 ½ tsp kosher salt (plus more for boiling)
- ¼ tsp celery salt
- ⅛ tsp black pepper (freshly ground)
- 1 pinch cayenne pepper
- 1 tbsp fresh flat-leaf parsley (finely chopped)

## Instructions

1. Boil the 3 medium russet potatoes in a large pot of well-salted water over high heat until completely tender, 15–18 minutes. Drain thoroughly.
2. Pass the drained potatoes through a ricer or fine-mesh sieve into a large bowl. Discard any lumps — a smooth base is the goal here.
3. Combine the 4 cups whole milk and 2 slices yellow onion in a medium saucepan over medium heat. Warm until steaming and just beginning to simmer around the edges, about 5 minutes. Remove and discard the onion slices.
4. Whisk the hot milk gradually into the riced potatoes, adding it in a slow, steady stream to keep the mixture smooth. Transfer everything back to the large pot over medium-low heat.
5. In a small skillet, melt 1.5 tbsp of the unsalted butter over medium heat. Add the 2 tbsp all-purpose flour and stir constantly for 1 minute until the roux smells faintly nutty but has not browned.
6. Whisk the roux into the simmering potato-milk mixture. Add the 1.5 tsp kosher salt, 0.25 tsp celery salt, 0.125 tsp black pepper, and 1 pinch cayenne pepper. Stir to combine.
7. Cook the soup over medium heat, stirring frequently, for 2 minutes until slightly thickened and no raw-flour taste remains.
8. Pour the soup through a fine-mesh sieve into a clean pot, pressing gently with a ladle to push it through. This step removes any remaining texture and gives the soup its signature silkiness.
9. Remove from heat and stir in the remaining 1.5 tbsp unsalted butter until fully melted and glossy.
10. Ladle into warm bowls and finish each with a pinch of the 1 tbsp fresh flat-leaf parsley.

## Tip

> Ricing the potatoes while they're still hot is critical — cold potatoes become gluey when worked, giving you wallpaper paste instead of a velvety soup.

Tags: comfort-food, vegetarian, weeknight, one-pan, 30-minute

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Canonical: https://just-recipes.io/recipes/creamy-potato-soup
Source: https://www.gutenberg.org/ebooks/65061