Ciel Nuageux Potato Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A velvety potato soup with a creamy, cloudy appearance that warms the soul on a gray day. This american-inspired soups ready in about 55 minutes pairs large, finely chopped onion, minced garlic, tablespoons butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds, peeled and diced into 1/2-inch cubes potatoes
• 1 large, finely chopped onion
• 2 cloves, minced garlic
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

1. Step 1: In a large pot, melt 2 tablespoons butter over medium heat. Add 1 large finely chopped onion and 2 cloves minced garlic, sautéing for 5 minutes until softened and fragrant.
2. Step 2: Stir in 3 tablespoons all-purpose flour and cook for 1 minute, then gradually whisk in 4 cups chicken broth until smooth.
3. Step 3: Add 2 pounds peeled and diced potatoes (1/2-inch cubes) and 1/2 teaspoon dried thyme, bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
4. Step 4: Remove from heat and use an immersion blender to puree the soup until smooth. Return to low heat, stir in 1 cup heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper, and heat gently for 5 minutes without boiling.