Description
This Easy Potato Soup recipe is a creamy, thick, and luxurious homemade soup made with diced russet potatoes, carrots, garlic, and a rich white sauce. Enhanced with chicken or turkey bouillon, fresh parsley, and finished with cheddar cheese and green onions, this comforting soup comes together in about 30 minutes and serves 8. Perfect for a cozy meal, it offers a velvety texture with options to adjust from chunky to smooth.
Ingredients
Scale
Vegetables
- 4 cups diced Russet potatoes (2 large potatoes, about 2 pounds)
- 1 cup diced carrots (about 2 large carrots)
- 1 clove garlic, smashed and diced
- 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
- Chopped green onions, for garnish
- Chopped parsley, for garnish
Soup Base
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor)
- 1 teaspoon kosher salt
White Sauce (Béchamel)
- 1/2 cup butter (one stick)
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups whole milk
Garnish
- Shredded cheddar cheese
Instructions
- Prepare the vegetables: Peel the potatoes and dice them into approximately 1/2 inch cubes. Peel and dice the carrots to a similar size. Smash and mince the garlic clove.
- Boil the veggies: Place the diced potatoes, carrots, and garlic into a stock pot or 3-quart pot. Add 3 cups of water, just enough to barely cover the vegetables. Stir in 1 tablespoon of Better Than Bouillon Chicken Base, 1/4 cup fresh or 1 tablespoon dried parsley, and 1 teaspoon kosher salt. Bring the mixture to a boil over high heat, then reduce heat to medium and simmer, venting the lid to allow steam escape, for about 20 minutes until the vegetables are very tender.
- Mash the vegetables: Remove the pot from heat. Use a potato masher to mash the mixture to your desired texture—velvety with some chunks, completely chunky, or use an immersion blender for a smooth consistency.
- Make the white sauce (béchamel): In a separate 2-quart or larger pot, melt 1/2 cup butter over medium heat. Whisk in 1/2 cup flour until it forms a thick paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook this roux for 1-3 minutes, stirring constantly to avoid burning.
- Add milk to the roux: Slowly pour in 4 cups of whole milk, adding about 1 cup at a time while whisking to incorporate smoothly and prevent lumps. After all the milk is added, continue stirring and bring the mixture to a boil. Let it boil for 1 minute, stirring frequently to prevent scorching.
- Combine and finish the soup: Pour the hot white sauce into the pot with the mashed vegetable mixture, scraping out every bit with a spatula. Stir everything together until fully combined and heated through.
- Serve and garnish: Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and extra chopped parsley as desired. Serve warm.
- Storage: Store any leftovers in the refrigerator for up to 5 days. Do not freeze the soup, as freezing causes the potatoes to absorb moisture and the sauce to separate and become grainy.
Notes
- This Easy Potato Soup recipe is a classic and comforting soup shared by the granddaughter of an Idaho potato farmer, delivering authentic and delicious flavors.
- The soup is creamy and thick without needing the optional cheesy garnish, but cheese adds a lovely richness if desired.
- The recipe takes approximately 30 minutes in total, making it quick and suitable for weeknight meals.
- Be careful adding milk slowly to the roux to prevent lumps and ensure a smooth white sauce.
- Do not freeze leftovers to maintain the soup’s texture and quality.
Nutrition
- Serving Size: 1 serving
- Calories: 273 kcal
- Sugar: 8 g
- Sodium: 759 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 43 mg
