If you’ve been craving comfort food that warms your soul and delights your taste buds, this Potato Soup Recipe (Easy) is the ultimate answer. Combining creamy textures, tender potatoes, and the perfect blend of herbs and cheese, it’s a cozy bowl of happiness that’s simple enough for a weeknight but special enough to share. Each spoonful offers that satisfying creamy richness with just the right amount of hearty vegetable goodness, making this recipe a true kitchen champion that everyone will ask for again and again.

Potato Soup Recipe (Easy) Recipe - Recipe Image

Ingredients You’ll Need

This Potato Soup Recipe (Easy) relies on straightforward ingredients that come together beautifully to create layers of flavor and smooth texture. Each item plays an important role, from the starchy Russet potatoes that create body, to the aromatic parsley adding a fresh pop of color.

Russet potatoes (4 cups diced): Their starchy nature makes the soup wonderfully creamy and thick.
Carrots (1 cup diced): Add a touch of sweetness and a lovely orange hue to brighten the bowl.
Garlic (1 clove, mashed and diced): Provides a gentle aromatic depth without overpowering.
Water (3 cups): The base that gently cooks the veggies and incorporates the bouillon flavor.
Better Than Bouillon Chicken Base (1 tbsp): Packs umami richness and elevates the soup’s overall savoriness.
Fresh chopped parsley (1/4 cup) or dried (1 tbsp): Offers a refreshing herbal note and visual appeal.
Kosher salt (1 tsp plus 1/2 tsp): Essential for balancing and enhancing all flavors.
Butter (1/2 cup): Adds luscious creaminess and helps build the roux.
All-purpose flour (1/2 cup): Thickens the soup to perfect velvety consistency when combined with butter.
Black pepper (1/2 tsp): Adds a subtle savory kick.
Whole milk (4 cups): Creates that creamy base without heaviness.
Cheddar cheese, chopped green onions, and extra parsley: Perfect garnishes to add bursts of flavor and freshness when serving.

How to Make Potato Soup Recipe (Easy)

Step 1: Boil the Veggies

Start by peeling and dicing your Russet potatoes into about half-inch pieces—they cook evenly and break down nicely for that comforting texture. Add similarly diced carrots and mashed garlic to the pot. Pour in 3 cups of water, just enough to cover the veggies, then stir in the flavorful Better Than Bouillon Chicken Base and parsley. A dash of kosher salt will enhance the overall flavor. Bring everything to a boil, then reduce to a steady simmer with the lid slightly ajar so steam escapes. Cook until the potatoes and carrots are tender enough to mash effortlessly, about 20 minutes.

Step 2: Mash to Texture

Once the veggies are perfectly soft, use a potato masher to blend them gently. The magic of this Potato Soup Recipe (Easy) lies in allowing you to control the texture; mash fully for a silky soup or leave chunks for bite-sized comfort. If you are feeling fancy, an immersion blender works great here too for a super smooth finish.

Step 3: Prepare the White Sauce (Bechamel)

In a separate pot, melt butter over medium heat. Stir in flour, kosher salt, and pepper to form a golden roux, cooking it gently for a couple of minutes to avoid any raw flour taste. Then, gradually add the milk, one cup at a time, whisking constantly to keep it lump-free. Let it simmer and thicken, bubbling gently for a full minute to develop that creamy richness that defines this soup.

Step 4: Combine and Finish

Pour your luscious white sauce into the pot with the mashed vegetable base. Stir carefully to incorporate every bit of that velvety goodness. Now your Potato Soup Recipe (Easy) is ready to be plated and enjoyed, marrying comfort and flavor in every spoonful.

How to Serve Potato Soup Recipe (Easy)

Garnishes

To truly elevate this classic, sprinkle shredded cheddar cheese for a melty, savory boost. Add chopped green onions for a sharp, fresh contrast and scatter a little extra parsley on top for color and a subtle herbal lift. These garnishes transform simple soup into a complete experience.

Side Dishes

Pair this soup with crusty bread or warm dinner rolls to soak up every last drop. A light, crisp salad with a tangy vinaigrette is a welcome foil for the soup’s creamy texture. If you’re feeling indulgent, garlic bread or cheese toasties make an irresistible companion.

Creative Ways to Present

Serve this Potato Soup Recipe (Easy) in rustic stoneware bowls or even mini bread bowls for a charming presentation. Swirl a drizzle of extra virgin olive oil on top or a dollop of sour cream to add visual appeal and a creamy twist. A sprinkle of smoked paprika or crispy bacon bits can add exciting flavor layers too.

Make Ahead and Storage

Storing Leftovers

When you have extra soup, store it in an airtight container in the refrigerator for up to five days. This Potato Soup Recipe (Easy) holds flavor beautifully, making it perfect for lunches or comforting dinners throughout the week.

Freezing

Freezing this soup is not the best idea because potatoes tend to absorb moisture, and the white sauce can separate and become grainy upon thawing. If you want to save leftovers, it’s best enjoyed fresh or refrigerated.

Reheating

To reheat, warm gently on the stove over medium-low heat, stirring frequently to keep the soup creamy and prevent scorching. Adding a splash of milk helps refresh the texture and prevents the soup from becoming too thick.

FAQs

Can I use different types of potatoes in this Potato Soup Recipe (Easy)?

Russet potatoes are best due to their high starch content, which thickens the soup beautifully. You can try Yukon Gold for a slightly creamier texture, but waxy potatoes like red or fingerlings will result in a less creamy soup.

Is there a vegetarian version of this Potato Soup Recipe (Easy)?

Absolutely! Substitute the Better Than Bouillon Chicken Base with a vegetable bouillon or broth to keep the flavors rich while keeping it fully vegetarian. The rest of the recipe remains the same and just as delicious.

Can I make this soup gluten-free?

Yes! Replace the all-purpose flour with a gluten-free flour blend or cornstarch when making the roux. Just ensure your bouillon base is gluten-free as well. The soup will remain creamy and tasty.

What is the best way to adjust the thickness of the soup?

If you prefer a thinner soup, add a little more milk or some broth after combining the white sauce and veggies. For thicker soup, mash the potatoes more thoroughly or reduce the amount of liquid slightly during cooking.

Can I add other vegetables or proteins to this Potato Soup Recipe (Easy)?

Definitely! Adding diced celery or leeks with the carrots is tasty. For protein, cooked and crumbled bacon, shredded chicken, or even a scoop of sour cream can enrich the flavors and make it even more hearty.

Final Thoughts

This Potato Soup Recipe (Easy) is a true comfort food classic that invites you to slow down and savor every bowl. Its perfect blend of creamy, savory, and fresh elements makes it a staple you’ll want in your recipe box for chilly nights or anytime you need a little homemade warmth. Give it a try—you might just find your new favorite soup!

Potato Soup Recipe (Easy) Recipe

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★★★★★

4.8 from 19 reviews

This easy potato soup recipe is a creamy, comforting classic perfect for chilly days. Made with diced potatoes, carrots, aromatic garlic, and a rich homemade white sauce, it is seasoned with chicken bouillon and fresh parsley for depth of flavor. Topped with shredded cheddar cheese and green onions, this hearty soup is simple to make yet full of warmth and satisfying texture.

Author: lina
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Boiling, Simmering, Making Bechamel
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Vegetables: Peel and dice the potatoes into about 1/2-inch cubes. Peel and dice the carrots to a similar size. Mash and finely dice one clove of garlic.
Boil the Veggies: Place the diced potatoes, carrots, and garlic into a 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 and 1 teaspoon kosher salt. Add the parsley. Bring the mixture to a boil over high heat.
Simmer the Soup Base: Reduce heat to medium to maintain a gentle simmer. Partially cover the pot to allow steam to escape and cook for about 20 minutes, or until potatoes and carrots are very tender and easily mashed with a fork.
Mash the Vegetables: Remove from heat and use a potato masher to mash the vegetables to your preferred texture—velvety with some chunks is recommended. Alternatively, blend for a smooth texture if desired.
Make the White Sauce (Bechamel): 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 smooth paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper and cook, stirring constantly, for 1-3 minutes to remove the raw flour taste.
Add Milk Gradually: Slowly whisk in the 4 cups of whole milk, adding about 1 cup at a time to incorporate fully and avoid lumps. Continue whisking and cooking over medium heat until the sauce comes to a boil and thickens, then let boil for 1 minute while stirring to develop the sauce.
Combine Soup and Sauce: Pour the completed white sauce into the pot with the mashed vegetables. Stir well to combine and heat through evenly.
Serve and Garnish: Ladle the soup into bowls. Garnish with shredded cheddar cheese, chopped green onions, and extra chopped parsley for color and flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Do not freeze as the soup’s texture will degrade due to potato starch and separation of the white sauce.

Notes

Use whole milk for the creamiest and richest white sauce texture.
The Better Than Bouillon paste adds a deep umami flavor; alternatives like bouillon cubes can be used but adjust salt accordingly.
If you prefer a smoother soup, use an immersion blender after mashing the vegetables.
Do not freeze the soup to avoid texture problems caused by potatoes breaking down and sauce separating.
Adjust seasoning to taste at the end, adding more salt or pepper as needed.