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Potato Soup Recipe (Easy) Recipe

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.

Ingredients

Scale

Vegetables

  • 4 cups diced Russet potatoes (about 2 large potatoes, 2 pounds)
  • 1 cup diced carrots (about 2 large carrots)
  • 1 clove garlic, mashed and diced
  • 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)

Soup Base

  • 3 cups water
  • 1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor)
  • 1 teaspoon kosher salt

White Sauce (Bechamel)

  • 1/2 cup butter (1 stick)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups whole milk

Toppings

  • Shredded cheddar cheese, for garnish
  • Chopped green onions, for garnish
  • Extra chopped parsley, for garnish

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Combine Soup and Sauce: Pour the completed white sauce into the pot with the mashed vegetables. Stir well to combine and heat through evenly.
  8. Serve and Garnish: Ladle the soup into bowls. Garnish with shredded cheddar cheese, chopped green onions, and extra chopped parsley for color and flavor.
  9. 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.

Nutrition

Keywords: potato soup, easy soup recipe, creamy potato soup, homemade soup, bechamel soup, comforting soup

Find it online: https://foodbylina.com/potato-soup-recipe-easy-recipe/