Name: Easy Potato Soup Recipe - Creamy & Delicious
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6-8 servings
Ingredients: 4 cups diced Russet potatoes (about 2 large potatoes, weighing around 2 pounds); 1 cup diced carrots (approximately 2 medium-sized carrots); 1 clove garlic, mashed and finely diced; 3 cups water; 1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor is recommended); 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley if fresh isn't available); 1 teaspoon kosher salt; 1/2 cup butter; 1/2 cup all-purpose flour; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 cups milk (whole milk provides the richest flavor and texture); Shredded cheddar cheese, for serving; Chopped green onions, for garnish; Extra chopped parsley, for garnish

Potato Soup Recipe (Easy) – the ultimate comfort food that warms you from the inside out! There’s something incredibly satisfying about a creamy, hearty bowl of potato soup, and this easy recipe makes it accessible even on your busiest weeknights. We all love it because it’s ridiculously simple to make, uses humble ingredients you likely already have in your pantry, and delivers a burst of delicious flavor that’s both nostalgic and deeply comforting. What truly makes this particular Potato Soup Recipe (Easy) special is its velvety smooth texture, achieved with minimal effort, and the subtle hints of savory herbs that elevate its humble potato base into something truly remarkable. Get ready to discover your new go-to for a soul-soothing meal that will have everyone asking for seconds.

Ingredients:

4 cups diced Russet potatoes (about 2 large potatoes, weighing around 2 pounds)
1 cup diced carrots (approximately 2 medium-sized carrots)
1 clove garlic, mashed and finely diced
3 cups water
1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor is recommended)
1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley if fresh isn’t available)
1 teaspoon kosher salt
1/2 cup butter (equivnon-alcoholic alent to one standard stick)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups milk (whole milk provides the richest flavor and texture)
Shredded cheddar cheese, for serving
Chopped green onions, for garnish
Extra chopped parsley, for garnish

Preparing the Base

Step 1: Simmering the Vegetables

Begin extract by preparing your vegetables. Wash and peel the Russet potatoes and carrots. Dice them into roughly 1/2-inch cubes; aiming for uniform size will ensure even cooking. Mince the garlic clove very finely. In a large pot or Dutch oven, combine the diced potatoes, diced carrots, and the minced garlic. Add the 3 cups of water and the 1 tablespoon of Better Than Bouillon Chicken Base. Stir everything together to ensure the bouillon is mostly dissolved. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes and carrots are tender when pierced with a fork. You don’t want them to be mushy, just easily mashable. This simmering process extracts flavor from the vegetables and creates a flavorful broth for our soup.

Step 2: Building the Roux for Creaminess

While the vegetables are simmering, we’ll prepare the creamy base for our soup. In a separate, medium-sized saucepan, melt the 1/2 cup of butter over medium heat. Once the butter is fully melted and slightly foamy, gradually whisk in the 1/2 cup of all-purpose flour. This mixture is called a roux, and it’s essential for thickening our soup and giving it a luxurious, velvety texture. Continue to cook the roux, whisking constantly, for about 2-3 minutes. You’ll notice it will start to smell slightly nutty andnon-alcoholic alern a very pale golden color. It’s important not to let it brown too much, as this can affect the flavor and color of the final soup. This gentle cooking of the flour helps to remove the raw flour taste and create a smooth, lump-free base.

Combining and Finishing the Soup

Step 3: Incorporating the Milk

Once the roux has cooked for a few minutes and is fragrant, it’s time to slowly add the milk. Gradually whisk in the 4 cups of milk, a little at a time, ensuring each addition is fully incorporated before adding more. Keep whisking continuously to prevent any lumps from forming. Continue to cook this mixture over medium-low heat, stirring frequently, until it thickens to a consistency that coats the back of a spoon. This usually takes about 5-7 minutes. Be patient here; allowing the milk and roux to thicken slowly will result in a smoother, more stable sauce. Avoid boiling the milk vigorously, as it can sometimes scald.

Step 4: Blending for Smoothness (Optional)

Now that our vegetable base is tender and our creamy sauce is thickened, it’s time to bring them together. Carefully pour the thickened milk mixture into the pot with the cooked potatoes and carrots. Add the 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. If you prefer a completely smooth and creamy potato soup, you can use an immersion blender directly in the pot to blend the soup until it reaches your desired consistency. Alternatively, you can transfer the soup in batches to a regular blender, being very careful as hot liquids expand. Blend until smooth and then return it to the pot. If you enjoy a chunkier soup with distinct pieces of potato and carrot, you can skip the blending step entirely or just lightly mash some of the vegetables with a potato masher or the back of a spoon.

Step 5: Final Touches and Serving

After combining and blending (if desired), return the soup to a gentle simmer over low heat. Stir in the 1/4 cup of fresh chopped parsley (or dried parsley if using). Allow the soup to heat through for another 5 minutes, ensuring all the flavors meld together beautifully. Taste and adjust seasoning if necessary, adding a touch more salt or pepper as needed. Ladle the hot potato soup into bowls. For a truly delightful finish, generously top each bowl with shredded cheddar cheese, a sprinkle of chopped green onions, and a little extra chopped parsley. The warmth of the soup will melt the cheese, creating a wonderfully comforting and flavorful experience. This soup is hearty enough on its own but also pairs wonderfully with crusty bread or a simple side salad.

Conclusion:

And there you have it! You’ve now mastered our incredibly simple and comforting Potato Soup Recipe (Easy). This recipe is designed to be approachable for begin extractners while still delivering a rich, satisfying flavor that everyone will love. The creamy texture, combined with the hearty chunks of potato, makes this soup a perfect meal for a chilly evening or a light lunch. Don’t be afraid to adjust the seasonings to your personal preference – that’s the beauty of home cooking! We truly hope you enjoy making and eating this delicious Potato Soup Recipe (Easy) as much as we do.

For serving suggestions, consider topping your soup with a sprinkle of fresh chives, a dollop of sour cream, or some crispy beef bacon bits for added texture and flavor. A side of crusty bread is also an absolute must for dipping! If you’re feeling adventurous, try adding some shredded cheddar cheese on top for a cheesy twist.

As for variations, feel free to experiment! You can add other vegetables like carrots, celery, or leeks along with the potatoes for extra nutrients and flavor. For a heartier soup, stir in some cooked beef ham or shredded chicken. And if you prefer a dairy-free option, simply use a plant-based milk and a dairy-free butter substitute. The possibilities are endless!

Frequently Asked Questions:

Can I make this Potato Soup Recipe (Easy) ahead of time?

Absolutely! This Potato Soup Recipe (Easy) reheats beautifully. In fact, the flavors often meld even more nicely after a day in the refrigerator. Store it in an airtight container in the fridge for up to 3-4 days. When reheating, you may need to add a splash of milk or broth to achieve your desired consistency.

What kind of potatoes are best for this recipe?

While most potatoes will work, russet or Yukon Gold potatoes are highly recommended for this Potato Soup Recipe (Easy). Russets tend to break down more, creating a naturally thicker and creamier soup. Yukon Golds offer a lovely buttery flavor and a smooth texture. Avoid waxy potatoes like red potatoes, as they tend to hold their shape too much and may result in a less creamy outcome.