Name: Easy Potato Soup Recipe - Creamy & Delicious
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 4 cups diced Russet potatoes (about 2 pounds); 1 cup diced carrots; 1 clove garlic, mashed and finely diced; 3 cups water; 1 tablespoon Better Than Bouillon Chicken Base; 1/4 cup fresh chopped parsley; 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; 1 cup shredded cheddar cheese; Chopped green onions, for garnish; Extra chopped parsley, for garnish

Potato Soup Recipe (Easy) is the ultimate comfort food, a warm hug in a bowl that’s perfect for chasing away the chill or simply indulgin extractg in a moment of pure deliciousness. There’s a reason why this classic dish holds such a special place in our hearts and kitchens. It’s that incredibly satisfying creamy texture, the hearty chunks of tender potato, and the subtle, savory undertones that just make everything feel right with the world. But what truly sets a truly great Potato Soup Recipe (Easy) apart is its simplicity, its ability to transform humble ingredients into something utterly spectacular. We’re talking about a recipe that’s so straightforward, anyone can master it, yet the flavor profile is so rich and nuanced, it tastes like it came from a gourmet restaurant. Get ready to discover your new go-to comfort dish.

Ingredients:

4 cups diced Russet potatoes (this is roughly 2 large potatoes, about 2 pounds, peeled and cut into ½-inch cubes)
1 cup diced carrots (about 2 medium carrots, peeled and cut into ½-inch cubes)
1 clove garlic, mashed and finely diced
3 cups water
1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor works wonderfully here)
1/4 cup fresh chopped parsley, plus more for garnish (or 1 tablespoon dried parsley if fresh isn’t available)
1 teaspoon kosher salt (for the potato cooking liquid)
1/2 cup butter (this is one standard stick of unsalted butter)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt (for the roux)
1/2 teaspoon black pepper
4 cups milk (whole milk will yield the creamiest, most satisfying results)
1 cup shredded cheddar cheese (or more, to your personal cheesy preference)
Chopped green onions, for garnish
Extra chopped parsley, for garnish

Cooking the Potatoes and Vegetables

In a large pot or Dutch oven, combine the diced Russet potatoes and diced carrots. Add the mashed and finely diced garlic clove. Pour in the 3 cups of water, ensuring the vegetables are mostly submerged. Stir in 1 tablespoon of Better Than Bouillon Chicken Base until it dissolves. Finally, add the initial 1 teaspoon of kosher salt. This initial seasoning will infuse the vegetables as they cook.
Bring the 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 fork-tender. You want them soft enough to mash easily, but not so mushy that they’ve lost their shape entirely. We’ll be mashing some of them later for creaminess. Check for doneness by piercing a potato cube with a fork; it should slide in with little resistance.

Making the Roux and Base

While the vegetables are simmering, prepare the base for your creamy 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 bubbly, whisk in the 1/2 cup of all-purpose flour. Continue to whisk constantly for about 1-2 minutes. This is crucial for cooking out the raw flour taste and creating a smooth paste called a roux. The roux will thicken our soup beautifully. You’re looking for a pnon-alcoholic ale, slightly golden color.
Gradually whisk in the 4 cups of milk, a little at a time, into the roux. Keep whisking vigorously as you add the milk to prevent any lumps from forming. Continue to cook over medium heat, stirring frequently, until the mixture thickens to a sauce-like consistency. This should take another 5-8 minutes. Season this creamy base with the remaining 1/2 teaspoon of kosher salt and the 1/2 teaspoon of black pepper. This roux-based sauce is the foundation of our rich potato soup.

Combining and Finishing the Soup

Once the potatoes and carrots are tender, carefully remove about half of the solids from the pot using a slotted spoon and set them aside in a bowl. You can either mash these reserved vegetables with a fork or potato masher until mostly smooth, or leave them slightly chunky for texture. This step adds a natural creaminess to the soup.
Pour the thickened milk mixture (your roux-based sauce) into the pot with the remaining vegetables. Add the reserved mashed vegetables back into the pot as well. Stir everything together well. Bring the soup back to a gentle simmer over low heat. Avoid boiling at this stage, as it can cause the milk to scorch. Let it simmer gently for another 10-15 minutes, stirring occasionally, allowing the flavors to meld and the soup to thicken further.
Stir in the 1/4 cup of fresh chopped parsley (or dried parsley) during the last few minutes of simmering. This will add a fresh, herbaceous note to the soup.
Just before serving, stir in the 1 cup of shredded cheddar cheese until it is completely melted and the soup is wonderfully gooey and cheesy. Taste and adjust seasoning if necessary, adding a pinch more salt or pepper to your liking.

Serving

Ladle the hot potato soup into bowls. Garnish generously with extra chopped parsley and chopped green onions for a burst of color and fresh flavor. This easy potato soup recipe is perfect served with crusty bread for dipping.

Conclusion:

And there you have it – a delightfully comforting and incredibly simple Potato Soup Recipe (Easy) that’s perfect for any occasion! We’ve walked through each step together, ensuring that even if you’re new to the kitchen, you’ll end up with a bowl of pure deliciousness. This soup is a true crowd-pleaser, offering a creamy texture and rich flavor that warms you from the inside out. Don’t hesitate to make this your go-to recipe when you’re craving something hearty and satisfying without a fuss.

For serving suggestions, imagin extracte this wonderful Potato Soup Recipe (Easy) topped with crispy beef bacon bits, a dollop of sour cream, some fresh chives, or even a sprinkle of shredded cheddar cheese. It pairs beautifully with crusty bread for dipping or a light side salad for a complete meal. Feel free to get creative with variations! You could add some cooked beef ham or chicken for a heartier stew-like consistency, or incorporate other vegetables like celery or carrots for added texture and nutrition. A pinch of nutmeg can also add an unexpected warmth to the flavor profile. We encourage you to try this Potato Soup Recipe (Easy) and make it your own!

Frequently Asked Questions:

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

Absolutely! This Potato Soup Recipe (Easy) is an excellent candidate for making ahead. In fact, the flavors often meld and deepen overnight, making it even more delicious the next day. Store it in an airtight container in the refrigerator for up to 3-4 days. When reheating, you might need to add a splash of milk or broth to achieve your desired consistency, as it can thicken upon cooling.

What type of potatoes are best for this Potato Soup Recipe (Easy)?

For the creamiest texture in this Potato Soup Recipe (Easy), starchy potatoes like Russets or Yukon Golds are your best bet. Their high starch content breaks down beautifully, contributing to a thicker, more luxurious soup without the need for heavy cream. Waxy potatoes like red or new potatoes will hold their shape more, which could be a nice textural contrast if you prefer that.