Potato Soup Recipe (Easy)
User Reviews
4.9
1,413 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
273 kcal
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Course
Main Course
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Cuisine
American
Potato Soup Recipe (Easy)
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This Potato Soup Recipe uses diced russet potatoes and carrots simmered in water with chicken-flavored bouillon, blended with a creamy white sauce made from butter, flour, and milk. The soup offers a comforting, mildly seasoned flavor with a smooth, rich texture. Optional garnishes add freshness and extra flavor, making it a filling choice for chilly days.
Description
The Potato Soup is prepared by boiling diced russet potatoes and carrots with garlic in water seasoned with Better Than Bouillon chicken base to create a flavorful broth. After simmering, a white sauce made from butter, flour, and warmed milk is incorporated to thicken the soup and create a creamy consistency.
The flavor profile is gentle, relying on the natural starchiness of potatoes, subtle sweetness of carrots, and a savory chicken base. The white sauce adds richness without overpowering the vegetables. The soup results in a smooth, velvety mouthfeel, ideal for warming meals.
Optional garnishes include shredded cheddar cheese, chopped green onion, and parsley, which provide color contrast and bursts of flavor enhancing each serving. The soup pairs well with simple breads or sandwiches as a light lunch or dinner.
For quicker preparation, warming the milk before combining it with flour helps the sauce thicken faster and more evenly. This small step can improve the cooking experience without altering the soup's flavor or texture.
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Ingredients
For the vegetables
- 4 cups russet potato 2 large potatoes, about 2 pounds, diced
- 1 cup carrot about 2 large, diced
- 1 clove garlic mashed and diced
- 3 cups water
- 1 tablespoon Better Than Bouillon chicken base chicken or turkey flavor is great
- 1/4 cup parsley or 1 tablespoon dried parsley, fresh chopped
- 1 teaspoon kosher salt
For the white sauce
- 1/2 cup butter one stick
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups milk whole milk is best
Optional garnishes
- cheddar cheese
- green onion chopped
- parsley chopped
Instructions
- Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
- Peel the carrots and dice about the same size as the potatoes. Add to the pot.
- Smash and mince 1 clove of garlic and add to the pot.
- Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
- Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
- Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
- Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
- Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
- Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
- Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk.* If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
- Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
- Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
- Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
- Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?
Notes
- Warming the milk before adding it to the flour helps the white sauce come together more quickly and smoothly.
Nutrition Information
Show Details
Serving
1serving
Calories
273kcal
(14%)
Carbohydrates
27g
(9%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
43mg
(14%)
Potassium
551mg
(12%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
3385IU
(68%)
Vitamin C
8mg
(9%)
Calcium
165mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 273kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Potassium | 551mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 3385IU | 68% |
| Vitamin C | 8mg | 9% |
| Calcium | 165mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
1,413 reviews
Excellent
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