Description
This Easy Potato Soup recipe is a creamy, thick, and comforting homemade soup perfect for a cozy meal. Made with diced Russet potatoes, carrots, garlic, and a rich homemade white sauce, it delivers luxurious flavor with simple pantry ingredients. Garnish with shredded cheddar cheese, chopped green onions, and parsley for extra brightness. Ready in about 30 minutes, this recipe is a timeless favorite, handed down from an Idaho potato farmer’s family.
Ingredients
Scale
Vegetables & Herbs
- 4 cups diced Russet potatoes (2 large potatoes, about 2 pounds)
- 1 cup diced carrots (about 2 large)
- 1 clove garlic (mashed and diced)
- 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
- Chopped green onions, for garnish
- Chopped parsley, for garnish
Soup Base
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor)
- 1 teaspoon kosher salt
White Sauce (Béchamel)
- 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 preferred)
Garnish
- Shredded cheddar cheese
Instructions
- Prepare the Vegetables: Peel and dice the Russet potatoes into approximately 1/2 inch cubes. Peel and dice the carrots to a similar size. Smash and mince the garlic clove.
- Cook the Vegetables: In a stock pot or 3-quart pot, add the diced potatoes, carrots, minced garlic, 3 cups of water (enough to just cover the vegetables), Better Than Bouillon Chicken Base, fresh or dried parsley, and 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a steady simmer, partially covering the pot to allow steam to escape. Simmer for about 20 minutes until the vegetables are very tender and easily mashed with a fork.
- Mash the Vegetables: Remove the pot from heat. Using a potato masher, mash the vegetables to your desired consistency—leave chunky or mash smooth with an immersion blender if preferred.
- Make the White Sauce (Béchamel): In a separate 2-quart or larger pot, melt 1/2 cup butter over medium heat. Once melted, whisk in 1/2 cup flour until it forms a smooth paste. Stir in 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook the roux mixture for 1-3 minutes while stirring constantly to cook out the raw flour taste.
- Add Milk to the Roux: Gradually add 4 cups of milk in increments of 1 cup, whisking continuously after each addition to fully incorporate the milk and avoid lumps. Maintain medium heat, stirring frequently, until the mixture comes to a boil. Let it boil for 1 minute while stirring to thicken. Remove from heat.
- Combine Soup and White Sauce: Pour the prepared white sauce into the pot with the mashed vegetables. Use a spatula to scrape all the sauce from the pot, then stir everything together until well combined and creamy.
- Serve: Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and additional parsley to taste. Serve warm.
- Storage: Store leftovers in the refrigerator for up to 5 days. Do not freeze, as the potatoes will absorb moisture and cause the sauce to separate and become grainy.
Notes
- This recipe is a traditional, creamy potato soup passed down from the granddaughter of an Idaho potato farmer, making it authentic and comforting.
- Using Better Than Bouillon Chicken Base adds rich, deep flavor; however, bouillon cubes or granules can substitute with caution due to higher saltiness.
- Adjust the consistency by mashing the vegetables as preferred: chunky, partially mashed, or completely smooth with an immersion blender.
- Whole milk yields the best creamy texture, but you can use lower fat milk if desired.
- Do not freeze leftover soup to avoid separation of sauce and grainy texture.
- Garnishes such as cheddar cheese, green onions, and fresh parsley enhance flavor and presentation.
- This recipe takes about 30 minutes from start to finish, making it a quick and satisfying meal option.
Nutrition
- Serving Size: 1 serving
- Calories: 273 kcal
- Sugar: 8 g
- Sodium: 759 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 43 mg
