Name: Easy Creamy Potato Soup Recipe - Delicious & Simple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8 servings
Ingredients: 4 cups diced Russet 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 recommended); 1/4 cup fresh chopped parsley (plus more for garnish, or 1 tablespoon dried parsley); 1 teaspoon kosher salt; 1/2 cup unsalted butter; 1/2 cup all-purpose flour; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 cups milk (whole milk provides the creamiest texture); 1 cup shredded cheddar cheese (or more, to your liking); 1/4 cup chopped green onions; Additional chopped fresh parsley

Potato Soup Recipe (Easy) is the ultimate comfort food, and for good reason! There’s something undeniably soul-soothing about a steaming bowl of creamy, flavorful potato soup, especially on a chilly evening or when you’re craving a taste of home. This particular Potato Soup Recipe (Easy) has become a beloved staple in my kitchen because it delivers incredible flavor without any fuss. Forget complicated steps and endless chopping; this recipe proves that delicious, hearty soup can be incredibly accessible. What makes it truly special is the perfect balance of tender potatoes, savory broth, and a delightful creaminess that coats your tongue, all achieved with minimal effort. It’s the kind of meal that warms you from the inside out and leaves you feeling utterly satisfied. Get ready to discover your new favorite go-to!

Ingredients:

4 cups diced Russet 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 recommended)
1/4 cup fresh chopped parsley (plus more for garnish, or 1 tablespoon dried parsley)
1 teaspoon kosher salt (for the broth)
1/2 cup unsalted butter (one stick)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt (for the roux)
1/2 teaspoon black pepper
4 cups milk (whole milk provides the creamiest texture, but 2% works too)
1 cup shredded cheddar cheese (or more, to your liking, for topping)
1/4 cup chopped green onions (for garnish)
Additional chopped fresh parsley (for garnish)

Cooking the Vegetables

Step 1: Prepare the Broth Base

Let’s get started by creating a flavorful broth that will form the foundation of our delicious potato soup. In a large pot or Dutch oven, combine the 3 cups of water with the 1 tablespoon of Better Than Bouillon Chicken Base. Stir this well until the bouillon is completely dissolved. This concentrated base is where a lot of our savory flavor will come from, so make sure it’s fully incorporated. Now, add the 1 teaspoon of kosher salt to this liquid. This initial salting helps to season the vegetables as they cook and ensures even flavor distribution throughout the soup.

Step 2: Cook the Potatoes and Carrots

Next, we’ll add our main vegetables to the flavorful broth. Carefully add the 4 cups of diced Russet potatoes and the 1 cup of diced carrots to the pot. These vegetables will simmer and become tender in the broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer gently. We want the vegetables to become fork-tender but not mushy. This usually takes about 15-20 minutes. While the vegetables are simmering, go ahead and mash that 1 clove of garlic and then mince it very finely. We’ll add this aromatic touch a bit later.

Creating the Creamy Base

Step 3: Make the Roux

Once the potatoes and carrots are tender, we’ll shift our focus to creating a rich and creamy texture for our soup. This is where the roux comes in. In a separate medium saucepan, melt the 1/2 cup of butter over medium heat. Once the butter is fully melted and looks foamy, gradually whisk in the 1/2 cup of all-purpose flour. You’re looking for a smooth paste to form. Cook this paste, stirring constantly, for about 1-2 minutes. This step is crucial for cooking out the raw flour taste and developing a nutty aroma. Don’t let it brown too much, a pnon-alcoholic ale golden color is perfect. This mixture, known as a roux, is our thickening agent.

Step 4: Incorporate the Milk and Aromatics

Now, it’s time to bring everything together. Slowly whisk the 4 cups of milk into the roux, a little at a time, to prevent lumps. Continue whisking until the mixture is smooth and starts to thicken slightly. This gradual addition is key to achieving a silky smooth sauce. Once the milk is incorporated and the sauce is begin extractning to thicken, add the finely diced garlic and the 1/4 cup of fresh chopped parsley (or 1 tablespoon of dried parsley). Stir in the 1/2 teaspoon of kosher salt and the 1/2 teaspoon of black pepper. Taste and adjust seasoning if needed – you might want a touch more salt or pepper depending on your preference.

Combining and Finishing

Step 5: Combine and Simmer

With our creamy base ready, it’s time to join forces. Carefully ladle the tender potatoes and carrots, along with their broth, into the saucepan with the creamy milk mixture. Stir gently to combine everything thoroughly. Bring the soup back to a gentle simmer over medium-low heat. Do not boil vigorously, as this can cause the milk to curdle. Let the soup simmer for another 5-10 minutes, allowing all the flavors to meld together beautifully and the soup to reach your desired consistency. Stir occasionally to prevent sticking. For an even smoother soup, you can use an immersion blender to partially or fully blend the soup at this stage, but I often like to leave some potato and carrot chunks for texture.

Step 6: Serve and Garnish

Our comforting potato soup is almost ready to be enjoyed! Ladle the hot soup into bowls. Now for the best part – the garnishes! Generously sprinkle each bowl with the shredded cheddar cheese. The heat of the soup will melt the cheese into gooey deliciousness. Top with a sprinkle of chopped green onions for a fresh, sharp contrast and a little more chopped fresh parsley for a final burst of color and herbaceousness. Serve immediately and savor this wonderfully easy and satisfying potato soup recipe.

Conclusion:

And there you have it – your very own delicious and incredibly easy Potato Soup Recipe! This comforting bowl of goodness is perfect for a chilly evening, a simple weeknight meal, or even a potluck gathering. The creamy texture, combined with the hearty potatoes and aromatic vegetables, makes it a crowd-pleaser every time. I truly hope you enjoy making and savoring this Potato Soup Recipe (Easy) as much as I do!

For serving suggestions, this soup is fantastic on its own, but it also pairs wonderfully with crusty bread for dipping, a side salad for a complete meal, or even some crispy beef bacon bits sprinkled on top for an extra layer of flavor and texture. If you’re feeling adventurous with variations, consider adding shredded cheese like cheddar or Gruyere, a swirl of sour cream, or even some fresh herbs like chives or parsley for a burst of freshness. Don’t be afraid to experiment and make this Potato Soup Recipe (Easy) your own!

Frequently Asked Questions:

Q1: How can I make this Potato Soup Recipe (Easy) thicker?

If you prefer a thicker soup, you can easily achieve this by mashing some of the cooked potatoes directly in the pot before adding the cream or milk. Alternatively, you can dissolve a tablespoon of cornstarch in a little cold water and whisk it into the simmering soup until it thickens. Another simple method is to remove about a cup of the soup, blend it in a blender or with an immersion blender until smooth, and then stir it back into the pot.

Q2: Can I make this Potato Soup Recipe (Easy) ahead of time?

Absolutely! This Potato Soup Recipe (Easy) is a great candidate for making ahead. In fact, the flavors often meld and deepen overnight. Store it in an airtight container in the refrigerator for up to 3-4 days. When reheating, you may need to add a splash of milk or broth to reach your desired consistency, as it can thicken considerably when chilled.