Name: Potato Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups diced Russet potatoes (about 2 large potatoes, ~2 pounds); 1 cup diced carrots (about 2 large carrots); 1 clove garlic, mashed and diced; 3 cups water (enough to just cover the vegetables); 1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor); 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley); 1 teaspoon kosher salt; 1/2 cup butter (1 stick); 1/2 cup all-purpose flour; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 cups whole milk; Shredded cheddar cheese; Chopped green onions; Chopped parsley

If you’re searching for the ultimate comfort in a bowl, look no further—this Potato Soup Recipe is here to warm your soul and satisfy your cravings. Loaded with creamy potatoes, tender carrots, a hint of garlic, and finished with a luscious white sauce, every spoonful is pure joy. Whether you’re feeding a crowd or cozying up on a chilly night, this dish always brings people together with its simple, homey flavors and irresistibly rich texture.

Ingredients You’ll Need

The beauty of this Potato Soup Recipe is how such simple, humble ingredients come together to create something special. Every component has a job to do—potatoes make the soup hearty, carrots add subtle sweetness, garlic brings depth, and a white sauce ties it all together for that dreamy creaminess.

Russet Potatoes: Choose two large ones (about 2 pounds), peeled and diced small for a comforting, chunky texture.
Carrots: Diced carrots bring a vibrant splash of color and natural sweetness to the mix.
Garlic: Just one clove, mashed and diced, goes a long way towards building flavor without overpowering the soup.
Water: Enough to barely cover the veggies, the water absorbs their flavor and becomes the soul of the soup.
Better Than Bouillon Chicken Base: This gives the soup deep, savory notes; chicken or turkey flavor both work brilliantly.
Fresh Parsley: Chopped parsley (fresh or dried) brightens up every bowl and adds a pop of green.
Kosher Salt: Essential for bringing all the tastes together—don’t skip or skimp!
Butter: The start of the white sauce, butter gives your soup that beloved richness and smooth mouthfeel.
All Purpose Flour: Helps thicken the soup and give it body—no watery broths here.
Black Pepper: Adds a gentle kick and balances the creaminess.
Whole Milk: Four cups work best for a luxuriously creamy consistency, so don’t go skimpy.
Cheddar Cheese (garnish): Perfect for swirling in at the end or sprinkling on top—melted or sharp, your choice!
Chopped Green Onions (garnish): Their bite and color add contrast to the rich soup base.
Extra Parsley (garnish): A final flourish that’s as pretty as it is tasty.

How to Make Potato Soup Recipe

Step 1: Prepare and Boil the Vegetables

Peel and dice your potatoes and carrots into small, even pieces—aim for around half an inch so they cook quickly and evenly. Toss them in your stock pot along with the minced garlic and just enough water to barely cover the veggies. Add your tablespoon of Better Than Bouillon, the freshly chopped (or dried) parsley, and salt. Crank up the heat until it all comes to a lively boil, then adjust to medium so it simmers gently for about 20 minutes. You’re looking for potatoes and carrots that mash easily with a fork.

Step 2: Mash for Texture

Once your veggies are luxuriously soft, grab a potato masher and give everything a few good presses. This is where you can really make this Potato Soup Recipe your own—leave it chunkier for a rustic bowl, or mash it smooth if you love a silkier texture. If you want to go ultra-creamy, whip out an immersion blender and go to town.

Step 3: Create the White Sauce

Near the end of vegetable simmering time, melt your butter in a separate saucepan over medium heat. Sprinkle in the flour while whisking to make a thick, golden paste (the magical roux!). Add kosher salt and black pepper, and cook for a minute or two. Now, slowly drizzle in the whole milk, whisking steadily to keep the mixture smooth. Add the milk in stages—if you add it all at once, you’ll get lumpy soup and no one wants that. Keep stirring, and once you see bubbles in the middle, let it boil while stirring for another minute, then pull it off the heat.

Step 4: Combine and Finish

Take your dreamy white sauce and pour it right into your pot of mashed veggies. Use a spatula to make sure you don’t leave any of that velvety goodness behind! Stir it all together and see the transformation—suddenly, this Potato Soup Recipe is impossibly creamy and ready to eat.

Step 5: Serve and Enjoy

Ladle the hot soup into bowls and finish each serving with your favorite garnishes. I love extra parsley for color, a handful of shredded cheddar for richness, and sliced green onions for a fresh, zippy crunch. Friends and family will be lining up for seconds!

How to Serve Potato Soup Recipe

Garnishes

Garnishes elevate each bowl from comforting to Instagram-worthy. Try a sprinkle of shredded cheddar cheese for gooey richness, a dusting of chopped parsley for brightness, and a handful of green onions for a little punch. You can even add a dollop of sour cream or crispy bacon bits for an extra treat!

Side Dishes

A classic Potato Soup Recipe pairs beautifully with crusty bread or warm biscuits—think carb-on-carb goodness! A side salad with a tangy vinaigrette can lighten things up if you’re craving something crisp and refreshing. For a full meal, serve with roasted veggies or grilled cheese sandwiches for dunking.

Creative Ways to Present

If you’re looking to impress, serve your Potato Soup Recipe in bread bowls—honestly, who doesn’t love edible dishes? Mason jars make delightful to-go options for picnics or potlucks, while mini cups topped with a sprinkle of cheese are perfect for appetizer-sized bites at a dinner party.

Make Ahead and Storage

Storing Leftovers

Leftover Potato Soup Recipe is just as delicious the next day (if not better). Simply let the soup cool completely, then transfer it to an airtight container and refrigerate. It will keep for up to five days without losing any of its cozy charm.

Freezing

This is one of the rare times I’ll advise against freezing: the potatoes will soak up too much moisture, making the soup go grainy, and the dreamy white sauce tends to separate. It’s best to make what you’ll eat within a week—and maybe invite a friend over to help polish it off.

Reheating

To reheat, simply pour the soup into a saucepan and warm over medium-low heat, stirring often so nothing sticks. If it thickens up too much in the fridge, just splash in a bit of milk until it’s back to your desired consistency, and you’re good to go!

FAQs

Can I make this Potato Soup Recipe vegetarian?

Absolutely! Just swap the chicken or turkey bouillon base for a vegetable version, and make sure to use vegetable stock if you want even more layered flavor.

Is it possible to use a different type of potato?

Yes! While russets are a classic for their fluffy texture, Yukon Gold potatoes make this Potato Soup Recipe extra creamy and have a slightly buttery taste. Use what you love or have on hand.

Can I add other vegetables?

Definitely—for extra color and nutrition, toss in corn kernels, celery, or even chopped spinach towards the end of cook time. It’s a flexible recipe, so make it your own!

What if I don’t have Better Than Bouillon?

No worries—you can use chicken or turkey bouillon cubes or granules. Just be mindful they tend to be saltier, so taste as you go and adjust the salt level accordingly.

How can I make this Potato Soup Recipe gluten-free?

It’s easy! Substitute your favorite gluten-free all purpose flour blend for the regular flour in the white sauce step, and the results will be just as creamy and delicious for everyone at the table.

Final Thoughts

I truly hope you give this Potato Soup Recipe a try the next time you’re craving something comforting, simple, and utterly satisfying. It’s a dish that brings people together—so grab your favorite spoon, gather your loved ones, and dig in!