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, or 2 pounds); 1 cup diced carrots (about 2 large carrots); 1 clove garlic, mashed and diced; 3 cups water; 1 tablespoon Better Than Bouillon Chicken Base (or turkey flavor; see notes for substitutions); 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; Cheddar cheese, shredded; Chopped green onions; Chopped fresh parsley

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If you’re craving a bowl of comfort that’s both heartwarming and quick to make, this Potato Soup Recipe is your answer! Imagine tender russet potatoes and sweet carrots simmered to perfection, then enveloped in a luxurious, silky white sauce. Every spoonful is creamy, cozy, and packed with flavor, thanks to the perfect blend of soup basics and vibrant garnishes. Whether it’s a chilly evening or you just want a dash of nostalgia, this is one recipe that always feels like home. Let’s make something unforgettable, one ladle at a time!

Ingredients You’ll Need

Just a handful of kitchen staples, plus a few vibrant veggies, come together for this Potato Soup Recipe. Each ingredient is chosen for its role in balancing flavor, texture, and color, making every bite memorable!

Russet potatoes: These give creaminess and body to the soup—small dice ensures faster, even cooking and the classic potato flavor really shines here.
Carrots: Sweet carrots add lovely color and subtle sweetness, making every spoonful a bit more dynamic.
Garlic: Freshly smashed and minced garlic infuses a gentle, aromatic base that builds the soup’s savory depth.
Water: Just enough to cover the veggies—this is absorbed, not wasted, contributing directly to the soup’s texture.
Better Than Bouillon Chicken Base: A big spoonful goes a long way here, infusing the broth with rich, roasted flavor.
Fresh parsley (or dried): Adds a pop of greenness and freshness. Use fresh if you can for vibrancy, but dried works beautifully in a pinch.
Kosher salt: Essential for drawing out the natural flavors in the veggies and giving the soup balanced seasoning.
Butter: The backbone of the white sauce, butter ensures every drop is silky and rich.
All-purpose flour: Helps thicken the soup for that classic, satisfying consistency.
Black pepper: A gentle kick to the finish—a must for bringing the whole pot to life!
Whole milk: Makes the soup luxuriously creamy. If you only have 2%, don’t worry—it’ll still be wonderful.
Optional garnishes (cheddar cheese, green onions, extra parsley): These finishing touches add layers of flavor and color, making the Potato Soup Recipe irresistibly inviting.

How to Make Potato Soup Recipe

Step 1: Boil the Vegetables

Start by peeling and dicing your russet potatoes and carrots, keeping the pieces small for speedy, even cooking. Pop them into a large stockpot with freshly minced garlic, and add just enough water to barely cover the veggies. Stir in the Better Than Bouillon, parsley, and salt—this begins layering in all that savory goodness from the start. Bring the pot to a boil, then reduce the heat and let everything gently simmer with the lid cracked. After about 20 minutes, your potatoes and carrots should be fork-tender and bursting with flavor.

Step 2: Mash to Desired Texture

Once the vegetables are cooked through, grab your potato masher and give the mixture a few good presses. I like a soup with some texture, so I only mash it partway, but if you prefer a chunky or ultra-smooth bowl, feel free to mash more or even use an immersion blender for a velvety finish. This step lets you customize the Potato Soup Recipe to just the way you love it!

Step 3: Prepare the White Sauce

While your veggies are simmering, let’s make the white sauce (bechamel). In a separate pot, melt butter over medium heat, then whisk in the flour, salt, and pepper, stirring constantly until it forms a golden, fragrant paste. Now, here’s the key: add the milk slowly, one cup at a time, whisking thoroughly after each addition. This keeps your sauce smooth and lump-free—a secret to the silky character of this Potato Soup Recipe. When the sauce is thick and bubbling, it’s ready to pour in!

Step 4: Combine and Finish

Carefully pour the white sauce into the pot of potatoes and carrots, scraping every last bit with a spatula for maximum flavor. Stir everything together and watch as the soup transforms into a creamy, comforting masterpiece. Keep it on low heat while you get your garnish game ready, then serve the soup hot and watch smiles all around!

How to Serve Potato Soup Recipe

Garnishes

This is where your Potato Soup Recipe really starts to shine. Pile on a cloud of shredded cheddar cheese so it melts into little rivulets of richness, then sprinkle with chopped green onions and a scatter of fresh parsley. Every topping adds a new flavor note and a pop of color, turning a humble bowl of soup into something truly special.

Side Dishes

Potato soup is a superstar all on its own, but it loves a few simple sidekicks. Serve with warm, crusty bread for dunking, a crisp green salad to balance out the richness, or even a few crackers for that essential soup-side crunch. Personal favorites? A thick slice of buttered sourdough or a homemade biscuit right alongside your cozy bowl.

Creative Ways to Present

If you’re entertaining, get fancy! Serve this Potato Soup Recipe in mini mugs for appetizer-sized helpings at a party, or hollow out small bread bowls for a delightful, edible twist. You can also set up a toppings bar and let everyone customize their bowl with cheese, bacon bits, extra herbs, or even a drizzle of hot sauce.

Make Ahead and Storage

Storing Leftovers

Once cooled, ladle leftover Potato Soup Recipe into airtight containers and refrigerate for up to five days. The flavors deepen overnight, making each reheat just as satisfying as the first serving.

Freezing

The texture of potatoes makes this recipe a bit finicky for freezing; the potatoes tend to absorb moisture and turn grainy, and the creamy base can separate. For best results, enjoy your soup fresh or within a few days of making it—it’s the perfect excuse to invite friends over for seconds!

Reheating

Reheat gently in a saucepan over low to medium heat, stirring frequently to keep the soup creamy. If it’s a little thick, add a splash of milk to loosen it up. You can also microwave single servings—just don’t forget to stir halfway through to keep the soup smooth and even.

FAQs

Can I use a different type of potato?

Absolutely! While russets make the soup extra creamy, Yukon Golds or red potatoes work wonderfully and hold their shape a bit better. Each variety brings its own character to the Potato Soup Recipe.

Is there a way to make this Potato Soup Recipe vegetarian?

Yes—simply swap the Better Than Bouillon Chicken Base for a vegetable broth version or your favorite veggie bouillon. The rest of the recipe stays the same, and you’ll still end up with a deeply flavorful result.

Can I add protein to this recipe?

You sure can! Stir in cooked, crumbled bacon, diced ham, or even shredded cooked chicken during the last step for an even heartier bowl. The creamy base pairs beautifully with almost any savory addition.

What makes this Potato Soup Recipe so creamy?

It’s all about the homemade white sauce (bechamel) made from butter, flour, and whole milk. When poured into the soup, it creates that luxurious texture you won’t get from shortcuts or cream alone.

Can I make this recipe gluten-free?

Definitely! Substitute a gluten-free all-purpose flour blend for the regular flour when making the white sauce, and double-check your bouillon base for hidden gluten. The results are every bit as comforting and creamy.

Final Thoughts

If you’re searching for the perfect, cozy meal that feels like a warm hug, this Potato Soup Recipe is truly a must-try. Gather your favorite toppings, invite a friend, and create memories—one steaming bowl at a time. Bon appétit!