Potato Soup Recipe (Easy)
Whirlwind of Comfort in a Bowl
Ever walked into a room where the aroma of savory potato soup danced through the air? Something about that creamy, rich scent really makes you feel at home, doesn’t it? This easy potato soup recipe is a must-try, bringing together humble ingredients into a luscious concoction that’s ready in no time. Plus, it only requires one pot, which means less time scrubbing and more time enjoying.
Why Make This Recipe
Why do we love it, you ask? Here are a couple of juicy reasons:
- Easy Cleanup: One pot means fewer dishes, and who doesn’t want to avoid the dishwashing drama? 🙌
- Affordability: With ingredients you probably already have, this soup won’t break the bank.
- Family-Friendly: Kids love it, adults love it—basically, it’s a crowd-pleaser. Let’s be real, what’s not to love about warm, comforting soup?
Ingredients
You don’t need fancy stuff—just these basics!
- 4 cups diced Russet potatoes (2 large potatoes, about 2 pounds)
- 1 cup diced carrots (about 2 large)
- 1 clove garlic (mashed and diced)
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base
- 1/4 cup chopped parsley (or 1 tablespoon dried parsley)
- 1 teaspoon kosher salt
- 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)
- Shredded cheddar cheese, for serving
- Chopped green onions, for garnish
- Chopped parsley, for garnish
Directions
Ready? Let’s dive into the creamy goodness!
Boil the Veggies:
- Peel and dice the Russet potatoes into about 1/2 inch pieces; place them in a stock pot.
- Dice the carrots similarly and add them to the pot.
- Smash and mince 1 clove of garlic and toss that in too.
- Add 3 cups of water, just covering the veggies.
- Throw in a heaping tablespoon of Better Than Bouillon Base (the Roasted Chicken flavor works wonders).
- Add 1/4 cup chopped parsley and 1 teaspoon of kosher salt. Bring to a boil, then simmer for about 20 minutes until tender.
Mash It Up:
- Remove from heat and use a potato masher to mash to your desired texture—smooth or chunky, you choose!
Make the White Sauce (Béchamel):
- In a separate pot, melt 1/2 cup of butter over medium heat.
- Stir in 1/2 cup flour to create a paste. Cook for 1-3 minutes while stirring constantly—don’t skip this step!
- Gradually whisk in 4 cups of milk, one cup at a time. Keep stirring to avoid flour lumps.
- Wait for it to boil and let it bubble for a minute. Remove from heat.
Combine & Serve:
- Pour your creamy white sauce into the potato mixture; stir well.
- Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and those lovely chopped green onions.
Storage Tip: Keep leftovers in the fridge for up to 5 days but avoid freezing; it can get grainy.
Now it’s time to invite a friend over, because soup and stories go hand in hand, right?
How to Make Potato Soup Recipe (Easy) – Overview
Making potato soup is as simple as 1-2-3. Start with boiling the veggies; focus on cooking them until super soft. Don’t forget the white sauce—it’s the key to that creamy texture. Finally, mix both together and serve warm topped with your favorite garnishes. Quick pro tip: Don’t skip toasting the garlic for enhanced flavor! ✨
How to Serve Potato Soup Recipe (Easy)
Serve this beauty in a big bowl, and let the aroma take center stage. Picture creamy white soup, dotted with vibrant green parsley, and a sprinkle of golden cheese melting on top. Pair it with crusty bread or crispy croutons for that perfect color and crunch. Each spoonful should feel like a warm hug—satisfying and wholesome.
How to Store Potato Soup Recipe (Easy)
This soup keeps well in the fridge for up to five days. Just make sure to store it in an airtight container—you don’t want any fridge flavors invading your cozy soup vibes! For reheating, simply warm it on the stove over low heat, adding a splash of milk if needed to revive its creaminess.
Tips to Make Potato Soup Recipe (Easy)
- Timing: You can chop the veggies ahead of time to save minutes during meal prep.
- Ingredient Swaps: Got leftover mashed potatoes? You can use those instead—the soup will be thicker and super creamy.
- Texture Tips: Adjust the mashing to suit your taste; keep it chunky for a rustic vibe or blend for smoothness.
Variation
Want to shake things up? Consider adding bacon bits for a smoky twist or broccoli for a nutritional boost. For a vegan version, swap the butter and milk for plant-based alternatives and the chicken bouillon for vegetable broth. Get creative with spices too—paprika or a dash of hot sauce can really make it sing! 🎤
FAQs
Q1: Can I make this soup in advance?
Yes, you can prep it ahead; just remember to store it in the fridge and heat it up the next day.
Q2: Can I freeze the potato soup?
I wouldn’t recommend it. Potatoes absorb moisture and can turn grainy upon thawing. No one wants that drama!
Q3: What can I substitute for Better Than Bouillon?
You can use bouillon granules or cubes, but be careful with the salt, as they are much saltier than the paste.
📌 Pin this recipe for your next cozy dinner night!
Easy Potato Soup
Ingredients
Method
- Peel and dice the Russet potatoes into about 1/2 inch pieces; place them in a stock pot.
- Dice the carrots similarly and add them to the pot.
- Smash and mince 1 clove of garlic and toss that in too.
- Add 3 cups of water, just covering the veggies.
- Throw in a heaping tablespoon of Better Than Bouillon Base.
- Add 1/4 cup chopped parsley and 1 teaspoon of kosher salt. Bring to a boil, then simmer for about 20 minutes until tender.
- Remove from heat and use a potato masher to mash to your desired texture—smooth or chunky.
- In a separate pot, melt 1/2 cup of butter over medium heat.
- Stir in 1/2 cup flour to create a paste. Cook for 1-3 minutes while stirring constantly.
- Gradually whisk in 4 cups of milk, one cup at a time, stirring to avoid lumps.
- Wait for it to boil and let it bubble for a minute. Remove from heat.
- Pour your creamy white sauce into the potato mixture; stir well.
- Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
