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Easy Potato Soup

A creamy and comforting potato soup that's perfect for family meals, easy to prepare, and requires just one pot for minimal cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 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 to cover the veggies
  • 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

Method
 

Boil the Veggies
  1. Peel and dice the Russet potatoes into about 1/2 inch pieces; place them in a stock pot.
  2. Dice the carrots similarly and add them to the pot.
  3. Smash and mince 1 clove of garlic and toss that in too.
  4. Add 3 cups of water, just covering the veggies.
  5. Throw in a heaping tablespoon of Better Than Bouillon Base.
  6. 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
  1. Remove from heat and use a potato masher to mash to your desired texture—smooth or chunky.
Make the White Sauce (Béchamel)
  1. In a separate pot, melt 1/2 cup of butter over medium heat.
  2. Stir in 1/2 cup flour to create a paste. Cook for 1-3 minutes while stirring constantly.
  3. Gradually whisk in 4 cups of milk, one cup at a time, stirring to avoid lumps.
  4. Wait for it to boil and let it bubble for a minute. Remove from heat.
Combine & Serve
  1. Pour your creamy white sauce into the potato mixture; stir well.
  2. Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.

Notes

Keep leftovers in the fridge for up to 5 days but avoid freezing; it can get grainy.