Potato Soup Recipe

If comfort has a flavor, it’s found in a steaming bowl of this Potato Soup Recipe. Creamy, chunky, and deeply satisfying, this soup has all the soul-soothing, homemade vibes you love on a chilly day or when you’re craving that cozy, all-is-well feeling. With simple vegetables simmered to perfection, a luscious white sauce, and endless options for garnishes, you’ll want to ladle out seconds—and maybe even thirds. Whether it’s a weeknight dinner or a friendly soup night, this Potato Soup Recipe is the kind of dish that makes everyone at the table feel right at home.

Ingredients You’ll Need

You’ll be amazed at how just a handful of essential, familiar pantry items come together in this recipe—each ingredient plays its part, building layers of flavor, creamy textures, and that classic home-cooked color. Let’s break down what you’ll need and why you truly can’t skip a thing for the best Potato Soup Recipe.

• Russet potatoes (4 cups, 2 large, about 2 lbs): The star of the show, these give the soup its signature heartiness and velvety texture.
• Carrots (1 cup, about 2 large): They add earthy sweetness and delightful color with every bite.
• Garlic (1 clove): Just a little infuses the pot with subtle warmth and depth.
• Water (3 cups): The foundation for softening the veggies, ensuring every spoonful is tender.
• Better Than Bouillon Chicken Base (1 tbsp): This paste loads in rich, savory flavor—feel free to use either chicken or turkey flavor!
• Fresh chopped parsley (1/4 cup) or dried parsley (1 tbsp): Adds flashes of color and a hint of freshness to the pot.
• Kosher salt (1 + 1/2 tsp): Just enough to coax out the natural flavors without overpowering.
• Butter (1/2 cup, 1 stick): The backbone of the creamy white sauce, don’t skimp here!
• All-purpose flour (1/2 cup): Mixed with butter, it creates the roux for that silky soup base.
• Black pepper (1/2 tsp): A pop of gentle spice in the background—absolutely necessary!
• Milk (4 cups, whole milk preferred): Achieves the luscious, dreamy creaminess that defines this soup.
• Optional garnishes: Cheddar cheese, chopped green onions, extra parsley—all perfect finishing touches for the ultimate bowl!

How to Make Potato Soup Recipe

Step 1: Prep and Boil the Vegetables

Start by peeling and dicing your russet potatoes and carrots into bite-sized pieces—aim for about half-inch chunks so they cook evenly and give a pleasing texture. Toss these into a stock pot, along with minced garlic. Add 3 cups of water; the vegetables should just barely be submerged. Stir in a heaping tablespoon of Better Than Bouillon Chicken Base (or try the turkey flavor for a twist), your chopped parsley, and a teaspoon of kosher salt. Bring everything to a boil over high heat, then reduce to a lively simmer with the lid vented. Let the vegetables cook for about 20 minutes, until the potatoes and carrots are fork-tender and practically begging to be mashed.

Step 2: Mash for Perfect Texture

Once your veggies are soft, grab a potato masher and give the mixture a few satisfying smashes. The consistency is totally up to you—keep it chunky for lots of texture, or mash it smooth if you’re after a silkier experience. If you’re a ultra-smooth soup fan, try an immersion blender, but I promise a few potato chunks add incredible cozy character to this Potato Soup Recipe!

Step 3: Create the White Sauce

While the veggies simmer and cool a bit, let’s get saucy! In a separate pot, melt a generous 1/2 cup of butter over medium heat. Whisk in 1/2 cup of all-purpose flour, along with the remaining salt and pepper, cooking for 1-3 minutes. You want a thick, warm paste (also called a roux) that will transform your soup from brothy to dreamy. Slowly add the milk, a cup at a time, whisking thoroughly with each addition. Take your time—dumping it in all at once leads to flour lumps (and no one likes those)! Once all the milk is in, keep whisking until it comes to a gentle boil, then boil for one minute. You’ll notice it thickens up to the perfect, creamy texture.

Step 4: Combine and Finish the Soup

Carefully pour the lush white sauce into the pot with your mashed veggies. Use a spatula to scrape out every last bit of creamy goodness! Stir gently until fully combined and smooth. The soup should be beautifully creamy yet packed with pops of tender potato and carrot. Taste and adjust seasoning if you like, then get ready to serve up your homemade Potato Soup Recipe in big, generous bowls.

How to Serve Potato Soup Recipe

Garnishes

The finishing touches make all the difference! Sprinkle your Potato Soup Recipe bowls with shredded cheddar cheese, a flurry of fresh green onions, or even extra chopped parsley. Each garnish adds more color, flavor, and even a little crunch—those toppings are what turn a lovely soup into true comfort food magic.

Side Dishes

Pair your steaming soup with a hunk of warm, crusty bread, a simple green salad tossed with vinaigrette, or homemade biscuits for dipping. These classic sides transform the meal into a full, satisfying spread that’s perfect for family dinners or casual get-togethers.

Creative Ways to Present

Want to jazz things up? Ladle your Potato Soup Recipe into miniature mugs for adorable appetizer servings at parties. Serve the soup in hollowed-out sourdough bread bowls for extra flair, or set up a topping bar so everyone can customize their own bowl with cheeses, bacon bits, or extra herbs. The possibilities are endless and always delicious!

Make Ahead and Storage

Storing Leftovers

Leftover Potato Soup Recipe makes wonderful quick lunches! Simply cool the soup to room temperature, transfer to airtight containers, and refrigerate for up to five days. The flavor deepens over time, so it’s sometimes even better the next day!

Freezing

It’s best not to freeze this particular soup. The potatoes absorb extra moisture and the creamy sauce tends to separate and become grainy once thawed. For that reason, plan on sharing any extra with friends or family, or just savoring it for a few days in your fridge.

Reheating

When reheating, gently warm your soup over low to medium heat on the stovetop, stirring often so nothing sticks or curdles. You can add a splash of milk if the soup is thicker than you like. Microwave reheating works as well—heat in intervals, stirring in between until perfectly hot and creamy.

FAQs

Can I make Potato Soup Recipe vegetarian?

Absolutely! Swap the chicken or turkey bouillon base for a quality vegetable bouillon or stock. The result is still rich, hearty, and every bit as delicious for plant-based eaters.

What kind of potatoes are best for this soup?

Russet potatoes are classic for Potato Soup Recipe due to their fluffiness and mild flavor, but Yukon golds are a lovely alternative for a slightly more buttery, creamy finish. Play around to find your personal favorite!

Can I add other vegetables?

Of course! Celery, leeks, or even sweet corn can be stirred in for extra flavor and texture. Just be sure to dice additional veggies small enough so they soften at about the same rate as your potatoes and carrots.

How do I avoid lumpy soup when making the white sauce?

The trick is patience: Add the milk to the flour-butter mixture gradually, whisking constantly. This ensures the flour is fully incorporated each step of the way, eliminating lumps and ensuring a dreamy soup every time.

Can I use non-dairy milk?

Yes, you can substitute plant-based milks like oat or almond milk for a dairy-free Potato Soup Recipe. Just note that the flavor and creaminess can vary based on your chosen milk—whole fat options yield the richest results!

Final Thoughts

There’s nothing quite like a big bowl of this Potato Soup Recipe to warm you up inside and out. Every spoonful is hearty, creamy, and totally customizable—make it once and you’ll find it sneaking into your regular meal rotation, guaranteed. Try it soon, share it with loved ones, and enjoy your new go-to comfort food!

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