why make this recipe
This easy potato soup recipe is a warm, comforting dish perfect for chilly days. It’s simple to make, uses basic ingredients, and delivers a creamy, delicious flavor that everyone loves. Plus, you can customize it with your favorite toppings, making it a fun meal for the whole family.
how to make Potato Soup
Ingredients :
- 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 (chicken or turkey flavor is great)
- 1/4 cup fresh 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)
- Cheddar cheese (for topping)
- Chopped green onions (for garnish)
- Chopped parsley (for garnish)
Directions :
- Boil the veggies. Start by peeling the potatoes and dicing them into small pieces, about 1/2 inch. Place them in a pot. If you have a bit more or less than 4 cups, it’s okay. Peel the carrots and dice them similarly. Add them to the pot. Then, smash and mince the garlic and add it in.
- Add water and seasoning. Pour in 3 cups of water so that it just covers the veggies. Add a heaping tablespoon of Better Than Bouillon Chicken Base for flavor, along with the chopped parsley and 1 teaspoon kosher salt. Bring the pot to a boil over high heat. Once boiling, lower the heat to medium and let it simmer for about 20 minutes until the potatoes and carrots are tender.
- Mash the mixture. Take the pot off the heat and use a potato masher to mash the soup to your preferred texture. You can leave it chunky or make it smooth with an immersion blender.
- Make the white sauce (bechamel). In another pot, melt 1/2 cup of butter on medium heat. Add 1/2 cup of flour and stir it into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper, cooking for 1-3 minutes while stirring.
- Add milk slowly. Gradually add the 4 cups of milk, one cup at a time, mixing well with a whisk each time. Keep stirring to prevent the bottom from burning. Wait for the sauce to boil, then boil for 1 minute and remove from heat.
- Combine everything. Pour the white sauce into the pot with potatoes and stir everything together.
- Serve and enjoy. Ladle the soup into bowls and top with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
- Store leftovers. Keep leftover soup in the fridge for up to 5 days, but don’t freeze it, as the potatoes will absorb moisture and change texture.
how to serve Potato Soup
Serve the potato soup warm in bowls. Top with shredded cheddar cheese, chopped green onions, and parsley for a tasty finish. This dish is best enjoyed with fresh bread or crackers on the side.
how to store Potato Soup
Store any leftover potato soup in an airtight container in the refrigerator for up to 5 days. It’s important not to freeze this soup, as freezing can change its texture and make it grainy when reheated.
tips to make Potato Soup
- Use fresh ingredients for the best flavor.
- Adjust the thickness by adding more milk if you prefer a creamier texture.
- Experiment with various toppings like crispy bacon bits, sour cream, or additional herbs for extra flavor.
variation
For a twist, consider adding cooked bacon bits, sautéed onions, or different types of cheese for a richer flavor. You could also add some spices like cayenne pepper for a bit of heat.
FAQs
1. Can I use other types of potatoes?
Yes, you can use other types of potatoes, but Russet potatoes give the best flavor and texture for this creamy soup.
2. Is it okay to skip the garlic?
Yes, if you don’t like garlic, you can leave it out or replace it with onion for a different flavor.
3. Can I use lower-fat milk?
Yes, you can use lower-fat milk, but whole milk gives the best creamy texture.
Potato Soup
Ingredients
Method
- Peel the potatoes and dice them into small pieces, about 1/2 inch. Place them in a pot.
- Peel and dice the carrots similarly and add them to the pot with the garlic.
- Pour in 3 cups of water to cover the veggies and add Better Than Bouillon Chicken Base, chopped parsley, and kosher salt.
- Bring to a boil over high heat, then lower the heat to medium and simmer for about 20 minutes until tender.
- Remove from heat and use a potato masher to mash the soup to your desired texture.
- In another pot, melt 1/2 cup of butter on medium heat, then whisk in 1/2 cup of flour, adding a pinch of kosher salt and black pepper.
- Gradually add 4 cups of milk, one cup at a time, mixing well to prevent burning. Boil for 1 minute and then remove from heat.
- Pour the white sauce into the pot with the mashed potatoes and stir everything together.
- Ladle the soup into bowls and top with chopped parsley, shredded cheddar cheese, and chopped green onions.