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Potato Soup

This easy potato soup recipe is a warm, comforting dish perfect for chilly days. It delivers a creamy, delicious flavor and can be customized with your favorite toppings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups diced Russet potatoes (about 2 pounds) 2 large potatoes
  • 1 cup diced carrots (about 2 large)
  • 1 clove garlic (mashed and diced)
Liquids & Base
  • 3 cups water to cover the veggies
  • 1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor is great)
  • 4 cups milk (whole milk is best)
Seasonings
  • 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
  • 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
Toppings
  • as desired Cheddar cheese (for topping)
  • as desired Chopped green onions (for garnish)
  • as desired Chopped parsley (for garnish)

Method
 

Preparation
  1. Peel the potatoes and dice them into small pieces, about 1/2 inch. Place them in a pot.
  2. Peel and dice the carrots similarly and add them to the pot with the garlic.
Cooking
  1. Pour in 3 cups of water to cover the veggies and add Better Than Bouillon Chicken Base, chopped parsley, and kosher salt.
  2. Bring to a boil over high heat, then lower the heat to medium and simmer for about 20 minutes until tender.
  3. Remove from heat and use a potato masher to mash the soup to your desired texture.
Making the White Sauce
  1. 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.
  2. 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.
Combining
  1. Pour the white sauce into the pot with the mashed potatoes and stir everything together.
  2. Ladle the soup into bowls and top with chopped parsley, shredded cheddar cheese, and chopped green onions.

Notes

Keep leftover soup in the fridge for up to 5 days, but don’t freeze it as it changes texture.