Name: Easy Potato Soup Recipe - Creamy Comfort Food
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8 servings
Ingredients: 4 cups diced Russet potatoes (about 2 large potatoes, 2 pounds); 1 cup diced carrots (about 2 large carrots); 1 clove garlic, mashed and finely diced; 3 cups water; 1 tablespoon Better Than Bouillon Chicken Base; 1/4 cup fresh chopped parsley (or 1 tablespoon dried); 1 teaspoon kosher salt; 1/2 cup butter; 1/2 cup all-purpose flour; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 cups milk; Shredded cheddar cheese, for topping; Chopped green onions, for topping; Chopped fresh parsley, for topping

Potato Soup Recipe (Easy) – who doesn’t love a warm, comforting bowl of potato soup? It’s a classic for a reason, conjuring up images of cozy evenings and simple, satisfying meals. This particular Potato Soup Recipe (Easy) is a lifesaver for busy weeknights or when you’re craving something hearty without the fuss. What makes this version so special? It’s all about layering those deep, savory flavors while keeping the steps incredibly straightforward. We’re talking about tender potatoes melting into a rich, creamy broth, punctuated by just the right amount of savory goodness. Forget complicated techniques; this is pure, unadulterated comfort food that everyone will devour. Get ready to discover your new favorite go-to for a truly delightful culinary experience.

Ingredients:

4 cups diced Russet potatoes (this is roughly 2 large potatoes, about 2 pounds)
1 cup diced carrots (approximately 2 medium to large carrots)
1 clove garlic, mashed and then finely diced
3 cups water
1 tablespoon Better Than Bouillon Chicken Base (you can also use turkey flavor if you prefer)
1/4 cup fresh chopped parsley (or if you’re using dried, 1 tablespoon)
1 teaspoon kosher salt (for the initial broth)
1/2 cup butter (which is one standard stick)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt (for the roux)
1/2 teaspoon black pepper
4 cups milk (whole milk will give you the creamiest result)
Shredded cheddar cheese, for topping (as much or as little as you like!)
Chopped green onions, for topping
Chopped fresh parsley, for topping (extra, if you have it!)

Making the Broth and Cooking the Vegetables

First, we’ll create a flavorful base for our potato soup. In a large pot or Dutch oven, combine the 3 cups of water, 1 tablespoon of Better Than Bouillon Chicken Base, and 1 teaspoon of kosher salt. Stir this mixture over medium heat until the bouillon base is completely dissolved. This step is crucial for ensuring the salty, savory chicken flavor is evenly distributed throughout the soup. Once dissolved, add the 4 cups of diced Russet potatoes and the 1 cup of diced carrots to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes and carrots are fork-tender. You want them to be soft enough to easily pierce with a fork, but not so mushy that they’ve completely broken down. This ensures a pleasant texture in your finished soup. While the vegetables are simmering, you can mash and finely dice your garlic clove.
Once your potatoes and carrots are tender, it’s time to incorporate the aromatics. Stir in the mashed and diced garlic clove along with the 1/4 cup of fresh chopped parsley (or 1 tablespoon of dried parsley if that’s what you have). Parsley adds a lovely fresh, herbaceous note that complements the richness of the soup. Let this simmer for another 5 minutes, allowing the flavors to meld together. You can also add the 1/2 teaspoon of black pepper at this stage if you like. Taste the broth at this point and adjust the initial 1 teaspoon of kosher salt if needed, keeping in mind you’ll be adding more salt later.

Creating the Creamy Base (Roux)

Now, we’ll move on to creating the thick, creamy base of our potato soup. In a separate medium saucepan, melt the 1/2 cup of butter over medium heat. Once the butter is melted and begin extracts to lightly foam, whisk in the 1/2 cup of all-purpose flour. This mixture is called a roux, and it’s the key to achieving a velvety smooth soup. Cook the roux, stirring constantly, for about 1-2 minutes. You want to cook out the raw flour taste, but be careful not to brown it too much; a pnon-alcoholic ale golden color is ideal. This cooked roux will act as a thickening agent for our soup.
Gradually whisk the 4 cups of milk into the roux, a little at a time. It’s important to add the milk slowly and whisk continuously to prevent lumps from forming. As you add the milk, the mixture will start to thicken. Keep whisking until all the milk has been incorporated and you have a smooth, creamy white sauce. Once the sauce has reached a smooth consistency, add the 1/2 teaspoon of kosher salt to this mixture.

Combining and Finishing the Soup

It’s time to bring everything together to create our delicious potato soup. Carefully ladle about 2 cups of the hot broth mixture (with the cooked vegetables) from the large pot into the saucepan with the milk mixture. Whisk them together thoroughly. This “tempering” process helps to gently bring the temperature of the milk mixture up, making it less likely to curdle when combined with the hotter vegetable broth.
Once tempered, pour the contents of the saucepan (the thickened milk mixture) back into the large pot with the remaining vegetables and broth. Stir everything together well. Now, you have a couple of options for the final texture. If you prefer a chunkier soup, simply stir and heat through. If you like a smoother, creamier soup, you can use an immersion blender to purée some or all of the soup directly in the pot. Alternatively, you can carefully transfer batches of the soup to a regular blender (being sure to vent the lid and cover with a towel to avoid steam explosions) and blend until smooth, then return it to the pot.
Continue to cook the soup over medium-low heat, stirring occasionally, until it is heated through and has thickened to your desired consistency. Do not let the soup boil once the milk has been added, as this can cause it to curdle. This usually takes about 5-10 minutes. Taste the soup one last time and adjust seasoning with more kosher salt and black pepper if needed. The exact amount of salt will depend on the saltiness of your bouillon base and your personal preference.
Serve the potato soup hot. Ladle generous portions into bowls. For a truly delightful finish, generously top each bowl with shredded cheddar cheese, chopped green onions, and a sprinkle of extra fresh chopped parsley. The melted cheese adds a wonderful gooeyness, and the green onions and parsley provide a fresh, vibrant contrast in both flavor and color. Enjoy your wonderfully comforting and easy potato soup!

Conclusion:

And there you have it – your very own delicious and comforting Potato Soup Recipe (Easy)! We hope you enjoyed this simple yet incredibly satisfying dish. This soup is perfect for a cozy weeknight meal, a warming starter for a dinner party, or even a delightful lunch on a chilly day. Don’t be afraid to experiment with the serving suggestions; a sprinkle of crispy beef bacon bits, some freshly chopped chives, or a dollop of sour cream can elevate this soup to new heights.

Remember, the beauty of this Potato Soup Recipe (Easy) lies in its adaptability. Feel free to add other vegetables like carrots or celery along with the potatoes, or even some cooked beef ham or chicken for a heartier meal. The possibilities are endless! We encourage you to give this recipe a try and discover just how easy and rewarding homemade soup can be. Happy cooking!

Frequently Asked Questions:

Can I make this Potato Soup Recipe (Easy) ahead of time?

Absolutely! This Potato Soup Recipe (Easy) reheats beautifully. You can make it a day or two in advance and store it in an airtight container in the refrigerator. When ready to serve, gently reheat it on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of milk or broth if the soup has thickened too much.

What kind of potatoes are best for this Potato Soup Recipe (Easy)?

For the creamiest texture, Yukon Gold or Russet potatoes are excellent choices. Yukon Golds tend to break down slightly, creating a lovely creamy consistency without needing too much blending. Russets also work well and can achieve a similar result. Avoid waxy potatoes like red or new potatoes, as they hold their shape better and might not give you the desired creamy texture.