Name: Easy Potato Soup Recipe - Creamy & Delicious Comfort
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 4 cups diced Russet potatoes (peeled and cut into roughly 1/2-inch cubes; about 2 large potatoes, weighing around 2 pounds); 1 cup diced carrots (peeled and cut into roughly 1/4-inch cubes; about 2 medium carrots); 1 clove garlic (minced finely, then mashed into a paste); 3 cups water; 1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor); 1/4 cup fresh chopped parsley (plus more for garnish; 1 tablespoon dried parsley); 1 teaspoon kosher salt; 1/2 cup unsalted butter; 1/2 cup all-purpose flour; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 4 cups milk (whole milk); 1 to 1.5 cups shredded cheddar cheese; Chopped green onions, for garnish (about 2-3 stalks); Chopped fresh parsley, for garnish

Potato Soup Recipe (Easy) is the ultimate comfort food, a warm hug in a bowl that soothes the soul and satisfies the senses. There’s a reason why this classic dish is so universally beloved – it’s incredibly versatile, wonderfully creamy, and deceptively simple to prepare. Whether you’re looking for a hearty meal on a chilly evening, a comforting starter for a gathering, or just a reliable weeknight dinner that everyone will adore, this Potato Soup Recipe (Easy) delivers. What makes this particular iteration so special is its ability to strike that perfect balance: rich and decadent enough to feel like a treat, yet wholesome and grounding. Forget complicated steps and lengthy cooking times; this recipe is designed for maximum flavor with minimum fuss, proving that delicious, homemade goodness can be achieved with just a few key ingredients and a touch of love.

Ingredients:

4 cups diced Russet potatoes (peeled and cut into roughly 1/2-inch cubes; this will be about 2 large potatoes, weighing around 2 pounds)
1 cup diced carrots (peeled and cut into roughly 1/4-inch cubes; this will be about 2 medium carrots)
1 clove garlic (minced finely, then mashed into a paste with the side of your knife for maximum flavor release)
3 cups water
1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor works wonderfully here to deepen the broth’s taste)
1/4 cup fresh chopped parsley (plus more for garnish; if using dried, 1 tablespoon will suffice)
1 teaspoon kosher salt (for the broth and vegetables)
1/2 cup unsalted butter (this is one standard stick)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt (for the roux and final seasoning)
1/2 teaspoon freshly ground black pepper
4 cups milk (whole milk provides the richest, creamiest texture, but 2% will also work)
1 to 1.5 cups shredded cheddar cheese (sharp cheddar offers the most flavor, but mild or a blend is also delicious)
Chopped green onions, for garnish (about 2-3 stalks, whites and greens separated and sliced thinly)
Chopped fresh parsley, for garnish

Cooking the Vegetables

Step 1: Simmering the Base

In a large pot or Dutch oven, combine the diced Russet potatoes, diced carrots, minced garlic paste, 3 cups of water, 1 tablespoon of Better Than Bouillon Chicken Base, 1/4 cup of fresh chopped parsley, and 1 teaspoon of kosher salt. Stir everything together well to ensure the bouillon dissolves and the seasonings are evenly distributed. Bring this mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 15-20 minutes, or until the potatoes and carrots are fork-tender. You want them to be soft enough to mash slightly if desired later, but not so cooked that they turn to mush. This initial simmer infuses the vegetables with the savory chicken flavor and creates a flavorful broth.

Making the Creamy Roux

Step 2: Building the Creamy Base

While the vegetables are simmering, let’s get started on the rich, creamy base of our soup. In a separate medium saucepan, melt the 1/2 cup of butter over medium heat. Once the butter is completely melted and starts to lightly bubble, gradually whisk in the 1/2 cup of all-purpose flour. Continue whisking constantly for about 1 to 2 minutes. This process, called making a roux, cooks out the raw flour taste and creates a thickening agent. The mixture will become a smooth, pnon-alcoholic ale yellow paste. Don’t let it brown; we’re aiming for a “white roux” here. This step is crucial for achieving a smooth, lump-free soup.

Step 3: Incorporating the Milk

Once your roux has cooked for the requisite minute or two, slowly begin extract to whisk in the 4 cups of milk, a little at a time. Pour in about a cup of milk and whisk vigorously until it’s fully incorporated into the roux, creating a smooth, thick sauce. Then, gradually add the remaining milk, continuing to whisk constantly. Keep whisking until all the milk is added and the sauce is smooth and lump-free. Bring this mixture to a gentle simmer, stirring frequently, and cook for another 5-7 minutes, or until it has thickened to your desired consistency. It should be thick enough to coat the back of a spoon nicely. This is the foundation of your creamy potato soup.

Combining and Finishing the Soup

Stegin extract: Merging Flavors

Now it’s time to bring everything together! Once the vegetables in the large pot are tender, carefully ladle about 2 cups of the hot vegetable and broth mixture into the creamy milk mixture in the saucepan. Whisk this thoroughly to combine. Then, pour this thickened mixture back into the large pot with the remaining vegetables. Stir everything together gently. At this point, you can choose your desired texture. For a chunkier soup, leave the vegetables as they are. For a smoother soup, you can use an immersion blender to partially or fully blend the soup, or carefully transfer about half of the soup to a regular blender (vent the lid and cover with a towel to avoid steam burns) and blend until smooth, then return it to the pot.

Step 5: Adding Cheese and Seasoning

Reduce the heat of the combined soup to low. Add the 1/2 teaspoon of kosher salt and the 1/2 teaspoon of black pepper. Stir well. Now, it’s time for the star of the show: the cheddar cheese. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until each addition is melted before adding more. Continue until all the cheese is melted and the soup is wonderfully cheesy and creamy. Taste the soup and adjust seasoning with more salt and pepper if needed. Remember, the bouillon and cheese can be salty, so taste before adding more. You want a rich, comforting, and perfectly seasoned potato soup. Garnish generously with chopped green onions and fresh parsley before serving hot.

Conclusion:

And there you have it! Our Potato Soup Recipe (Easy) is ready to be devoured. This hearty and comforting soup is a guaranteed crowd-pleaser, perfect for a chilly evening or a satisfying lunch. We’ve shown you just how simple it is to create a wonderfully creamy and flavorful soup with minimal effort. Don’t be afraid to experiment and make it your own!

Serving this delicious soup is a joy. It’s fantastic on its own, but even better when paired with a crusty bread for dipping, a simple side salad, or even some crispy beef bacon bits and shredded cheddar cheese for a truly decadent experience. For variations, consider adding a touch of smoked paprika for a subtle smoky depth, or some finely chopped chives or fresh parsley as a bright, herbaceous garnish. You can also blend in some cooked broccoli or cauliflower for added nutrients and color.

We encourage you to get into the kitchen and whip up this Potato Soup Recipe (Easy). We’re confident you’ll love the results and find it to be a staple in your recipe collection.

Frequently Asked Questions:

Can I make this soup ahead of time?

Absolutely! This Potato Soup Recipe (Easy) actually tastes even better the next day as the flavors have more time to meld. Simply store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if it has thickened too much.

What if I don’t have heavy cream?

No problem! You can substitute the heavy cream with an equal amount of half-and-half or even whole milk for a lighter version. For a dairy-free option, coconut milk (full-fat canned variety will give the creamiest texture) or a plant-based milk like oat milk can be used, though they might slightly alter the flavor profile.