There’s something magical about making potato soup on a chilly evening.
The simple act of peeling and chopping potatoes, stirring a bubbling pot, and watching everything turn creamy and golden feels like the ultimate comfort ritual.
As it simmers, the kitchen fills with the cozy scent of butter, garlic, and parsley — and suddenly, it feels like home.
This easy 30-minute recipe, passed down from the granddaughter of an Idaho potato farmer, is hearty, velvety, and deeply satisfying.
Serve it piping hot with a sprinkle of cheddar and green onions, and you’ve got the kind of soul-warming meal that makes ordinary nights feel special.
For the Vegetables
- Russet Potatoes – The star of the soup! Their starchy texture makes the base extra creamy without needing heavy cream. About 2 large potatoes (around 2 lbs).
- Carrots – Add a hint of sweetness and color contrast. Dice them to match the size of the potatoes.
- Garlic – Just one clove adds depth and that cozy homemade flavor.
- Water – Enough to barely cover the vegetables; this becomes part of the broth, so don’t drain it.
- Better Than Bouillon Chicken Base – Adds rich, savory flavor without needing full stock. Chicken or turkey flavor works beautifully.
- Parsley – Fresh or dried, this brightens up the soup and adds a pop of herbal freshness.
- Kosher Salt – Enhances all the natural flavors of the vegetables.
For the White Sauce (Béchamel)
- Butter – The foundation of your creamy base. It gives the soup that luxurious texture.
- All-Purpose Flour – Thickens the soup perfectly when combined with butter and milk.
- Kosher Salt & Black Pepper – A simple duo that keeps the flavor balanced and warm.
- Milk – Whole milk makes the creamiest soup, though 2% will work in a pinch. Add it gradually for a silky smooth sauce.
Optional Garnishes
- Cheddar Cheese – Melts right into the hot soup for a comforting, cheesy finish.
- Green Onions – Add a bit of color and a mild bite to balance the richness.
- Extra Parsley – For that fresh, homemade touch right before serving.
Questions About Potato Soup
- Can I skip peeling the potatoes?
Absolutely! If you like a bit of rustic texture (and let’s be honest, saving time), leave the skins on. They add flavor and nutrients too. But if you want a silky-smooth soup — channel your inner perfectionist and peel away. - My soup turned out a bit thin — how do I fix it?
No stress! Just mash a few of the cooked potatoes right in the pot to release starch and thicken it up. You can also whisk a spoonful of flour or cornstarch with water, then stir that in. Instant cozy thickness. - What kind of potatoes work best?
Good ol’ Russets are your best friend here. They’re starchy, which gives that naturally creamy texture we all love. Waxy potatoes (like red or Yukon Gold) will stay firmer — not bad, just a bit less velvety. - Can I freeze this soup?
Technically yes… but honestly, it’s not the same magic after thawing. The potatoes can turn grainy and the dairy can separate. I’d recommend just refrigerating it and finishing it off within 5 days — or inviting friends over for a “Soup Night” instead! - How can I make it extra flavorful?
Start strong — sauté a little onion or extra garlic before adding the veggies, use chicken broth instead of water, and don’t skip the parsley. A splash of cream or a sprinkle of cheese at the end doesn’t hurt either.
Easy Homemade Potato Soup
This comforting and creamy potato soup comes straight from the granddaughter of an Idaho potato farmer. It’s thick, luxurious, and perfectly hearty — no fancy ingredients or long simmer times required.
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Servings: 8
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Ingredients
For the Vegetables
- 4 cups diced Russet potatoes (about 2 large or 2 lbs)
- 1 cup diced carrots (about 2 large)
- 1 clove garlic, minced
- 3 cups water (just enough to barely cover the vegetables)
- 1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor)
- ¼ cup fresh parsley, chopped (or 1 tablespoon dried)
- 1 teaspoon kosher salt
For the White Sauce (Béchamel)
- ½ cup butter (1 stick)
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups whole milk
Optional Garnishes
- Shredded cheddar cheese
- Chopped green onions
- Extra chopped parsley
Instructions
1. Cook the Vegetables
- Peel and dice the potatoes into small cubes (about ½ inch). Add them to a 3-quart stockpot.
- Dice the carrots to match the potato size and add them to the pot.
- Add minced garlic, 3 cups of water, the bouillon base, parsley, and 1 teaspoon salt.
- Bring to a boil over high heat, then reduce to medium and simmer gently for about 20 minutes, with the lid vented.
- When the potatoes and carrots are tender (easily pierced with a fork), remove from heat.
- Use a potato masher to achieve your preferred texture — chunky, smooth, or somewhere in between. (For a silky finish, use an immersion blender.)
2. Make the White Sauce
- In a separate saucepan, melt ½ cup butter over medium heat.
- Whisk in ½ cup flour, ½ teaspoon salt, and ½ teaspoon pepper to form a roux. Cook for 1–3 minutes, stirring constantly.
- Gradually whisk in 4 cups milk, about 1 cup at a time, whisking until smooth before adding more.
Tip: Warming the milk beforehand in the microwave for 1–2 minutes helps prevent lumps and speeds things up.
- Bring the sauce to a gentle boil, stirring constantly. Let it bubble for 1 minute, then remove from heat.
3. Combine and Serve
- Pour the white sauce into the pot with the mashed vegetables. Stir well until fully blended.
- Serve hot, topped with shredded cheese, green onions, and a sprinkle of parsley.
Storage
- Store leftovers in the refrigerator for up to 5 days.
- Do not freeze. Potatoes absorb moisture and cause the sauce to separate and turn grainy.
