Hey there! Today, we’re diving into the world of comfort food with my favoritecreamy potato soup. Now, I know what you’re thinking—potato soup? Isn’t that just mashed potatoes in disguise? But trust me, this creamy concoction is the ultimate hug in a bowl, perfect for those chilly days when you need a little warmth. Before we jump in, if you’re into similar cozy dishes, check out my creamy, hearty cheddar garlic herb potato soup. Now, let’s get cooking!
Why you’ll love this recipe
I’m a firm believer that easy recipes shouldn’t skimp on flavor, and thispotato soupis proof. You’ll love this recipe because not only is it supersimpleto whip up, needing just about 30 minutes from start to finish, but it’s also versatile. Whether you’re feeding picky eaters or looking to impress dinner guests, this dish delivers every single time. Plus, it’s one of those recipes that doesn’t demand much—a handful of ingredients most of us already have hidden in our pantry!
Ingredients
- 4 cups diced Russet potatoes
- 1 cup diced carrots
- 1 clove garlic, minced
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base
- 1/4 cup fresh or 1 tablespoon dried parsley
- 1 teaspoon kosher salt
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon black pepper
- 4 cups milk
Step-by-step instructions
Prepare the veggies
We’ll start by peeling and dicing those potatoes. Toss them into a stock pot. Do the same with the carrots and garlic. Honestly, the aroma of garlic cooking is one of my favorites—it just feels like home.
Get it simmering
Pour in three cups of water over the veggies, ensuring they’re barely covered. Add in a heaping tablespoon of the Better Than Bouillon Base and throw in some parsley and kosher salt. Bring this to a boil over high heat, then lower it to simmer. I usually vent the lid slightly to keep a rolling simmer without splatters.
Mash it up
After about 20 minutes, your veggies should be fork-tender. Use a potato masher to roughly mash the soup to your liking. I like mine with little bites of potato still intact for texture.
Create the creamy sauce
Now, in a separate pot, melt the butter over medium heat. Stir in the flour, creating a paste—it’s going to look a bit like cookie dough at this point. Add the remaining salt and pepper, stirring constantly for about a minute or two. No need for fancy chef skills here; just keep everything moving so nothing burns.
Slowly start adding the milk a cup at a time, whisking continually until the mixture is smooth and starts to thicken. Once bubbly, let it boil for a quick minute for that perfect creamy consistency.
Combine and serve
Pour the creamy sauce over your mashed potato mixture and stir everything together. Serve it warm with a sprinkling of chopped parsley, shredded cheese, or green onions. My little ones love when I add a handful of shredded cheddar to their bowls—it just melts perfectly!
Recipe tips & variations
Feel free to make thiscreamy potato soupyours! For those who love a bit of heat, add in some crushed red pepper flake or a pinch of cayenne. A dash of nutmeg can also add a lovely warmth. For extra protein, stir in cooked, diced chicken or bacon bits. Experimenting with different cheeses or herbs like thyme can give new delicious dimensions every time you make it.
Storage & reheating
Got leftovers? Lucky you! Store this soup in an airtight container in the fridge for up to three days. When it comes to reheating, you’ll want to do it gently on the stove over low heat, stirring occasionally. If you find it’s too thick, just add a splash of milk to thin it out as desired.
FAQs
Can I freeze potato soup?
Yes, but the texture may change and become a little grainy. Add extra cream when reheating to help.
What type of potatoes are best for this soup?
Russet potatoes are best because they’re starchy and help thicken the soup.
How do I avoid a lumpy roux?
Be patient! Add the milk slowly and whisk constantly for a smooth base.
Can I make this soup vegetarian?
Yes! Just swap the chicken base for vegetable broth for a tasty vegetarian version.
Recipes you may like
Here are more recipes that’ll bring warmth to your kitchen:
- Benigni’s potato soup: creamy comfort food
- Creamy, hearty cheddar garlic herb potato soup
- Creamy, spicy butternut squash & sweet potato soup bliss
Remember, the best part of cooking is trying new things, so don’t be afraid to tweak this recipe however you see fit. Enjoy your cooking adventure!
Creamy Potato Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting creamy potato soup perfect for chilly days, easy to make and full of flavor.
Ingredients
- 4 cups diced Russet potatoes
- 1 cup diced carrots
- 1 clove garlic, minced
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base
- 1/4 cup fresh or 1 tablespoon dried parsley
- 1 teaspoon kosher salt
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon black pepper
- 4 cups milk
Instructions
- Peel and dice the potatoes, carrots, and garlic. Add to stock pot.
- Pour in three cups of water, add Better Than Bouillon Base, parsley, and salt. Bring to a boil, then lower to simmer.
- After 20 minutes, when the veggies are tender, mash to desired consistency.
- In a separate pot, melt butter, stir in flour, salt, and pepper for a minute or two. Gradually whisk in milk until smooth and thickened.
- Combine the creamy sauce with the mashed potato mixture and serve warm.
Notes
- For added heat, consider adding crushed red pepper flakes or cayenne pepper.
- Experiment with different cheeses or herbs for a new flavor twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg