Description
This hearty and creamy Idaho potato soup is comforting, flavorful, and incredibly easy to make. Packed with russet potatoes, carrots, garlic, and a rich white sauce, this Creamy Easy Potato Soup Recipe is ready in just 30 minutes — the perfect cozy meal any day of the week.
Ingredients
- 4 cups diced Russet potatoes (2 large potatoes, about 2 pounds)
- 1 cup diced carrots (about 2 large)
- 1 clove garlic (mashed and diced)
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor)
- 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
- 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
- 4 cups milk (whole milk is best)
- cheddar cheese, for garnish
- chopped green onions, for garnish
- chopped parsley, for garnish
Instructions
1. Peel and dice the russet potatoes into small 1/2 inch cubes and place them in a stock pot or 3-quart pot.
2. Peel and chop the carrots to a similar size as the potatoes and add them to the pot.
3. Smash and dice the garlic clove and add it to the pot.
4. Pour in 3 cups of water, adjusting as needed to just cover the vegetables.
5. Add 1 tablespoon of Better Than Bouillon Chicken Base to the pot and stir.
6. Add chopped parsley and 1 teaspoon kosher salt. Bring to a boil, then reduce to a simmer and cook for 20 minutes until vegetables are fork-tender.
7. Use a potato masher to mash the vegetables lightly for a creamy texture, or blend for smoother consistency.
8. In a separate pot, melt butter over medium heat. Add flour and whisk into a paste.
9. Add 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook the roux for 1–3 minutes, stirring.
10. Gradually whisk in milk, one cup at a time, ensuring smoothness before adding more.
11. Continue stirring until the white sauce boils. Let it boil for 1 minute, then remove from heat.
12. Pour the white sauce into the mashed potato mixture and stir thoroughly to combine.
13. Serve warm, garnished with shredded cheddar cheese, green onions, and parsley.
Notes
Use real whole milk for best creaminess and flavor.
Roughly mash for a hearty soup or blend for a smoother texture.
Adjust the salt depending on your broth or bouillon base.
Leftovers can be refrigerated for up to 3 days and reheat well.