Go Back
–+ servings

Creamy Potato Soup

No ratings yet
Creamy Potato Soup blends diced potatoes and carrots cooked in a savory bouillon broth with a classic butter-and-milk white sauce for a velvety texture. This comforting soup is satisfying and rich, yet comes together quickly using pantry staples and a few fresh ingredients. Perfect for an easy weeknight dinner, it's even better with cheddar cheese and fresh green onions on top.
Print Recipe Pin Recipe
Servings: 1 serving
Course: Main Course, Soup
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the soup
  • 2 large potatoes about 2 lbs, peeled and diced
  • 2 carrots peeled and diced
  • 1 clove garlic smashed and minced
  • 3 cups water
  • 1 heaping tablespoon Better Than Bouillon Base chicken or turkey flavor is great
  • 1/4 cup fresh parsley chopped, or 1 tablespoon dried parsley
  • 1 teaspoon kosher salt
For the white sauce
  • 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
Optional garnishes
  • cheddar cheese
  • chopped green onions
  • chopped parsley

Equipment

  • Stock pot or 3-quart pot
  • Potato masher
  • 2-quart saucepan
  • Whisk
  • Spatula

Method
 

  1. Peel and dice the potatoes into 1/2-inch pieces and transfer them to a stock pot or 3-quart pot.
  2. Dice the carrots to a similar size and add them to the pot.
  3. Add the minced garlic to the pot.
  4. Pour in the water so the vegetables are just covered, adjusting as needed. Stir in the heaping tablespoon of Better Than Bouillon Base.
  5. Add the fresh or dried parsley and the teaspoon of kosher salt. Bring everything to a boil over high heat, then reduce to medium and keep at a gentle simmer. Partially cover the pot, leaving the lid vented. Simmer for about 20 minutes, or until the potatoes and carrots are very tender and easily mashed with a fork.
  6. Take the pot off the heat. Use a potato masher to mash the vegetables until you reach your preferred texture, whether chunky or mostly smooth.
  7. While the vegetables cook, melt the butter in a 2-quart or larger saucepan over medium heat. Stir in the flour with a whisk to form a paste.
  8. Add the kosher salt and black pepper to the paste and cook, stirring constantly, for 1 to 3 minutes.
  9. Gradually add the milk, one cup at a time, whisking well after each addition to fully combine before adding more. This should take a few minutes and helps prevent lumps.
  10. Once all the milk is incorporated, continue stirring often. Bring the sauce to a boil over medium heat, then let it boil for one minute, stirring the entire time. Remove from heat.
  11. Pour the white sauce into the pot with the mashed vegetable mixture. Use a spatula to scrape all of the sauce in, and stir until combined.
  12. Serve the soup hot, topped with chopped parsley, shredded cheddar cheese, and green onions if you like.
  13. Refrigerate any leftovers for up to 5 days. Do not freeze, as the texture will change and become grainy.
  14. For quicker results, you can warm the 4 cups of milk in the microwave before adding it to the roux.

Nutrition

Calories: 485kcal

Notes

For a vegetarian version, use vegetable bouillon instead of chicken or turkey. The soup can be left chunky or blended for a smoother consistency to suit your taste. It pairs well with crusty bread or a green salad. Store leftovers in the refrigerator for up to five days and reheat gently. Do not freeze, as the potatoes and white sauce will separate and become grainy after thawing.

Tried this recipe?

Let us know how it was!