Potato soup is a classic comfort food that warms you from the inside out. It’s easy to make and requires just a few simple ingredients. This creamy soup is perfect for a chilly day or as a cozy meal any time of year. Plus, it’s a great way to use up potatoes and other veggies you have in your pantry. Whether you’re serving it as a main dish or a side, this potato soup will satisfy everyone at the table.
How to Make Potato Soup
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
- 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, chopped green onions, and chopped parsley for garnish
Directions:
- Boil the Veggies: Start by peeling the potatoes and dicing them into small pieces, about 1/2 inch. Place the diced potatoes in a stock pot or a 3-quart pot. If you have a bit more or less than 4 cups of potatoes, don’t worry; it will still work. Peel and dice the carrots so they match the potato size, and add them to the pot. Next, smash and mince 1 clove of garlic and add that as well.
- Add Water and Seasonings: Pour in 3 cups of water, just enough to cover the veggies. Then, add a heaping tablespoon of Better Than Bouillon Chicken Base, adjusting the amount to your taste. Chop 1/4 cup of fresh parsley (or use dried) and add it to the pot, along with 1 teaspoon of kosher salt.
- Cook the Vegetables: Bring the mixture to a boil over high heat. Once boiling, reduce to medium heat and let it simmer with the lid slightly tilted so the steam can escape. Cook for about 20 minutes, or until the potatoes and carrots are very tender.
- Mash the Mixture: Remove the pot from the heat. Use a potato masher to mash the mixture to your preferred texture. For a velvety soup, mash a bit more, but you can leave it chunkier if you want.
- Make the White Sauce (Béchamel): In another pot, melt 1/2 cup of butter over medium heat. Once melted, mix in 1/2 cup of flour to make a paste. Stir in 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Continue cooking for 1-3 minutes, stirring often.
- Add Milk: Gradually add 4 cups of milk, one cup at a time, whisking to blend it well each time. Keep the heat on medium and stir occasionally to prevent scorching. Allow the mixture to boil for 1 minute before removing it from the heat.
- Combine: Pour the white sauce into the pot with the vegetables. Stir it all together until combined.
- Serve: Serve the soup warm, garnishing with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
- Store Leftovers: Keep any leftover soup in the fridge for up to 5 days. Avoid freezing it, as the potatoes will absorb moisture and the soup will become grainy.
How to Serve Potato Soup
Potato soup is best served hot, with your choice of toppings like shredded cheese, chopped green onions, and fresh parsley. Pair it with some crusty bread or a side salad for a complete meal. It also makes a great appetizer or side dish for any occasion.
How to Store Potato Soup
If you have any leftovers after serving, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 5 days. Just reheat it on the stove or microwave before enjoying it again. Remember, don’t freeze the soup as it may change the texture due to the potatoes absorbing moisture.
Tips to Make Potato Soup
- For extra flavor, try adding smoked paprika or a dash of hot sauce.
- Switch up the vegetables by adding celery or corn for a different texture and flavor.
- Use vegetable stock instead of water for added depth.
- If you want a smoother texture, blend the soup with an immersion blender until creamy.
Variation
You can switch this recipe by adding bacon bits for a smoky taste or using different cheeses like gouda or Monterey Jack for unique flavors. Consider also swapping out potatoes for sweet potatoes for a healthier, sweeter version.
FAQs
- Can I use instant potatoes for this recipe?
- While instant potatoes can be used in a pinch, fresh potatoes provide a better texture and flavor.
- Can I make this soup ahead of time?
- Yes, you can make the soup ahead of time. Store it in the fridge and reheat before serving.
- Is there a way to make this soup vegan?
- Absolutely! Substitute dairy milk with almond or coconut milk, use vegan butter, and omit the chicken base or use vegetable bouillon.
Potato Soup
This creamy potato soup is a classic comfort food, perfect for chilly days. It’s easy to make with simple ingredients and can be customized with various flavors.
Ingredients
Vegetables
- 4 cups diced Russet potatoes (about 2 pounds) About 2 large potatoes
- 1 cup diced carrots About 2 large carrots
- 1 clove garlic Mashed and diced
Liquids and Bases
- 3 cups water Just enough to cover the veggies
- 1 tablespoon Better Than Bouillon Chicken Base Adjust to taste
- 4 cups milk Whole milk is best
Seasonings
- ¼ cup fresh chopped parsley Or 1 tablespoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Sauce Ingredients
- ½ cup butter One stick
- ½ cup all-purpose flour
Garnishes
- to taste Cheddar cheese Chopped, for garnish
- to taste chopped green onions For garnish
- to taste chopped parsley For garnish
Instructions
Preparation
- Peel and dice the potatoes into small pieces, about 1/2 inch, and place in a stock pot.
- Peel and dice the carrots, adding them to the pot.
- Mash and mince 1 clove of garlic and add it to the pot.
Cooking
- Pour in 3 cups of water to cover the vegetables, and add Better Than Bouillon Chicken Base and fresh parsley.
- Add 1 teaspoon of kosher salt.
- Bring to a boil over high heat; then reduce to medium heat and simmer with the lid slightly tilted for about 20 minutes until tender.
Mashing and Sauce
- Remove from heat and mash the mixture to your preferred texture.
- In another pot, melt 1/2 cup of butter over medium heat, then mix in 1/2 cup of flour to create a paste.
- Add 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper, cooking for 1-3 minutes.
- Gradually add 4 cups of milk, whisking well until combined, and allow it to boil for 1 minute.
Combining
- Pour the white sauce into the pot with the vegetables and stir until fully combined.
- Serve warm, garnishing with chopped parsley, cheese, and green onions.
Notes
Store leftover soup in the fridge for up to 5 days; do not freeze as the texture may change. For added flavor, consider adding smoked paprika or hot sauce.
