This creamy potato soup is a thick, comforting bowl made with tender russet potatoes, sweet carrots, and a silky white sauce, finished with cheddar, green onions, and parsley.
It is a great way to turn a few pantry vegetables into a satisfying meal for a chilly night. The potatoes simmer until soft and get mashed right in the pot, so the soup comes out satisfying and thick without any blender, and the whole pot is ready in under an hour.
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Why This Creamy Potato Soup Recipe Works
Simmering the potatoes and carrots in water with a spoonful of chicken base gives the vegetables a savory flavor from the inside. Mashing some of them in the pot releases starch, which thickens the soup naturally.
The butter and flour white sauce is cooked separately and added at the end, so the milk stays smooth and the soup tastes rich instead of floury. Toppings add contrast with sharp cheese and fresh herbs.
Ingredients for Creamy Potato Soup
- 4 cups diced russet potatoes (about 2 lb)
- 1 cup diced carrots (about 2 large)
- 1 clove garlic, minced
- 3 cups water
- 1 tbsp chicken base paste
- 1/4 cup fresh chopped parsley, or 1 tbsp dried parsley
- 3/4 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1/2 cup butter (1 stick)
- 1/2 cup all purpose flour
- 4 cups whole milk
- Shredded cheddar cheese, chopped green onions, and parsley, for garnish
Russet potatoes. They are starchy, so they break down and thicken the soup. Yukon golds give a creamier, more buttery result.
Chicken base paste. It adds savory depth, so the salt here is kept low. Chicken or vegetable broth in place of the water and base also works.
Whole milk. It gives the ideal body. Two percent works, but the soup will be a little thinner.
Butter and flour. Together they form the roux that thickens the milk. Cook the flour for at least a minute to remove the raw taste.
Toppings. Cheddar, green onions, and parsley bring sharpness and freshness. Crisp bacon is another popular choice.
How to Make Creamy Potato Soup
1. Simmer the vegetables. Combine the potatoes, carrots, garlic, water, chicken base, parsley, and 1/2 tsp of the salt in a large stockpot. Bring to a boil, then reduce the heat to medium low, tilt the lid, and simmer for about 20 minutes, until the potatoes are fork tender.
2. Mash. Take the pot off the heat and mash the vegetables right in the liquid to your preferred texture, leaving some chunks for body.
3. Start the roux. In a second pot, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes into a smooth paste. Stir in the remaining salt and the pepper.
4. Add the milk. Pour in the milk gradually while whisking until smooth. Bring to a gentle boil and cook for 1 minute until thickened.
5. Combine. Pour the white sauce into the pot of vegetables and stir. Warm the soup gently, thinning it with a splash of milk or water if it is too thick.
6. Serve. Ladle into bowls and top with cheddar, green onions, and parsley.
How to Serve Creamy Potato Soup
Serve the soup piping hot with toppings on the side so everyone can build a bowl. A square of Roasted chile cheese cornbread or a few air fryer garlic bread slices turn it into a full meal.
For more warm soups, try the chicken gnocchi soup or a bowl of creamy tomato bisque soup.
How to Store and Reheat Creamy Potato Soup
Cool the soup quickly and refrigerate it within two hours. In an airtight container, it keeps for 3 to 4 days.
Reheat gently on the stove over medium low heat, stirring often, until it reaches 165 degrees F. Add a splash of milk if the soup has thickened in the fridge. Potato soup made with milk tends to turn grainy after freezing, so it is ideal when enjoyed fresh.
Tips and Variations for Creamy Potato Soup
Dice evenly. Pieces of the same size cook at the same speed, so none stay hard.
Keep the roux smooth. Add the milk slowly and whisk constantly to avoid lumps.
Do not boil hard after adding milk. Gentle heat keeps the soup smooth.
Mash to taste. Mash more for a thick soup, or less for a chunky one.
Add smoked paprika. A small pinch gives a smoky, warm flavor.
Add heat. A few dashes of hot sauce wake up the soup if you like some spice.
Top with bacon. Crumbled bacon adds salt and crunch, so skip extra salt in that case.
Cool soup safely. Large pots hold heat, so divide the soup into shallow containers, as explained in the University of Nebraska serving soup safely guide.
Frequently Asked Questions About Creamy Potato Soup
Can I make creamy potato soup without a blender?
Yes. This recipe is made without a blender. Mashing the cooked potatoes in the pot gives a thick, rustic texture.
Why is my soup too thick?
Potato soup thickens as it sits. Thin it with a splash of milk or water while reheating.
Can I make this creamy potato soup in a slow cooker?
You can simmer the vegetables in a slow cooker until tender, then mash them and stir in the white sauce made on the stove.
What potatoes are ideal?
Russets are ideal for thickness, and Yukon golds are ideal for a creamy, buttery flavor.
Can I make it meatless?
Yes. Swap the chicken base for vegetable base and garnish with cheese and green onions.
Creamy Potato Soup Recipe
Equipment
- Large Stockpot
- Whisk
- Potato Masher
Ingredients
Main Ingredients
- 4 cup diced russet potatoes about 2 lb
- 1 cup diced carrots about 2 large
- 1 cloves garlic minced
- 3 cup water
- 1 tbsp chicken base paste
- ¼ cup fresh chopped parsley or 1 tbsp dried
- ¾ tsp kosher salt divided
- ½ tsp black pepper
- ½ cup butter 1 stick
- ½ cup all purpose flour
- 4 cup whole milk
- 1 tbsp shredded cheddar, green onions, and parsley for garnish
Instructions
Cooking
- Simmer. Cook the potatoes, carrots, garlic, water, chicken base, parsley, and 1/2 teaspoon salt in a large stockpot about 20 minutes until tender.
- Mash. Mash with a potato masher right in the pot, leaving some chunks.
- Make the roux. Melt the butter in a second pot, whisk in the flour 1 to 2 minutes, and add the remaining salt and pepper.
- Add the milk. Whisk in the milk gradually and boil 1 minute until thick.
- Combine. Stir the white sauce into the vegetables, warm gently, and top with cheddar, green onions, and parsley.
