Description
This Easy Potato Soup is creamy, thick, and comforting, perfect for a quick weeknight meal. Optional cheesy garnish adds extra richness.
Ingredients
- 4 cups diced Russet potatoes (about 2 large potatoes, 2 lbs)
- 1 cup diced carrots (about 2 large)
- 1 clove garlic, mashed and diced
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base (or substitute)
- ¼ cup fresh chopped parsley (or 1 tbsp dried)
- 1 teaspoon kosher salt
- ½ cup butter (1 stick)
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups milk (whole milk preferred)
- Optional garnishes: cheddar cheese, chopped green onions, chopped parsley
Instructions
- Peel and dice potatoes into small cubes (½ inch). Place in a stock pot.
- Peel and dice carrots similarly and add to the pot.
- Add mashed garlic, water, bouillon, parsley, and salt. Bring to a boil, then reduce to simmer for 20 minutes until tender.
- Roughly mash the potato-carrot mixture to desired texture, leaving some chunks if preferred.
- In a separate pot, melt butter over medium heat. Stir in flour, salt, and pepper to make a roux. Cook 1–3 minutes.
- Gradually whisk in milk, 1 cup at a time, until smooth. Bring to boil, then cook 1 minute.
- Pour white sauce into the potato mixture and stir to combine.
- Serve warm with optional garnishes: cheddar cheese, parsley, green onions.
- Store leftovers in the fridge for up to 5 days. Do not freeze.
Notes
- If short on time, warm milk in the microwave before adding to roux for faster white sauce.
- Do not freeze soup — it will separate and become grainy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering / Roux
- Cuisine: American