Name: Easy Potato Soup Recipe - Comforting & Delicious
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6-8 servings
Ingredients: 4 cups diced Russet potatoes (about 2 pounds, peeled and cut into roughly 1/2-inch cubes); 1 cup diced carrots (about 2 large carrots, peeled and cut into roughly 1/4-inch cubes); 1 clove garlic, mashed and finely minced; 3 cups water; 1 tablespoon Better Than Bouillon Chicken Base; 1/4 cup fresh chopped parsley (plus extra for garnish, or 1 tablespoon dried parsley); 1 teaspoon kosher salt (for the broth); 1/2 cup unsalted butter (one stick); 1/2 cup all-purpose flour; 1/2 teaspoon kosher salt (for the roux); 1/2 teaspoon black pepper; 4 cups milk (whole milk is recommended for creaminess); 1.5 to 2 cups shredded cheddar cheese; Chopped green onions, for garnish

Potato Soup Recipe (Easy) doesn’t just warm your belly; it wraps you in a comforting hug. It’s the ultimate soul food, the kind of dish that makes a rainy Tuesday feel like a cozy Saturday. Why do we all adore this creamy, dreamy creation? It’s the sheer simplicity combined with incredible flavor. The humble potato, when transformed, becomes a star, offering a delightful earthiness that’s both satisfying and grounding. What truly elevates this particular Potato Soup Recipe (Easy) is its effortless preparation – you’ll be amazed at how quickly you can whip up a pot of pure deliciousness, perfect for busy weeknights or leisurely weekend brunches. Get ready to discover your new go-to recipe for pure comfort.

Ingredients:

4 cups diced Russet potatoes (about 2 pounds, peeled and cut into roughly 1/2-inch cubes)
1 cup diced carrots (about 2 large carrots, peeled and cut into roughly 1/4-inch cubes)
1 clove garlic, mashed and finely minced
3 cups water
1 tablespoon Better Than Bouillon Chicken Base (or turkey flavor, for a rich broth)
1/4 cup fresh chopped parsley (plus extra for garnish, or 1 tablespoon dried parsley)
1 teaspoon kosher salt (for the broth)
1/2 cup unsalted butter (one stick)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt (for the roux)
1/2 teaspoon black pepper
4 cups milk (whole milk is recommended for creaminess, but 2% will also work)
1.5 to 2 cups shredded cheddar cheese (sharp or mild, your preference)
Chopped green onions, for garnish

Preparing the Potatoes and Carrots

Start by peeling your Russet potatoes and carrots. For the potatoes, aim for uniform 1/2-inch cubes. This ensures they cook evenly. For the carrots, smaller, 1/4-inch cubes are ideal, as they’ll soften nicely within the soup without becoming mushy. Set these aside once diced. Mince your garlic clove very finely after mashing it slightly to help release its flavors.

Cooking the Vegetables

Step 1: Simmering the Vegetables

In a large pot or Dutch oven, combine the diced Russet potatoes, diced carrots, minced garlic, 3 cups of water, 1 tablespoon of Better Than Bouillon Chicken Base, 1 teaspoon of kosher salt, and 1/4 cup of chopped fresh parsley (or 1 tablespoon of dried parsley if using). Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes and carrots are tender when pierced with a fork. We want them cooked through but not falling apart at this stage, as they will cook a bit more.

Creating the Creamy Base

Step 2: Making the Roux

While the vegetables are simmering, it’s time to prepare the creamy base for our soup. In a separate medium saucepan, melt the 1/2 cup of butter over medium heat. Once the butter is fully melted and starts to lightly bubble, gradually whisk in the 1/2 cup of all-purpose flour. Continue whisking constantly for about 1 to 2 minutes. This mixture, known as a roux, will thicken the soup beautifully. It should turn a pnon-alcoholic ale golden color; be careful not to let it brown too much, as this can impart a darker color and slightly different flavor to the soup.

Step 3: Gradually Incorporating Milk

After whisking the flour into the butter for a minute or two, it’s time to add the milk. Slowly pour in the 4 cups of milk, whisking continuously as you add it. This gradual addition and constant whisking are crucial to prevent lumps from forming and to create a smooth, velvety texture. Continue to cook this mixture over medium heat, stirring frequently, until it thickens to a consistency that coats the back of a spoon. This usually takes about 5-7 minutes. Don’t let it boil rapidly, just a gentle simmer is perfect.

Combining and Finishing the Soup

Step 4: Blending and Reintroducing

Once the vegetables are tender and the milk mixture has thickened, it’s time to bring them together. You have a couple of options here for texture. For a smoother soup, you can carefully transfer about half of the cooked vegetable mixture to a blender (or use an immersion blender directly in the pot, being cautious of the hot liquid) and blend until smooth. Then, pour the blended mixture back into the pot with the remaining vegetables. Alternatively, if you prefer a chunkier soup, you can leave the vegetables as they are, or mash a few of the potatoes against the side of the pot with your spoon to release some starch and create a bit of thickness.

Step 5: Adding Cheese and Final Seasoning

Now for the best part! Reduce the heat to low and stir in the 1.5 to 2 cups of shredded cheddar cheese, a little at a time, stirring until each addition is fully melted and incorporated. This process creates that wonderfully cheesy, comforting flavor. Add the remaining 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Taste the soup and adjust seasonings as needed. Remember, Better Than Bouillon can be quite salty, so taste before adding more salt. Let the soup simmer gently for another 5 minutes to allow the flavors to meld.

Serving the Potato Soup

Ladle the hot, creamy potato soup into bowls. Garnish generously with extra chopped fresh parsley and chopped green onions. A little extra sprinkle of cheddar cheese on top is also a welcome addition. Enjoy this hearty and comforting Potato Soup Recipe (Easy)!

Conclusion:

And there you have it – a comforting and delicious Potato Soup Recipe (Easy) that’s perfect for any occasion! We’ve walked through the simple steps to create a creamy, flavorful soup that will become a family favorite. The beauty of this recipe lies in its adaptability; it’s hearty enough on its own but also pairs wonderfully with a crusty baguette for dipping, a fresh green salad for a lighter contrast, or even some crispy beef bacon bits for an extra layer of savory goodness. Don’t be afraid to experiment! You can add a pinch of nutmeg for warmth, a swirl of sour cream or Greek yogurt for tang, or even some shredded cheddar cheese for a cheesy delight. So go ahead, gather your ingredients, and enjoy the process of making this delightful Potato Soup Recipe (Easy). We’re confident you’ll love the results!

Frequently Asked Questions:

Can I make this Potato Soup Recipe (Easy) ahead of time?

Absolutely! This soup actually tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if it has thickened too much.

What kind of potatoes are best for this Potato Soup Recipe (Easy)?

While most potatoes will work, Yukon Gold or Russet potatoes are excellent choices for this Potato Soup Recipe (Easy). Yukon Golds offer a slightly buttery flavor and a creamy texture when cooked, while Russets are starchy and will help thicken the soup beautifully. You can also use a combination for added complexity.