Description
This Easy Potato Soup recipe is the real deal. Shared with me from the granddaughter of an Idaho potato farmer, this homemade soup is creamy, thick, and luxurious, even without the optional cheesy garnish.
Ingredients
Scale
- 4 cups diced Russet potatoes
- 1 cup diced carrots
- 1 clove garlic, mashed and diced
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base
- 1/4 cup fresh chopped parsley
- 1 teaspoon kosher salt
- 1/2 cup butter
- 1/2 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups milk
- cheddar cheese
- chopped green onions
- chopped parsley
Instructions
- Boil the veggies: Peel and dice potatoes, carrots, and garlic, then place in a stock pot.
- Simmer: Add water, bouillon base, parsley, and salt; bring to a boil, then simmer for 20 minutes until tender.
- Mash: Use a potato masher to roughly mash the mixture to your desired texture.
- Make the white sauce: Melt butter over medium heat, whisk in flour, salt, and pepper, and cook for 1-3 minutes.
- Add milk: Slowly whisk in milk 1 cup at a time until incorporated and thickened.
- Boil: Bring the white sauce to a boil and let boil for 1 minute.
- Combine: Pour the white sauce into the pot with the potatoes and stir together.
- Serve: Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
Notes
Store leftovers in the fridge for up to 5 days. Do not freeze this soup as the potatoes absorb moisture, causing the white sauce to separate and become grainy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 273 kcal
- Sugar: 8 g
- Sodium: 410 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 43 mg
Keywords: potato, soup, creamy potato soup, easy potato soup