If you are craving a comforting, creamy, and utterly delicious bowl of goodness, this Potato Soup Recipe (Easy) is going to become your new best friend in the kitchen. With tender chunks of Russet potatoes, subtle hints of garlic and fresh parsley, enriched by a luscious homemade white sauce, this soup offers that perfect homemade warmth and satisfying flavor without any fuss. It’s the kind of recipe that feels like a hug in a bowl, perfect for chilly evenings, busy weeknights, or anytime you need a little soul-soothing comfort food served up simply and beautifully.

Potato Soup Recipe (Easy) Recipe - Recipe Image

Ingredients You’ll Need

Getting ready to make this delicious potato soup is a breeze because the ingredients are straightforward yet each one plays a crucial role. From the hearty potatoes that give the soup body and creaminess, to the butter and flour that create the velvety white sauce, every element works together to bring out the best flavors and textures.

Russet potatoes (4 cups diced): The starchy Russets break down perfectly to thicken the soup while still holding some chunks for texture.
Carrots (1 cup diced): Add a slight sweetness and beautiful color contrast to the soup.
Garlic (1 clove, mashed and diced): Brings a subtle aromatic depth that complements the mild potatoes.
Water (3 cups): Just enough to gently cook the vegetables and become part of the broth’s base.
Better Than Bouillon Chicken Base (1 tablespoon): Packs in a rich, savory flavor that makes the soup taste like it’s been simmering for hours.
Fresh parsley (1/4 cup chopped) or dried parsley (1 tablespoon): Lifts the flavor with a fresh, herbal note.
Kosher salt (1 teaspoon plus 1/2 teaspoon): Essential for seasoning the vegetables and the white sauce perfectly.
Butter (1/2 cup, one stick): Creates a silky, rich base for the white sauce that makes the soup feel indulgent.
All-purpose flour (1/2 cup): The thickening agent for the classic béchamel white sauce.
Black pepper (1/2 teaspoon): Adds just the right hint of spice and balance.
Milk (4 cups, preferably whole): Gives the soup its creamy texture and smooth mouthfeel.
Cheddar cheese, chopped green onions, and extra parsley for garnish: These finishing touches bring pops of flavor, color, and a little bit of fun.

How to Make Potato Soup Recipe (Easy)

Step 1: Boil the Vegetables to Perfection

Start by peeling and dicing your Russet potatoes into roughly 1/2 inch pieces—this size helps everything cook evenly. Then dice the carrots to a similar size so they soften at the same pace. Toss these into a large pot along with the smashed garlic, water (just enough to barely cover the veggies), chicken base, and parsley. Season with salt. Bring it all to a boil over high heat, then reduce to a steady simmer with the lid slightly vented. The goal is to cook until the potatoes and carrots are so tender that a fork easily breaks them apart. This foundational step creates a flavorful, natural broth as the vegetables soften.

Step 2: Mash the Mixture for Your Preferred Texture

Once your veggies are tender, remove the pot from heat and grab a potato masher. I love the soup with a velvety texture but still with some chunks for a homemade feel, so I roughly mash about half the soup. Of course, leave it chunky if you like heartier bites or use an immersion blender for an ultra-smooth finish—totally up to your personal preference!

Step 3: Create the Silky White Sauce

Meanwhile, in a separate pot, melt your butter over medium heat. Stir in the flour to form a paste and season with salt and pepper. Keep whisking for a minute or two to cook the raw flour taste away. Then, slowly add your milk one cup at a time, whisking constantly to avoid lumps and get that beautifully smooth béchamel sauce. Once all the milk is incorporated, let it come to a boil and then simmer for just one minute to thicken, stirring throughout. This luscious sauce is the secret to the soup’s luxurious creaminess.

Step 4: Combine and Finish Your Soup

Pour your silky white sauce into the mashed potato mixture and stir well to unite all those flavors and textures. You’ll instantly notice how the soup transforms into something velvety and rich but still delightfully thick. Now your homemade Potato Soup Recipe (Easy) is ready for the best part—serving!

How to Serve Potato Soup Recipe (Easy)

Garnishes

The best soups deserve the best toppings. Sprinkle plenty of shredded cheddar cheese for a melty, savory layer, add chopped green onions for brightness and crunch, and finish with a handful of fresh parsley for a burst of color and herbal freshness. These little additions take your potato soup from cozy to celebratory in just moments.

Side Dishes

This soup pairs beautifully with a warm, crusty bread like a baguette or sourdough—perfect for dipping into every bit of that creamy broth. A simple green salad with a light vinaigrette can also balance the richness wonderfully. If you want heartier options, roasted chicken or a grilled cheese sandwich make for dreamy companions.

Creative Ways to Present

To impress your guests or just elevate your meal, serve this soup in rustic bread bowls or mini soup mugs for individual portions. Swirl in a bit of cream or a drizzle of chili oil for an artistic touch. You can even sprinkle crispy bacon bits or croutons on top to add an exciting texture contrast. This soup is a canvas—have fun and make it your own!

Make Ahead and Storage

Storing Leftovers

Store your leftover potato soup in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days. Before storing, cool the soup to room temperature to keep the texture perfect. When you’re ready to enjoy it again, give it a gentle stir to reincorporate any settled ingredients.

Freezing

Freezing this Potato Soup Recipe (Easy) is not recommended because the potatoes absorb moisture and the white sauce can separate, leaving you with a grainy texture when reheated. Instead, plan to enjoy it within a few days or share your leftovers with friends so no soup goes to waste.

Reheating

The best way to reheat is gently on the stovetop over low to medium heat, stirring frequently to prevent scorching. If the soup has thickened too much, stir in a splash of milk or water to bring it back to your desired consistency. Microwave reheating works too—just cover and heat in short bursts, stirring in between to keep everything even and creamy.

FAQs

Can I use other types of potatoes for this soup?

Russet potatoes are ideal because they break down nicely to thicken the soup, but you can also use Yukon Golds for a buttery flavor and slightly creamier texture. Just keep in mind that waxy potatoes like red or fingerlings won’t mash as easily and could result in a chunkier soup.

Is there a dairy-free version of this Potato Soup Recipe (Easy)?

Absolutely! You can swap the milk and butter for plant-based alternatives like almond or oat milk and vegan butter. The texture will be a bit different but still delicious and comforting. Just be sure to use unsweetened milk to keep the savory flavor front and center.

Can I add protein to make it a full meal?

Yes! Cooked and crumbled bacon, diced ham, or shredded rotisserie chicken make fantastic additions. Fold them in after your soup is combined and warmed through for an extra hearty dish.

What if I prefer a thicker or thinner soup?

For a thicker soup, mash the potatoes more thoroughly or add a little extra flour in the white sauce step. For a thinner soup, add additional milk or broth gradually until you reach the texture you love.

How long does it take to make this Potato Soup Recipe (Easy)?

From start to finish, you can expect about 40 to 50 minutes. Most of that time is simmering and patiently cooking the potatoes and carrots. The active prep and cooking steps are simple and straightforward, making it perfect for busy days when you want something hearty without fuss.

Final Thoughts

I genuinely hope you give this Potato Soup Recipe (Easy) a try because it’s a classic done right—simple ingredients, straightforward steps, and that unbeatable homemade taste. Whether you’re cozying up after a long day or looking for a crowd-pleasing recipe that feels like a warm embrace, this soup delivers every single time. Trust me, once you make it, it will be one of those dishes you come back to again and again.

Potato Soup Recipe (Easy) Recipe

★★★★★

4.8 from 8 reviews

Author: Ella
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This easy and comforting Potato Soup recipe features tender diced Russet potatoes and carrots simmered in a flavorful broth, thickened with a creamy béchamel sauce, and finished with cheddar cheese, green onions, and parsley. Perfect for a warm meal, it delivers a velvety, slightly chunky texture and rich savory flavors.

Instructions

Boil the Vegetables: Peel and dice the potatoes into approximately 1/2-inch pieces and place them in a 3-quart stock pot. If you have between 4 and 5 cups of diced potatoes, that’s fine.
Add Carrots and Garlic: Peel and dice the carrots to about the same size as the potatoes and add them to the pot along with the mashed and minced garlic clove.
Add Water and Seasoning: Pour in 3 cups of water, just enough to barely cover the vegetables. Add 1 tablespoon of Better Than Bouillon Chicken or Turkey Base and 1/4 cup chopped fresh parsley (or 1 tablespoon dried). Add 1 teaspoon kosher salt.
Simmer the Vegetables: Bring the mixture to a boil over high heat. Once boiling, reduce heat to medium, keep the pot lid vented slightly to release steam, and simmer for about 20 minutes until the potatoes and carrots are very tender and can be easily mashed with a fork. Remove from heat.
Mash the Soup Base: Using a potato masher, roughly mash the vegetables to your desired texture—either chunky or smooth (immersion blender can be used for ultra smooth).
Make the Béchamel (White Sauce): In a separate 2-quart or larger pot, melt 1/2 cup butter over medium heat. Add 1/2 cup flour and whisk constantly to form a paste. Stir in 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 1–3 minutes, continuing to stir to avoid browning.
Incorporate Milk Slowly: Gradually add 4 cups whole milk, about 1 cup at a time, whisking continuously to combine and prevent lumps. After adding all the milk, bring the mixture to a boil over medium heat, stirring frequently. Let it boil for 1 minute until thickened, then remove from heat.
Combine Soup Base and White Sauce: Pour the béchamel into the pot with the mashed potatoes and carrots, using a spatula to scrape in all the sauce. Stir thoroughly to combine into a creamy soup.
Serve and Garnish: Serve the soup warm. Garnish with shredded cheddar cheese, chopped green onions, and fresh parsley to enhance flavor and appearance.
Storage: Refrigerate leftovers in a covered container for up to 5 days. Avoid freezing this soup as potatoes can absorb moisture, causing the béchamel to separate and become grainy.

Notes

Using whole milk yields the creamiest texture, but 2% milk can be substituted for a lighter version.
Better Than Bouillon base is rich and flavorful; if unavailable, use bouillon cubes or granules sparingly as they are saltier.
Adjust salt and pepper to taste, especially based on the saltiness of the bouillon used.
For a vegan version, substitute butter with plant-based margarine, use plant-based milk, and omit cheese or use vegan cheese alternatives.
This soup is best eaten fresh; freezing leads to texture changes due to potato starches and dairy.
Feel free to add cooked bacon bits or a dollop of sour cream when serving for extra richness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering and stovetop cooking
Cuisine: American