Creamy Homemade Potato Soup Recipe

I am so excited to share with you my absolute favorite Creamy Homemade Potato Soup Recipe. This soup feels like a warm hug in a bowl, with velvety potatoes, tender carrots, and a luscious white sauce that transforms simple ingredients into something truly special. Every spoonful tastes comforting and rich, yet it is surprisingly easy to make. I remember first trying this version from the granddaughter of an Idaho potato farmer, and honestly, it’s the best potato soup I have ever enjoyed. I promise you’ll love it just as much as I do!

Why You’ll Love This Creamy Homemade Potato Soup Recipe

What hooks me every time about this Creamy Homemade Potato Soup Recipe is its perfectly balanced flavor profile. The subtle sweetness from the carrots and the earthy, hearty feel of the russet potatoes meld beautifully with the silky white sauce. Adding just the right touch of savory chicken base and fresh parsley brightens the soup without overpowering it. I love that the texture invites you to decide how chunky or smooth you want your soup, making each bowl customizable to your mood or company.

Another thing that makes me enthusiastic about this recipe is how effortlessly it comes together. I am not someone who wants to spend hours in the kitchen on a weeknight, and this soup takes about 30 minutes total from start to finish. It’s also really satisfying to see the simple ingredients transform into something so creamy and luxe. This soup shines anytime you want cozy comfort food, whether it’s a chilly evening, a casual family gathering, or even a holiday side dish that pleases everyone. Once you try it, you’ll see why it stands apart as a go-to recipe in my kitchen.

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward ingredients list—each one plays a vital role in building layers of flavor, texture, and richness. From the starchy potatoes to the creamy milk and buttery flour roux, every item is essential to creating the perfect potato soup experience.

• Russet potatoes (4 cups diced): These provide a creamy, hearty base and melt beautifully when simmered.
• Carrots (1 cup diced): Add a touch of natural sweetness and bright color to the soup.
• Garlic (1 clove, mashed and diced): Brings a subtle savory depth without overpowering the other flavors.
• Water (3 cups): Used to gently boil the vegetables and blend all the flavors into the broth.
• Better Than Bouillon Chicken Base (1 tablespoon): This is the secret ingredient for a rich, savory foundation; turkey base works beautifully too.
• Fresh parsley (1/4 cup chopped) or dried (1 tablespoon): Adds a fresh herbal note that lightens the soup.
• Kosher salt (1 teaspoon): Enhances all the natural flavors in the soup without being too salty.
• Butter (1/2 cup): Essential for making the silky white sauce that thickens and enriches the soup.
• All-purpose flour (1/2 cup): Creates the roux which gives the soup its creamy texture.
• Black pepper (1/2 teaspoon): Adds a gentle warming spice and rounds out the seasoning.
• Milk (4 cups, preferably whole): The base of the white sauce, giving the soup its luscious creaminess.
• Optional garnishes (cheddar cheese, chopped green onions, extra parsley): These bring color, texture, and extra flavor to the serving bowl.

Directions

Step 1: Peel and dice about 2 large russet potatoes into half-inch cubes. Don’t worry if it’s a bit more or less than 4 cups; the soup is forgiving. Place the potatoes in a large stock pot.

Step 2: Peel and dice 2 large carrots to match the potato size. Add those to the pot along with 1 clove of mashed and diced garlic for subtle savory notes.

Step 3: Pour in 3 cups of water, just enough to barely cover the vegetables. This water becomes the flavorful soup base, so be careful not to add too much. Stir in 1 heaping tablespoon of Better Than Bouillon Chicken Base and the chopped parsley.

Step 4: Season with 1 teaspoon kosher salt and bring the pot to a boil over high heat. Once bubbling, reduce heat to medium and simmer with the lid slightly ajar for about 20 minutes until potatoes and carrots are tender enough to mash easily.

Step 5: Remove the pot from heat and, using a potato masher, mash the veggies slightly—enough to create a velvety soup base with some texture. If you prefer, you can use an immersion blender for a smooth finish.

Step 6: Meanwhile, prepare the white sauce by melting 1/2 cup butter in a separate medium pot over medium heat. Once melted, whisk in 1/2 cup flour along with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook this mixture for 1 to 3 minutes, stirring constantly to avoid burning.

Step 7: Gradually whisk in 4 cups of milk one cup at a time, ensuring each addition is fully incorporated before adding the next. Keep stirring over medium heat to avoid lumps and scorching.

Step 8: When the milk mixture reaches a boil, continue boiling for 1 full minute while stirring. Then remove from heat—the white sauce should be thick, creamy, and luscious.

Step 9: Pour the white sauce into the pot with the mashed vegetables. Stir everything together until fully combined, and your soup is beautifully creamy and rich.

Step 10: Serve the soup warm, garnished with shredded cheddar cheese, chopped green onions, and a sprinkle of extra parsley for a fresh and colorful finish.

Servings and Timing

This recipe generously serves 8 people, making it perfect for family dinners or sharing with friends. Prep time is around 10 minutes, which includes peeling and dicing your vegetables. Cooking time takes approximately 20 minutes as you simmer the veggies and prepare the white sauce, bringing the total time to about 30 minutes. There is no additional resting time needed, so once everything is combined, you can serve immediately and enjoy a hot bowl of comfort.

How to Serve This Creamy Homemade Potato Soup Recipe

When I serve this Creamy Homemade Potato Soup Recipe, I love pairing it with crusty bread or warm biscuits. The bread is perfect for dipping into the soup’s decadent creaminess, soaking up every drop. For a heartier meal, I sometimes add a simple side salad dressed with a light vinaigrette to balance the richness and brighten the plate.

Garnishing really elevates the presentation and flavor. I recommend topping the soup with sharp cheddar cheese for a melty, cheesy boost and some chopped green onions or fresh parsley for bursts of fresh, herbal notes. These touches make the soup feel extra special and inviting whether it’s a casual weeknight dinner or a cozy gathering.

As for drinks, I’m a big fan of pairing this soup with a crisp white wine like Sauvignon Blanc or a light-bodied Chardonnay. Non-alcoholic options like chilled sparkling water with lemon or apple cider also complement the creamy texture wonderfully. This soup is best served hot or warm so you can savor every comforting spoonful—just be sure to plate it in generous bowls so everyone gets a cozy portion.

Variations

I love experimenting with this soup to suit different tastes and dietary needs. For example, you can easily swap the dairy milk for almond or oat milk to make it dairy-free, though it won’t be quite as rich, but still delicious. Using vegetable bouillon instead of chicken base makes it completely vegetarian without losing that deep, comforting flavor.

If you want to add more texture and heartiness, tossing in cooked bacon bits or sautéed mushrooms gives the soup a wonderful umami boost. Some folks also like to sprinkle smoky paprika or a pinch of cayenne pepper to bring a subtle kick that wakes up the flavors beautifully.

For a quicker cooking method, you can use an Instant Pot or slow cooker. Both methods soften the vegetables perfectly, and the white sauce can be whisked in at the end on the stove. Just make sure to adjust liquid amounts to get the creamy consistency you desire.

Storage and Reheating

Storing Leftovers

After enjoying a warm bowl of this Creamy Homemade Potato Soup Recipe, I like to store leftovers in airtight containers in the refrigerator. Glass or BPA-free plastic containers with tight-fitting lids work best to keep the soup fresh. Make sure the soup has cooled completely before storing to reduce condensation. It will keep safely for about 4 to 5 days, which makes it a perfect recipe for easy lunches or dinners later in the week.

Freezing

Personally, I avoid freezing this particular potato soup because the potatoes tend to absorb moisture and cause the white sauce to separate upon thawing, resulting in a grainy texture. If you do decide to freeze it, consider freezing just the soup base without the milk or white sauce and preparing those fresh when you’re ready to eat. However, fresh is always best with this recipe as it maintains that perfect creamy texture.

Reheating

When reheating leftover soup, I prefer warming it gently on the stove over low to medium heat. Stir frequently to avoid scorching and to help the soup return to its creamy state. If the soup seems too thick, adding a bit of milk or water as you warm it will bring back its silky texture. Avoid using the microwave if possible, as it can heat unevenly and cause the texture to break down. Taking a little care here really preserves the soup’s luscious taste and mouthfeel.

FAQs

Can I use potatoes other than russets in this soup?

Absolutely! While russet potatoes are ideal for their high starch content and creamy texture, you can also use Yukon Golds or other waxy varieties. Yukon Golds will give a slightly different, creamier consistency with a sweeter flavor. Just be aware that waxy potatoes may not thicken the soup as much as russets.

Is it necessary to use chicken base in the soup?

The chicken base adds a wonderful depth and savory richness that really makes this soup sing. However, if you’re vegetarian or prefer not to use it, you can substitute vegetable bouillon or broth. Just adjust the salt accordingly since bouillons can be quite salty.

Can I make this soup vegan?

Yes! Swap out the butter for a vegan butter alternative and use plant-based milk like almond, oat, or soy milk. Replace the chicken base with a vegetable broth base or miso paste for umami. The soup won’t be quite as rich as with dairy, but you’ll still get a tasty and creamy result.

How do I thicken the soup if it’s too thin?

If your soup comes out thinner than you like, you can whisk in a slurry made from a tablespoon of flour or cornstarch mixed with cold water. Stir it into the simmering soup and cook for a few minutes until thickened. Alternatively, leaving the soup uncovered during simmering allows some liquid to evaporate, naturally thickening it.

Can I prep parts of this soup in advance?

Definitely! You can dice the potatoes and carrots a day ahead and store them in water in the fridge to keep them from browning. You can also prepare the white sauce in advance and refrigerate it, then gently warm and mix it with the cooked vegetables when ready to serve. This makes dinner time even quicker!

Conclusion

I hope you feel inspired to give this Creamy Homemade Potato Soup Recipe a try soon. It’s one of those recipes that brings warmth and comfort with every spoonful and has become a beloved staple in my kitchen. Whether you’re cooking for family, friends, or a quiet night in, this soup offers delicious simplicity and joy. Dig in, enjoy the cozy vibes, and don’t forget to share a bowl or two with someone you care about!

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