If you’ve ever craved a comforting bowl of homemade potato soup that feels like a warm hug from the inside, you’re going to adore this Easy Potato Soup Recipe With White Sauce Recipe. This is the kind of soup that’s creamy, velvety, and absolutely satisfying — perfect for chilly evenings or whenever you want something cozy without a fuss. When I first tried this recipe, I was amazed at how simple ingredients come together to create such a flavorful and hearty soup. Stick with me, and I’ll walk you through every step to make sure your soup turns out just as delicious every time.
Why You’ll Love This Recipe
- Simple Ingredients: You only need pantry basics and fresh veggies, making it super easy and budget-friendly.
- Creamy Texture Without Heavy Cream: The homemade white sauce creates richness without needing cream, so it’s lighter but just as indulgent.
- Flexible and Customizable: Whether you like it chunky or smooth, with cheese or herbs, this soup adapts to your mood.
- Family Favorite: My family goes crazy for this, and I promise yours will too!
Ingredients You’ll Need
Each ingredient in this Easy Potato Soup Recipe With White Sauce Recipe plays a role — from the mild sweetness of carrots to the buttery base of the white sauce. I’ve found that using fresh parsley and good quality chicken base really elevates the flavors, so pick fresh when you can!
- Russet potatoes: Great for mashing and give the soup a creamy body when cooked down.
- Carrots: Add subtle sweetness and balance the potatoes perfectly.
- Garlic: Just one clove adds a background depth without overpowering.
- Water: You’ll barely cover your veggies, so the soup stays flavorful and warming.
- Better Than Bouillon Chicken Base: If you haven’t tried this yet, do—it’s a game changer for rich, homemade broth flavor.
- Fresh or dried parsley: Adds fresh herb notes that brighten the soup.
- Kosher salt: Essential for seasoning and balancing the ingredients.
- Butter: The cornerstone of your white sauce that brings richness.
- All purpose flour: Creates the roux that thickens the soup beautifully.
- Black pepper: A little bit adds just the right spice kick.
- Whole milk: Use whole milk if you can for that creamy texture.
- Optional garnishes: Things like cheddar cheese, green onions, and extra parsley add that final wow factor.
Variations
I love making this Easy Potato Soup Recipe With White Sauce Recipe my own by tweaking garnishes and sometimes adding a little extra something. Feel free to experiment — cooking is all about making dishes that suit your taste buds!
- Make it vegetarian: Swap the chicken base for vegetable broth or bouillon, and it’s just as tasty.
- Add bacon or ham: For a smoky twist, crispy bacon or diced ham stirred in before serving totally delights guests (my family’s favorite).
- Spice it up: A pinch of cayenne or smoked paprika gives it a warming kick.
- Dairy-free option: Use non-dairy milk and vegan butter; just know the soup will be a bit lighter.
How to Make Easy Potato Soup Recipe With White Sauce Recipe
Step 1: Boil Your Veggies to Tender Perfection
Start by peeling and dicing those Russet potatoes — I like about a 1/2 inch dice so the pieces soften uniformly but don’t completely dissolve. Add the diced carrots about the same size, and your smashed garlic, then add just enough water to cover everything. Here’s a trick I discovered: keeping the water low concentrates the flavors, so don’t flood the pot. Add your Better Than Bouillon chicken base (or equivalent), fresh or dried parsley, and salt. Bring it up to a boil, then lower to a simmer, venting the lid so steam escapes. After about 20 minutes, your veggies should be meltingly tender — test by poking a piece with a fork. Remove from heat and roughly mash — I like a velvety texture with some chunks for heartiness!
Step 2: Whip Up Your Creamy White Sauce (Bechamel)
While the veggies cook, melt your butter in a pot over medium heat. Once it’s all liquid, stir in the flour and whisk vigorously to form a paste — this is your roux, the magic that thickens your soup. Add kosher salt and pepper, then cook for 1-3 minutes while whisking so the raw flour taste cooks out. Now, pour in the milk slowly, one cup at a time — this step is important to avoid lumps! Keep whisking until each addition is fully combined. If you rush it by dumping in all the milk at once, lumps are guaranteed, and nobody wants that. Once all the milk’s in, crank up the heat just until it boils, then let it bubble for a minute while you stir — your sauce will thicken and get that lovely creamy consistency. Remove from heat.
Step 3: Combine and Serve
Pour your silky white sauce into the mashed vegetable pot and stir gently to combine. Now comes the best part: taste your soup and adjust seasoning if needed. Serve warm, and pile on garnishes like shredded cheddar, chopped green onions, or a sprinkle of fresh parsley. Trust me, these simple extras turn good soup into unforgettable soup.
Pro Tips for Making Easy Potato Soup Recipe With White Sauce Recipe
- Slowly Add Milk: I learned the hard way that adding milk too fast makes a lumpy bechamel; slow and steady wins the race.
- Don’t Overcook Potatoes: Cooking until just tender keeps the texture perfect once mashed, preventing gluey soup.
- Use Whole Milk: It really amps up the creaminess compared to reduced-fat options.
- Taste and Adjust Salt Last: Bouillon can be salty, so add salt gradually and taste at the end to avoid over-salting.
How to Serve Easy Potato Soup Recipe With White Sauce Recipe
Garnishes
One of my favorite things about this soup is how easy it is to dress up. I always keep shredded sharp cheddar nearby because that melty cheesy goodness on top is irresistible. Fresh chopped green onions add a crisp bite and pretty color, while extra parsley lifts the flavors with freshness. Sometimes I toss on a few crispy bacon bits for a delightful smoky crunch — you’ll find your favorite combo quickly!
Side Dishes
This soup pairs beautifully with crusty bread — a baguette or chewy sourdough are my go-tos for soaking up every last drop. If you want to round out your meal, a simple side salad with lemon vinaigrette adds brightness that balances the creamy richness perfectly.
Creative Ways to Present
For a special occasion, I like to serve this soup in small bread bowls — hollowed-out rolls that soak up the soup are a fun treat that feels festive. You can also swirl in a little dollop of sour cream or creme fraiche with fresh herbs on top for an elegant touch. These little details always make guests pause and marvel at how something so “simple” tastes so divine.
Make Ahead and Storage
Storing Leftovers
After making this soup, I store leftovers in an airtight container in the fridge. It keeps well for up to 5 days — just make sure to cool it completely before refrigerating. I find the flavors actually deepen overnight!
Freezing
I generally don’t recommend freezing this soup. Potatoes tend to absorb moisture and get grainy, while the white sauce can separate, resulting in a less smooth texture once thawed. If you must freeze, try separating the soup base from the white sauce and combine fresh after reheating, but honestly, it’s easiest to enjoy fresh.
Reheating
Reheat leftovers gently on the stove over low heat, stirring frequently to prevent sticking or scorching. If the soup thickened too much in the fridge, add a splash of milk or water to bring it back to the perfect pourable consistency.
FAQs
-
Can I use a different type of potato for this soup?
Russet potatoes are best because they break down nicely and create a creamy texture, but Yukon Golds also work if you prefer a slightly waxier soup. Avoid waxy potatoes like red potatoes if you want a smooth, rich end result.
-
What if I don’t have Better Than Bouillon base?
You can substitute with chicken bouillon cubes or granules, but be careful with the amount as they’re saltier. Alternatively, using homemade or store-bought chicken broth can work, though you might need to reduce the salt added.
-
How do I make this soup gluten-free?
To make it gluten-free, swap the all-purpose flour with a gluten-free flour blend or cornstarch slurry for thickening. Be sure to choose gluten-free bouillon or broth as well.
-
Can I use non-dairy milk for the white sauce?
Yes! Unsweetened almond, cashew, or oat milk work best here. Just note the flavor and texture will be a bit different but still creamy and delicious.
-
How thick should the white sauce be before adding to the soup?
It should coat the back of a spoon and be smooth with no lumps—thick enough to add creaminess but not so thick it feels paste-like. This consistency ensures your soup is rich but still pourable.
Final Thoughts
This Easy Potato Soup Recipe With White Sauce Recipe has become a true staple in my kitchen because it’s reliable, comforting, and downright delicious. Whether I’m cooking for my family on a quiet weeknight or making extra to share with friends, it always feels special without requiring a fuss. I hope you give it a try and find the same joy I do in every creamy, flavorful spoonful — it really is the kind of recipe you’ll want to keep coming back to.
Print
Easy Potato Soup Recipe With White Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This easy and comforting Potato Soup recipe combines tender diced potatoes and carrots simmered in a flavorful broth, thickened with a creamy homemade white sauce (béchamel) made from butter, flour, and whole milk. Perfect for a cozy meal, this soup is garnished with cheddar cheese, green onions, and parsley for added freshness and flavor.
Ingredients
For the Vegetables
- 4 cups diced Russet potatoes (about 2 large potatoes or 2 pounds)
- 1 cup diced carrots (about 2 large carrots)
- 1 clove garlic, mashed and diced
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor)
- 1/4 cup fresh chopped parsley or 1 tablespoon dried parsley
- 1 teaspoon kosher salt
For the White Sauce (Béchamel)
- 1/2 cup butter (1 stick)
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups whole milk
Optional Garnishes
- Shredded cheddar cheese
- Chopped green onions
- Chopped fresh parsley
Instructions
- Prepare the Vegetables: Peel and dice 2 large Russet potatoes into approximately 1/2 inch cubes. Peel and dice about 2 large carrots to a similar size. Mince 1 clove of garlic.
- Simmer the Vegetables: In a 3-quart stockpot, combine the diced potatoes, carrots, and minced garlic. Add enough water—approximately 3 cups—to barely cover the vegetables. Stir in 1 tablespoon Better Than Bouillon Chicken Base, 1/4 cup chopped fresh parsley or 1 tablespoon dried parsley, and 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium, partially cover the pot to allow steam to escape, and simmer gently for about 20 minutes or until the vegetables are very tender and easily pierced with a fork.
- Mash the Vegetables: Remove the pot from heat. Using a potato masher, roughly mash the vegetables and broth to your desired consistency. For a velvety soup with some chunks, mash lightly; for a smoother texture, use an immersion blender.
- Make the White Sauce (Béchamel): In a separate 2-quart or larger pot, melt 1/2 cup (1 stick) of butter over medium heat. Once melted, whisk in 1/2 cup all-purpose flour to form a smooth paste (roux). Add 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook the roux for 1 to 3 minutes, stirring constantly, to eliminate the raw flour taste.
- Incorporate the Milk: Gradually add 4 cups whole milk to the roux, about 1 cup at a time, whisking thoroughly after each addition to ensure a smooth sauce without lumps. Continue cooking and whisking over medium heat until the sauce comes to a boil and thickens, then allow it to boil gently for 1 minute while stirring frequently. Remove from heat.
- Combine and Finish: Pour the prepared white sauce into the pot with the mashed vegetables. Use a spatula to scrape all sauce from the pot, then stir everything together until well combined.
- Serve and Garnish: Ladle the hot potato soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and additional fresh parsley if desired.
- Storage: Store any leftovers in the refrigerator for up to 5 days. Do not freeze, as the potatoes will release moisture causing the white sauce to separate and the texture to become grainy.
Notes
- If short on time, warm the milk in a glass measuring cup in the microwave for a couple of minutes before adding it to the flour and butter mixture. This helps the white sauce come together more quickly and smoothly.
- Adjust potato and carrot quantities slightly as needed; slight variations won’t affect the final soup significantly.
- Use whole milk for best flavor and creaminess; lower-fat milks may result in a thinner sauce.
- Better Than Bouillon Chicken or Turkey Base adds rich flavor but substitute bouillon cubes or granules with caution, as they are saltier.
- To achieve different textures, vary the mashing step ranging from chunky to fully pureed.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Your email address will not be published. Required fields are marked *