Go Back
Creamy potato soup recipe with russet potatoes, carrots, and herbs in a rustic bowl garnished with fresh parsley and cheddar cheese

How to Make Creamy Potato Soup - Step-by-Step Guide with Pro Tips

A rich and velvety creamy potato soup made with tender potatoes, carrots, and a luxurious white sauce – the ultimate comfort food trend of 2025 that combines rustic simplicity with restaurant-quality flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 -8 servings
Course: Soup
Cuisine: American
Calories: 273
Ingredients Method Notes

Ingredients
  

  • 4 cups diced Russet potatoes about 2 large, ~2 lbs – Yukon Gold works well
  • 1 cup diced carrots about 2 large
  • 1 clove garlic minced
  • 3 cups water
  • 1 tablespoon Better Than Bouillon Chicken Base or turkey
  • 1/4 cup fresh parsley chopped (or 1 tbsp dried)
  • 1 teaspoon kosher salt
  • 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 green onions, parsley

Method
 

  1. Peel and dice potatoes and carrots. Add with garlic to stock pot.
  2. Pour in water to just cover vegetables. Stir in bouillon, parsley, and salt.
  3. Bring to boil, then simmer 20 minutes until potatoes are tender.
  4. Mash to desired consistency or blend for smoother soup.
  5. In a separate pot, melt butter. Stir in flour, salt, and pepper to make roux. Cook 1-3 minutes.
  6. Gradually whisk in milk, 1 cup at a time, until smooth and thickened. Boil 1 minute, then remove from heat.
  7. Stir white sauce into potato mixture until fully combined.
  8. Adjust seasoning and serve hot with optional garnishes.

Notes

Add milk gradually when making white sauce to prevent lumps. Use Yukon Gold potatoes for a naturally creamier texture. Soup thickens as it cools; add warm milk when reheating if needed.