Karen from The Food Charlatan shares one of the coziest recipes ever: a silky, buttery creamy potato soup that comes together in under 30 minutes. It’s simple, comforting, and made with wholesome ingredients like potatoes, carrots, garlic, and milk. Her method uses a clever white sauce (béchamel) for creaminess, giving you a rich, flavorful soup without relying on heavy cream or cheese as the base.
This soup is light enough for lunch but hearty enough for dinner. If you’re craving a cozy meal that feels like a hug in a bowl, this recipe is it.
Table of Contents
Why Make This Creamy Potato Soup?
- Fast & easy: Only about 30 minutes from start to finish.
- Wholesome ingredients: Potatoes, carrots, garlic, and milk—nothing fancy.
- Classic comfort: Creamy, filling, and perfect for chilly days.
- Adaptable: Great plain, or you can add cheese, bacon, or herbs.
- Kid-friendly: Smooth, mild flavors make it a family favorite.
Why Will You Love This Recipe?
- No heavy cream needed—it’s creamy thanks to the white sauce.
- Make-ahead friendly—tastes even better the next day.
- Budget-friendly—made with simple pantry staples.
- Customizable texture—blend for smoothness or leave chunky.
- Comfort food vibes—a timeless recipe you’ll crave often.
How to Make Creamy Potato Soup
Ingredients (from The Food Charlatan’s recipe):
- 2 large russet potatoes (about 2 lbs), peeled & diced
- 1 cup carrots, diced (about 1–2 carrots)
- 1 garlic clove, minced
- 3 cups water (or enough to cover veggies)
- 1 tablespoon Better Than Bouillon chicken base (or 3 teaspoons chicken bouillon granules)
- ¼ cup parsley (or 1 tablespoon dried)
- 1 teaspoon kosher salt (adjust to taste)
For the white sauce (béchamel):
- ½ cup butter
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups whole milk
Optional toppings: shredded cheese, green onions, parsley, or bacon crumbles.
Directions:
- Cook the vegetables. In a large pot, combine diced potatoes, carrots, garlic, water, bouillon, parsley, and salt. Bring to a boil, then simmer uncovered for 15–20 minutes, until potatoes are fork-tender.
- Mash or blend. Mash some of the potatoes in the pot for a thicker soup, or blend partially with an immersion blender.
- Make the white sauce. In a separate saucepan, melt butter. Add flour, salt, and pepper; whisk until smooth and bubbly (about 1–2 minutes). Gradually whisk in the milk, a little at a time, to avoid lumps. Cook until thickened and just beginning to boil, then remove from heat.
- Combine. Pour the white sauce into the pot of potatoes. Stir well and taste for seasoning.
- Serve. Ladle into bowls and garnish with optional toppings.
How to Serve Creamy Potato Soup
This soup is delicious served as-is, but here are a few pairing ideas:
- With crusty bread or warm rolls
- Alongside a fresh salad
- With grilled cheese sandwiches
- Garnished with bacon, cheese, and green onions for a “loaded” version
Best Way to Store Creamy Potato Soup
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove over low heat.
- Freezer: Not recommended—potatoes and dairy tend to separate and become grainy.
Tips to Make The Food Charlatan’s Potato Soup
- Use russet potatoes for a fluffy texture or Yukon gold for a buttery finish.
- For extra creaminess, stir in a splash of heavy cream before serving.
- Make sure to add milk gradually when making the white sauce to avoid lumps.
- If you prefer a chunkier soup, mash only a few potatoes instead of blending.
Variations
- Cheesy potato soup: Stir in 1 cup shredded cheddar cheese.
- Loaded potato soup: Top with bacon, cheese, sour cream, and chives.
- Vegetarian version: Use vegetable bouillon instead of chicken.
- Herby twist: Add thyme or rosemary for deeper flavor.
Creamy Potato Soup (The Food Charlatan)
Equipment
- large pot
- saucepan
- knife
- cutting board
- Whisk
- ladle
- Measuring cups and spoons
Ingredients
- 2 large russet potatoes, peeled and diced
- 1 cup carrots, diced
- 1 clove garlic, minced
- 3 cups water (or enough to cover veggies)
- 1 tbsp Better Than Bouillon chicken base (or 3 tsp bouillon granules)
- 0.25 cup parsley, chopped (or 1 tbsp dried)
- 1 tsp kosher salt (adjust to taste)
- 0.5 cup butter
- 0.5 cup all-purpose flour
- 0.5 tsp salt (for béchamel)
- 0.5 tsp black pepper
- 4 cups whole milk
- shredded cheese (optional, for topping)
- bacon crumbles (optional, for topping)
- green onions or parsley (optional, for garnish)
Instructions
- In a large pot, combine diced potatoes, carrots, garlic, water, bouillon, parsley, and salt. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, until potatoes are fork-tender.
- Mash some of the potatoes in the pot for texture or blend partially with an immersion blender for a smoother consistency.
- In a separate saucepan, melt butter over medium heat. Add flour, salt, and pepper; whisk until smooth and bubbly, about 1–2 minutes.
- Gradually whisk in the milk, a little at a time, to avoid lumps. Cook until thickened and just starting to boil. Remove from heat.
- Pour the finished white sauce into the vegetable soup pot. Stir thoroughly and check seasoning.
- Serve hot with desired toppings like cheese, bacon, or herbs.
Notes
Nutrition
Rolated recipes:
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FAQs
1. Can I use pre-cooked potatoes?
Yes! Add leftover baked or boiled potatoes and reduce the simmer time.
2. How do I make this gluten-free?
Substitute cornstarch slurry (2 tablespoons cornstarch + 4 tablespoons water) for the flour in the white sauce.
3. Can I make it dairy-free?
Yes—replace butter with olive oil and milk with unsweetened almond milk.
Conclusion
The Food Charlatan’s Creamy Potato Soup is a quick and easy recipe that transforms humble potatoes into a rich, velvety dish. Perfect for weeknights, family gatherings, or cozy evenings in, this recipe proves that comfort food doesn’t have to be complicated. Add your favorite toppings, grab a spoon, and enjoy a bowl of pure comfort.