Creamy Potato Soup with White Sauce Recipe

If you’re craving a comforting dish that’s both rich and cozy, you’re going to want to try this Creamy Potato Soup with White Sauce Recipe. I absolutely love how this turns out — it’s velvety, flavorsome, and makes the perfect bowl of warm goodness on a chilly day. Trust me, whether you’re new to making soups or looking for that perfect recipe to impress family and friends, this one’s a winner. Keep reading because I’m sharing all the little tricks and tips that’ll help you get it just right!

this Recipe

Ingredients You’ll Need

The beauty of this Creamy Potato Soup with White Sauce Recipe is how simple yet effective the ingredients are. They all work together to create that rich, velvety soup without any fuss. A few shopping tips: opt for Russet potatoes for their fluffy texture, use whole milk for the best creaminess, and grab fresh parsley if you can — it really brightens up the flavors!

• Russet potatoes: These potatoes break down beautifully when cooked, giving you that silky texture without turning to mush.
• Carrots: They add a subtle sweetness and a nice little color contrast.
• Garlic clove: Just a touch to add depth — don’t overpower the soup.
• Better Than Bouillon chicken base: This gives a rich, homemade broth flavor that elevates the whole dish. If you don’t have it, bouillon cubes work too, just use less to avoid over-salting.
• Fresh parsley or dried parsley: Parsley adds freshness that balances the creaminess.
• Kosher salt: Always tastes better than table salt in soups — you’ll notice the clearer flavor.
• Butter: Essential for the white sauce, use good quality for the best taste.
• All-purpose flour: This mixes with butter to create the white sauce (béchamel) that thickens the soup perfectly.
• Black pepper: Adds a gentle kick just where it needs to be.
• Whole milk: Creamy and rich, it makes the soup decadent without heavy cream.
• Optional garnishes: Cheddar cheese, chopped green onions, and extra parsley add vibrant flavor and color.

Variations

One of the reasons I keep coming back to this Creamy Potato Soup with White Sauce Recipe is because it’s a wonderful canvas for your creativity. I love to switch it up now and then depending on what I have on hand or the season — it makes cooking feel fresh every time.

• Loaded Potato Soup: I like tossing in cooked bacon bits and some sour cream on top for an extra indulgent touch — my family goes crazy for it!
• Vegetarian option: Simply use vegetable broth base instead of chicken for a fully meat-free version without losing flavor.
• Spiced up: Adding a pinch of smoked paprika or cayenne pepper gives a warming twist that’s fantastic on cold evenings.
• Chunkier Style: Leave some potatoes unmashed or add roasted potato chunks for pleasing texture contrast; my kids especially appreciate that rustic feel.

How to Make Creamy Potato Soup with White Sauce Recipe

Step 1: Simmer Your Veggies Just Right

Start by peeling and dicing your potatoes into roughly half-inch cubes—this size helps them cook evenly and mash easily later. Toss in diced carrots about the same size; they add a natural sweetness we all love. I always add a smashed garlic clove here too, just minced enough to infuse the broth without overpowering it.

Next, pour in about 3 cups of water until veggies are just barely covered. This part is key because we’re keeping that cooking water—it’s part of the soup’s flavor and liquid foundation. Stir in a tablespoon of Better Than Bouillon chicken base or your bouillon alternative, fresh parsley, and kosher salt. Bring it all to a steady simmer (keep the lid vented so it doesn’t boil over) for about 20 minutes, until everything’s tender enough to mash with a fork. If you don’t have a potato masher, no worries—an immersion blender works beautifully for an ultra smooth texture.

Step 2: Make the Creamy White Sauce (Béchamel)

This step is where the magic happens. Melt 1/2 cup of butter gently over medium heat—don’t rush it or you’ll risk browning it. Once melted, whisk in 1/2 cup flour and keep stirring so it cooks into a smooth paste — this is called a roux. Adding salt and pepper here layers in flavor that carries throughout the soup.

Now, pour warm milk in slowly, about one cup at a time—trust me, this saves you from lumps! Keep whisking constantly until the milk is fully incorporated before adding more. I like to warm the milk in the microwave before adding; I discovered this trick when lumps started ruining earlier batches. Bring the sauce to a gentle boil, stirring often to prevent scorching, then let it bubble for exactly one minute. Remove from heat and you’ll have the creamiest base ready to meet your veggies.

Step 3: Combine and Mash to Perfection

Pour your white sauce right into the pot with the softened potatoes and carrots. Use a spatula to scrape every bit of that buttery goodness out — nothing should get left behind. Now is the fun part: mash the veggies right in the pot to your ideal texture. Personally, I love a velvety soup with a few chunks leftover for body, but you do you! Give it a good stir, taste for salt and pepper, and adjust if needed.

Step 4: Serve and Garnish With Love

Ladle the soup into bowls and sprinkle on your favorite garnishes. Cheddar cheese melts perfectly on top, chopped green onions add a fresh crunch, and a little extra parsley makes it look as good as it tastes. This soup is best eaten warm and fresh — but don’t worry, I’ll tell you exactly how to save leftovers later on.

How to Serve Creamy Potato Soup with White Sauce Recipe

Garnishes

For garnishes, I am a big fan of shredded sharp cheddar cheese and a handful of chopped green onions — the cheese melts in beautifully, and the onions give a lovely fresh bite that cuts through the richness. Sometimes I add a sprinkle of freshly chopped parsley for color and a little herbaceous brightness. It makes the soup look inviting straight from the kitchen to the table.

Side Dishes

I usually pair this soup with a crusty baguette or some warm garlic bread for dipping. A crisp simple side salad balances the creamy soup perfectly. And when I’m feeling extra cozy, grilled cheese sandwiches are my favorite combo — it’s like a hug on a plate.

Creative Ways to Present

If you’re serving this soup for a special occasion or want to impress guests, try serving it in hollowed-out bread bowls. It feels rustic and indulgent — plus, the bread soaks up that creamy soup in the most delicious way. Garnish with a swirl of cream or a sprinkle of paprika for a restaurant-quality look at home.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it usually keeps beautifully for up to 5 days. Before storing, I sometimes leave the soup a little chunkier to avoid it becoming too thick when chilled. When reheating, just warm it on the stove over low heat and stir gently until hot and creamy again.

Freezing

I don’t recommend freezing this particular soup. The potatoes soak up moisture and the white sauce can separate and turn grainy, which is sadly no fun. Instead, invite friends over and share the leftovers — soup and company are the best combo!

Reheating

The best way I’ve found to reheat this soup is gently on the stove over medium-low heat. Stir often to keep the creamy texture uniform and prevent scorching. If it gets too thick, don’t hesitate to add a splash of milk or water to loosen it up.

FAQs

Final Thoughts

I keep coming back to this Creamy Potato Soup with White Sauce Recipe because it’s exactly what I want on those days when I need something soothing yet satisfying. It’s simple, forgiving, and fills the kitchen with those warm, inviting aromas that make you feel at home instantly. If you haven’t made it yet, give it a go — I promise, you’ll love it just as much as my family does, and you might even find yourself craving it all year round!

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