Description
This creamy potato soup is a comforting, hearty dish featuring tender Russet potatoes, sweet carrots, and a rich homemade white sauce. Simmered to perfection and finished with a velvety béchamel, it’s the ultimate cozy meal. Top it with cheddar cheese, green onions, or extra parsley for a customizable and satisfying family favorite—ready in just 30 minutes!
Ingredients
For the Vegetables
- 4 cups diced Russet potatoes (about 2 large potatoes, 2 pounds)
- 1 cup diced carrots (about 2 large)
- 1 clove garlic, mashed and diced
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base (or turkey flavor, or 2 teaspoons bouillon granules/cubes)
- 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
- 1 teaspoon kosher salt
For the White Sauce
- 1/2 cup butter (1 stick)
- 1/2 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups milk (whole milk preferred)
Optional Garnishes
- Cheddar cheese, shredded
- Chopped green onions
- Chopped parsley
Instructions
- Prepare and Boil the Vegetables: Peel the potatoes and dice them into 1/2-inch cubes, then place in a stock pot. Peel and dice the carrots to a similar size and add to the pot, along with minced garlic. Pour in 3 cups of water—just enough to barely cover the vegetables. Stir in the Better Than Bouillon base (or alternate bouillon), parsley, and kosher salt. Bring the mixture to a boil over high heat, then reduce to a steady simmer with the lid vented. Simmer for 20 minutes or until the vegetables are very tender and easily pierced with a fork.
- Mash the Vegetables: Once the potatoes and carrots are soft, remove the pot from heat. Use a potato masher to roughly mash the vegetables to your desired texture—leave it chunky or mash until nearly smooth. For ultra-smooth soup, use an immersion blender.
- Make the White Sauce (Béchamel): While the vegetables cook, melt the butter in a separate 2-quart pot over medium heat. Whisk in the flour to create a smooth paste, then add kosher salt and black pepper. Cook while stirring constantly for 1–3 minutes. Gradually add the milk, whisking it in 1 cup at a time to prevent lumps. Stir continuously until all milk is incorporated, then bring to a boil. Allow the sauce to boil for 1 minute, stirring so it doesn’t scorch. Remove from heat.
- Combine and Finish the Soup: Pour the hot white sauce into the pot with the mashed vegetables, using a spatula to scrape out every bit. Stir until the soup is creamy and well-combined. With the heat off, check the consistency and season to taste.
- Serve and Garnish: Ladle the soup into bowls. Top each portion with shredded cheddar cheese, chopped green onions, and/or extra parsley as desired. Serve warm for best flavor and texture.
Notes
- If you have slightly more or less than 4 cups of potatoes, the recipe still works well.
- Don’t add all the milk to the roux at once—incorporate slowly to avoid lumps in your soup.
- Leftovers keep in the fridge for up to 5 days; soup does not freeze well due to separation and texture changes.
- Whole milk creates the creamiest texture, but lower-fat milks may also be used with slightly less richness.
- Customizing with your favorite garnishes makes this soup extra special!
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 7g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 38mg
